Nigella Lawson served up a delicious dark sticky toffee pudding and brandy salted caramel ice cream on Nigella: At My Table.

The ingredients for the sponge are: 200g soft dried pitted dates, roughly chopped, 200ml water from a freshly boiled kettle, 1 tsp bicarbonate of soda, 75g unsalted butter, softened, plus more for greasing, 2 tbsp black treacle, 50g dark muscovado sugar, 2 large free-range eggs, at room temperature, 150g plain flour and 2 tsp baking powder.

For the sauce: 150g unsalted butter, softened, 300g dark muscovado sugar, 1 tbsp black treacle and 200ml double cream, plus more to serve.

See the recipe in Nigella’s new book titled: At My Table: A Celebration of Home Cooking, available from Amazon now.