Simon Rimmer served up delicious Sweet Dough Balls and Custard on Sunday Brunch.

The ingredients for the dough are : 250g of plain flour, 1 tsp salt, 1 tsp instant yeast and 250ml of warm water.

For Coating: 70g of caster sugar and Oil to deep fry.

For the Custard : 2 teaspoons pure vanilla extract, 500ml milk, 6 yolks, 60g sugar, 60g light soft brown sugar, 80g flour and 200ml cream – whipped.

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.