This ginger pudding has levels - sticky toffee, pistachios, tamarind and a warming kick of whisky. For this recipe you will need six 175ml/6fl oz metal mini pudding basins or dariole moulds.

For the parkin, put the soft brown sugar, butter, syrup and treacle into a small saucepan and melt over a gentle heat. Put the oats, flour, ginger ... will become really sticky all the way ...

She's showing us how to make her deliciously indulgent sticky toffee parkin - perfect for Sunday pud this weekend! If this heatwave has got you in the mood for some holiday-inspired dressing ...