Simon Rimmer served up a delicious pear and caramel cake on today’s episode of Sunday Brunch.

The ingredients are: 6 eggs, 80g brown sugar, 80g sugar, 1 vanilla pod, 150g flour, 1/4tsp baking powder and 60g melted butter.

For the filling: 350g crème fraiche, 100ml whipped cream and 1 vanilla pod.

For the pears and syrup: 300g sugar, juice and rind 1 lemon, 30g butter, 300ml water, 3 peeled pears and 1 cinnamon stick.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.