Step 1 - Remove the stones from the dates (if necessary) and steep in the hot earl grey tea and bicarbonate of soda. Place in a blender and blitz until smooth.

Step 2 - Using a whisk, cream together the butter and two types of sugar for 5 minutes till light and fluffy. Then crack in an egg one at a time and whisk in between to combine. Add in the date puree, sieve in the flour and add the nutmeg and cinnamon. Fold until smooth. Add the batter into your greased HexClad pan and bake at 180 degrees celsius (350°F) for 30 minutes. You’ll know it’s done when you insert a cutlery knife into the center of the cake and it comes out clean.

Step 3 - In a frying pan, melt the butter and sugar together until bubbling. Add in the spiced rum and flambé. Finish with the cream. Pour over the sticky toffee pudding and serve with some vanilla ice cream.