Tim Lovejoy served up delicious Creme Brulee With Boozy Rum Biscuits on Sunday Brunch.

The ingredients for the creme brulee: 500ml double cream, 1 vanilla pod, 100g caster sugar (plus extra for the topping) and 6 free-range egg yolks.
Optional: splash of rum.

For the boozy biscuits: 150g butter – (can be vegan), 75g caster sugar, 175g plain flour, Pinch of salt, 25g fine semolina and Splash of rum.

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.