Simon Rimmer served up a delicious upside down banana Sponge with custard on Sunday Brunch.

The ingredients for the base are: 200g golden syrup and 3 sliced bananas.

For the sponge: 200g butter, 50g oil, 250g sugar, 3 eggs, 250g self raising flour, 1 tsp baking powder and 50ml sour cream.

For the custard: 6 egg yolks, 125g sugar, 400ml milk, 1 vanilla pod seeds and 50g crunchy peanut butter.

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.