Actress Maimie McCoy faces her food heaven or food hell on today’s Saturday Kitchen live.

The puds on offer were either a caramel and coffee cake with a caramel sauce and vanilla ice cream – food heaven, or steamed syrup sponge with custard – food hell.

Unfortunately for Maimie, the panel decided that she should face food hell, so James Martin made her what to us looks like a delicious sponge pudding dessert.

To make the pudding you will need: 6 tbsp golden syrup, 175g butter, 175g soft dark brown sugar, zest of one lemon, 1 vanilla pod, split in half lengthways and seeds scraped out, 4 medium free-range eggs, 175g self-raising flour and 1 tsp baking powder.

For the custard: 6 free-range egg yolks,75g caster sugar, 200ml milk, 200ml double cream and 1 vanilla pod, split in half lengthways and seeds scraped out.

James serves his steamed syrup sponge dessert with Anthemis Muscat of Samos 2005 wine from Greece.