Simon Rimmer served up a delicious sticky ginger pudding Salted caramel ice cream on Sunday Brunch.

The ingredients are: 250g self raising flour, 2 teaspoons of ground ginger, ¼ teaspoon of bicarbonate of soda, 100g soft dark brown sugar, 30g black treacle, 125g melted butter, 125ml sour cream, 3 eggs and 150g ginger in syrup, chopped.

For the sauce: 100g soft dark brown sugar, 100g butter, 75ml ginger beer, 150ml cream and 100g chopped ginger in syrup.

Salted caramel ice cream to serve.

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.