Simon Rimmer and Ruby Wax served up a delicious pineapple upside down cheesecake on Sunday Brunch.

The ingredients are: 50g butter, 100g brown sugar, 5 pineapple rings (tinned) drained, about 10 maraschino cherries, stoned, 225g butter, 300g sugar, 4 eggs, 300g s r flour, 150ml milk, 100ml pineapple juice from the tin and 5g vanilla paste.

For the cheesecake: 225g full fat cream cheese, 150g sugar, 3 eggs, 50g sour cream and 10ml vanilla paste.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.