Paul Ainsworth showcased a delicious sticky liquorice pudding with salted caramel, orange and clotted cream on Saturday Kitchen.

The ingredients are: 300g dried, pitted Medjool dates, 75g liquorice sweets, finely chopped, 1 tsp bicarbonate of soda, 225g vegetable oil, plus extra for greasing, 200g light brown sugar, 45g black treacle, ½ tsp sea salt, 2 free-range eggs, 1 free-range egg yolk, 200g self-raising flour and 1 orange, zest only.

For the salted liquorice caramel sauce: 50g dark brown sugar, 50g black treacle, 300ml double cream, sea salt, to taste and 2 tsp orange liqueur.

To garnish the puddings: 30g liquorice sweets, diced, 1 orange, zest only, sea salt, to taste and 250g clotted cream.

See more delicious pudding recipes in the book titled: Great British Puddings: Over 140 Sweet, Sticky, Yummy, Classic Recipes available from Amazon now.