Simon Rimmer served up another pudding for the Queen – Red Jubilee Velvet Pudding – on Sunday Brunch.

The ingredients for the brownie are: 300g good quality dark chocolate chips, 200g butter, 2 tsp intense red food gel colouring, 2 eggs plus 1 egg yolk, 100g buttermilk, 220g sponge flour, 100g golden caster sugar, 200g white chocolate chips and Handful of raspberries.

For the cheesecake/decoration: 250g cream cheese (room temperature), 125g softened butter, 1 tsp rose water, 500g sifted icing sugar and Selection of strawberries, blueberries, raspberries.

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.