Simon Rimmer served up delicious sour cream doughnuts with figs on Sunday Brunch.

The ingredients are: 200g flour, 50g cornflour, 1 ½ tsp baking powder, Tsp ground nutmeg, 100g sugar, 30g butter, 2 yolks, 115g sour cream and oil to fry.

For the glaze: 350g icing sugar, Tsp vanilla, 90ml hot water and Generous tsp golden syrup.

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.