James Martin showcased his delicious white chocolate bread and butter pudding with whisky ice cream on Saturday Kitchen.

The ingredients for the brown bread ice cream: 175g brown wholemeal breadcrumbs, 300ml double cream, 300ml single cream, 125g icing sugar, 2 free-range eggs, separated and 1 tablespoon whisky, (optional).

For the bread and butter pudding: 350ml milk, 350ml double cream, 1 vanilla pod, split, 2 free-range eggs, 4 free-range egg yolks, 150g caster sugar, 150g white chocolate, roughly chopped, 8-10 slices white bread, cut into quarters, 110g butter, softened, plus extra for greasing, 4 tbsp whisky and 2 tbsp icing sugar, to dust.

For the crème Anglaise: 4 free-range egg yolks, 40g caster sugar, 150ml milk, 150m double cream and 1 vanilla pod, seeds removed.