Simon Rimmer served up a delicious Spanish bonet with dark rum and chocolate caramel dessert on Sunday Brunch.
The ingredients are: 60g brown sugar, 3 eggs, 4 yolks, 200ml cream, 400ml milk, 60g finely chopped dark choc, 2tsp cocoa powder, 40ml dark rum, shot strong espresso, caramel – 150ml water and 200g sugar.
Serve with crumbled amaretti biscuits and crème fraiche.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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