Sourdough bread pudding with double cream ice cream, salted coffee caramel

Bring the cream, butter, salt and golden syrup to the boil

Take off the heat, add the breadcrumbs and stir them into the syrup then add the whisked eggs

Set this aside for 45 minutes for the breadcrumbs to be absorbed, preheat the oven to 170°C and line a baking tray with parchment paper

Transfer the mixture to the lined tray and bake for 25 minutes

Turn the tray around and bake until you get an even crispy top, about 5–10 more minutes

Once cooked, remove from the tray and leave to cool then place in the fridge to set

Turn out the cooled sourdough cake onto a chopping board and cut into rectangular portions. Place into a container, cover and keep to one side or in the fridge until needed

Bring together all the ingredients for the sugar syrup almost to a simmer, just enough to melt the sugars. Remove from the heat and put to one side

For the ice cream bring 375g of the sugar syrup and all the glucose almost to a simmer, then remove from the heat

Whisk the gelatine into the hot sugar mix

Combine the cold cream and milk and then whisk in the hot sugar mix

If you have a Pacojet or something similar, freeze in your container and churn the next day. Alternatively place into your ice cream mixer and churn until ready. Do be cautious not to overwork it as it can split with the double cream

To make the coffee caramel, bring all the ingredients together in a pan and gently reduce to a sauce consistency. Finish with Maldon salt to taste

Warm the cake gently to keep it moist – leaving it in a container with a lid on in a hot cupboard for 20 minutes or so is perfect. Warm through the coffee caramel and spoon over the top, and serve a scoop of ice cream alongside