Jamie Oliver makes a scrumptious sticky toffee pudding with Earl Grey tea, sea salt and caramel sauce on Jamie’s Comfort Food.

Jamie says: “The reason that this recipe is the best I’ve ever had is because it relies on the fantastic Medjool dates, though you can use any other really high-quality dates; with muscovado sugar, subtle spices and Earl Grey tea, it makes for a winning combo. It’s great served in a Bundt tin like this and looks pretty spectacular, but feel free to go old school and traybake it, if you prefer.”

The ingredients are: 4 Earl Grey tea bags, 450 g fresh Medjool dates, 1 level teaspoon ground cinnamon, 1 whole nutmeg, for grating, 170 g unsalted butter, plus extra for greasing (at room temperature), 340 g self-raising flour, plus extra for dusting, 170 g golden caster sugar, 170 g dark muscovado sugar, 4 large free-range eggs and Maldon sea salt.

For the caramel sauce: 250 g unsalted butter, 125 g dark muscovado sugar, 125 g golden caster sugar, 50 ml dark rum and 300 ml double cream.

The full recipe can be fond in Jamie’s Comfort Food book available at Amazon.