Simon Rimmer served up a delicious maple and pecan pudding with custard on Sunday Brunch.

The ingredients are: 225g chopped pecans, 150ml maple, 110g flora vegan spread, 110g light brown sugar, 200g self raising flour, 1 tsp bicarbonate of soda, 15g ground ginger, 5g vanilla paste, 5g ground cinnamon, 250ml almond milk and 1 tbs cider vinegar.

For the custard : 200ml oat milk, 200ml coconut cream – chopped, 175ml vegan cream, 1 tsp vanilla, 70g sugar, Half tsp turmeric and Cornflour to thicken.

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.