Simon Rimmer served up a delicious treacle stout cake with buttercream and figs on Sunday Brunch.

The ingredients are: 125g butter, 275g soft dark brown sugar, 2 eggs, 175g flour, tsp bicarb, half tsp baking powder, 200ml Guinness or similar stout, 75g treacle and 100g choccy pistols.

For the buttercream: 100g butter, 100g mascarpone, 300g icing sugar and 1 tsp vanilla paste or extract.

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