Simon Rimmer served up brandy snaps with mascarpone cream on Sunday Brunch.

The ingredients are: 115g sugar, 115g butter, 4 tbsp golden syrup, 2 tbsp brandy, 115g flour, 1 tsp ground ginger and finely chopped hazelnuts, fruit and icing sugar to garnish.

For the cream: 600ml cream, 250g mascarpone and 1 vanilla pod.