Simon Rimmer served up a delicious vegan sticky toffee and banana pudding on Sunday Brunch.

The ingredients are: 225g chopped dates, 200ml water, Tsp bicarb, 110g flora or any preferred vegan spread, 110g light brown sugar, 200g self-raising flour, Tsp bicarb, 15g ground ginger, 5g vanilla paste, 5g ground cinnamon, 250ml almond milk, tbs golden syrup, tbs cider vinegar and 2 mashed over ripe bananas.

For the sauce: 100g syrup, 400g light brown sugar, 300g flora block vegan butter and 5g vanilla paste.

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