Simon Rimmer served up a tasty old school syrup sponge with custard on Sunday Brunch.

The ingredients are: 300g of golden syrup, Zest and juice of 1 lemon, 75g of brioche breadcrumbs, 225g butter, 225g sugar, 3 eggs, 225g self raising flour, 1 teaspoon of cinnamon, 1 teaspoon of vanilla and 75ml of milk.

Serve with lashings of custard.

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.