Glamour Puds

Eric Lanlard from Channel 4 show Glamour Puds whips up an icky sticky toffee pud with homemade ice cream

Eric: "One of my favourite party tricks. The actual pudding is cooked and served in the iconic Tate and Lyle green tin of golden syrup, topped with clotted cream ice cream made with Tahitian vanilla."

• 150g chopped dates soaked in tea
• 1 tsp baking powder
• 150g caster sugar
• 50g unsalted butter
• 2 eggs
• 150g plain flour
• Few drop of caramel extract

How to make sticky toffee pudding with homemade vanilla ice cream

1. Preheat oven to 180°C/gas mark 4.

2. Empty the 6 x 454g tins of golden syrup, reserving the syrup.

3. Make the pudding mix by creaming the butter with the sugar, then add the eggs and mix well. Best to use an electric hand mixer, starting at a slow speed and increase the speed as the mixture loosens up.

4. Add the caramel extract and the dates then fold in the flour and baking powder gently.

5. Pour into each tin - 3 tablespoons of golden syrup and fill half way with the pudding mixture.

6. Put the tins into the oven for approximately 20-25 minutes before serving. Remove from the oven and allow to cool for 5 minutes.

7. Scoop a ball of vanilla ice cream on the top and serve.

© Eric Lanlard