We've teamed up with Adam Handling - super chef and owner of The Frog, east London - to indulge our sweeter sides. We’ve tasked Adam with creating four fabulous dishes, including two mains and two sumptuous desserts using our fine teas and tisanes and he's come up with some truly wonderful recipes that are easy to make at home, whenever the time comes to impress. Today, we're enjoying a decadent pudding with a touch of Earl Grey.

Earl Grey & Sea Salt Caramel Fudge

A powerful black tea with a citrus aroma and subtle taste of sweet bergamot, our luxury Earl Grey loose leaf tea is smooth, full-bodied and superbly indulgent. Adam's added salted caramel to create a mouthwatering fudge that's worthy of the highest praise. Here's the secret...

Ingredients

• Oil, for greasing
• 300ml whole milk
• 350g caster sugar
• 100g unsalted butter
• 1 tsp Maldon sea salt flakes
• 10g Newby Earl Grey loose leaf tea
• Dark cocoa powder

Method

Grease an 18cm square cake tin with butter. Add the milk, sugar and butter into a heavy-based saucepan. Heat slowly over a low heat, stirring constantly until the sugar has dissolved and the butter has melted. Bring to the boil, and boil for 15-20 minutes, stirring all the time. Once the mixture has reached the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the tea leaves and salt. Leave to cool for 5 minutes. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge). Once set, cut the fudge into small squares and store in a sealed container. Hand-roll the small squares into individual balls and toss them in dark cocoa powder. The cocoa’s bitterness beautifully balances with the sweetness of the fudge. It’s heavenly.