Simon Rimmer served up a delicious rum and raisin cake with pineapple salsa on Sunday Brunch.

The ingredients are: 50ml rum, 75g raisins, 150g soft dark brown sugar, 250g self raising flour, Tsp bicarb, 2tsp ground ginger, 150g butter, 100g treacle, 3 eggs, 3 balls stem ginger in syrup, 30g pumpkin seeds, 1 pineapple – finely chopped, 150g sugar, 1 Tsp sea salt, 50g butter, 50ml rum and 125ml cream.

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.