Simon Rimmer served up a delicious spicy plum pudding with vanilla ice cream and fresh raspberries on Sunday Brunch.

The ingredients are: 100g pitted dates, 150ml water, 1 Teaspoon of bicarbonate of soda, 200g chopped plums, 75g butter, 75g muscovado sugar, 50g treacle, 2 large eggs, 150g flour, 2 teaspoons of baking powder, 50g mixed fruit and Zest of 1 orange.

For the sauce: 200g butter, 250g brown sugar, 250ml cream, 50ml brandy and Half teaspoon fine sea salt.

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.