Nigel Barden served up a delicious sticky toffee pudding with salted caramel using a recipe by Jason Atherton from his book: Social Sweets, on Radio 2 Drivetime.

The ingredients are: 65g unsalted butter, plus extra for greasing, 200g pitted dried dates, roughly chopped, 250ml water, 100g soft light brown sugar, 100g caster sugar, 2 large eggs, lightly beaten, at room temperature, 200g plain flour, 1½ tsp baking powder, ½ tsp fine sea salt and Vanilla or Salted Ice cream, to serve.

For the Salted Caramel: 250ml double cream, 1 tsp sea salt, 110g liquid glucose, 150g caster sugar and 75g unsalted butter, diced.