Shauna Froydenlund served up delicious spiced rum pain perdu with flapjack, pear and a lime and white chocolate whipped ganache on Saturday Kitchen.

The ingredients for the spiced rum pain perdu are: 40ml double cream, 240ml full-fat milk, 4 free-range eggs, 50ml dark rum, 1 vanilla pod, scraped (reserve the pod for the pear below), 1 brioche loaf, crusts removed and cut into 3cm thick slices, 10g mixed spice, for dusting and 40g butter.

For the lime and white chocolate whipped ganache: 50ml lime juice, 25g liquid glucose, 140g white chocolate, broken into small pieces, 250ml whipping cream and 1 kaffir lime, zest only, to garnish.

For the rum-soaked pear: 100g caster sugar, 100ml maple syrup, 1 cinnamon stick, 1 vanilla pod (use the scraped pod from the pain perdu), 1 lime, cut into 8 pieces, 100ml dark rum and 1 pear, halved, cored and cut into even strips.

For the spiced flapjack: 110g jumbo oats, 1 tsp mixed spice, 110g unsalted butter, 40g demerara sugar, 55g golden syrup# and pinch sea salt.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.