Simon Rimmer served up a delicious pina colada tarte tatin dessert served with custard on Sunday Brunch.

The ingredients are: 200g ready rolled puff pastry, 1 pineapple, peeled cored and cut into quarters, 50ml water, 30ml rum, 100g caster sugar and 25g butter.

For the custard: 6 egg yolks, 125g sugar, 400ml coconut milk and 1 vanilla pod.