Butterscotch puddings with whisky sauce and cinnamon ice cream

By Matt Tebbutt From Saturday Kitchen Ingredients For the puddings 55g/2oz unsalted butter, plus extra for greasing 55g/2oz soft light brown sugar 1 vanilla pod, seeds removed 225g/8oz self-raising flour 2 tsp baking powder pinch bicarbonate of soda 2 free-range eggs, beaten …

Sticky fig pudding with Armagnac ice cream, vanilla sauce and poached figs

By Matt Tebbutt From Saturday Kitchen Ingredients For the sticky fig pudding 200g/7oz dried figs, roughly chopped 180g/6¼oz dates, roughly chopped 100g/3½oz prunes, roughly chopped 150ml/5fl oz Armagnac 2 free-range eggs, beaten 150g/5½oz fresh breadcrumbs 1 orange, zest and juice 50g/1¾oz self-raising …

Warm chocolate mousse with mint chocolate chip ice cream and chocolate crumble

By Glynn Purnell From Saturday Kitchen Ingredients For the mint chocolate chip ice cream 475ml/18fl oz whipping cream 400ml tin condensed milk ½ tsp peppermint essence 5 drops green food colouring 175g/6oz dark chocolate (70% cocoa solids), chopped into small pieces …

Almond tart with roasted peaches and liquorice ice cream

By Matt Tebbutt From Saturday Kitchen Ingredients For the almond tart 100g/3½oz unsalted butter, softened 100g/3½oz caster sugar 2 free-range eggs 100g/3½oz ground almonds 1 x 8cm/3in baked sweet pastry case flaked almonds, to garnish amaretto, for drizzling For the roasted peaches …