Simon Rimmer served up delicious chocolate and salted caramel pots on Sunday Brunch.

The ingredients caramel are: 500g sugar, 6 tablespoon golden syrup, Half teaspoon sea salt, 180g butter, 200ml cream, A dash of vanilla and 100ml water.

For the Pots: 400g melted chocolate, 4 tablespoons milk, 2 egg yolks, 8 whites – whisked with 60g of sugar and ½ teaspoon salt, Half teaspoon sea salt and 60g sugar.

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.