Simon Rimmer and Julian Clary served up delicious Anzac Caramel Bake on Sunday Brunch.
The ingredients for the base are: 150g self raising flour, 50g desiccated coconut, 100g light brown sugar and 150g melted butter.
For the topping: 75g melted butter, 75g coconut shavings, 90g porridge oats, 115g syrup and 1 tin dulche de leche.
To serve: 200g mascarpone beaten with vanilla and 50g dulche de leche.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.