Simon Rimmer served up a delicious hot cross bun bread and butter pudding with chocolate chips and toffee sauce on Steph’s Packed Lunch.

The ingredients are: 6 medium free range egg yolks, 2 medium free range whole eggs, 150g caster sugar, 300ml full fat milk, 300ml double cream, 1 vanilla pod, About 12 hot cross buns, cut into quarters, 75g unsalted butter, softened, 150g chocolate chips/buttons, Demerara sugar, for the layers and 2tbsp caster sugar.

For the sauce: 200ml double cream, 200g soft dark brown sugar, 175g unsalted butter, 1 vanilla pod and 1tsp sea salt.

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.