Simon Rimmer Anzac Caramel Bake recipe on Sunday Brunch

Simon Rimmer and Julian Clary served up delicious Anzac Caramel Bake on Sunday Brunch.

The ingredients for the base are: 150g self raising flour, 50g desiccated coconut, 100g light brown sugar and 150g melted butter.

For the topping: 75g melted butter, 75g coconut shavings, 90g porridge oats, 115g syrup and 1 tin dulche de leche.

To serve: 200g mascarpone beaten with vanilla and 50g dulche de leche.

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