James Martin served up a delicious sticky toffee pudding with toffee sauce and Dulce Ice Cream on Saturday Morning with James Martin.

The ingredients are: 110g butter, plus extra for greasing, 300g dark brown Muscovado sugar, 4 eggs, 400g pitted dried dates, 600ml water, 2 tbsp bicarbonate of soda, 350g self raising flour, plus extra for dusting, 1 tsp vanilla extract, 4 tbsp black treacle and 2 tbsp golden syrup.

For the toffee sauce: 500ml double cream, 175g demerara sugar, 175g butter, 1 tbsp golden syrup and 1 tbsp black treacle.

See more recipes form James in his book titled: Home Comforts, available from Amazon now.