Gaynor's Yorkshire kitchen: Sticky toffee parkin with salted caramel and pecan sauce

Gaynor Faye is back in the kitchen putting a Yorkshire spin on a British classic pud. She's showing us how to make her deliciously indulgent sticky toffee parkin - perfect for Sunday pud this weekend!

Ingredients225g Self raising flour2 tsp Baking powder2 tsp Ground ginger2 tsp Ground cinnamon1 tsp mixed spiced225g Oatmeal115g Black treacle175g Dark muscavado sugar115g Butter3 tsp Golden syrup1 Egg, beaten150ml Whole milk

Salted Caramel sauce60ml Water200g Demerara brown sugar160ml Whipping Cream45g Butter 1 tsp Vanilla extract1 tsp Sea salt flakes to taste60g Pecan nuts, choppedServe with left over Whipped cream, crème fraiche or a good vanilla ice-cream

Method1. Pre heat oven to 180/170c (fan assist), grease and line a 9 inch square tin2. In a large bowl, sieve together flour, baking powder, ground ginger, ground cinnamon and mixed spice. Stir in the oatmeal.3. In a sauce pan heat and stir together the black treacle, muscavado sugar, butter and golden syrup. Allow to cool slightly.4. Make a well in the middle of the dry ingredients and gradually stir in the black treacle mixture.5. Add the egg and milk. Beat until smooth. 6. Pour into the tin and bake for 45 mins - 1hour.7. Meanwhile, make the Salted caramel sauce. Bring 60ml of water to the boil in a saucepan. Add the brown sugar and stir until it dissolves.8. When the sugar turns to an amber colour, take off the heat. Stir in the whipping cream, butter, vanilla extract and sea salt.9. In a bowl, place a wedge of the sticky toffee parkin with a good drizzle of the salted caramel sauce. Sprinkle over chopped pecans and serve with a dollop of the left over whipped cream, crème fraiche or a good vanilla ice cream.