Simon Rimmer served up a delicious sticky toffee and ginger cake on Sunday Brunch.

The ingredients are: 175g stoned dates, 100ml water, 5g bicarbonate of soda, 150g ginger in syrup, finely chopped, 175g sugar, 50g butter, 2 beaten eggs, 175g self raising flour and A dash vanilla.

For the pears: 300g pears cut into 75mm pieces, vanilla pod, 100g sugar, 50g butter and 50ml green ginger wine.

For the sauce: 100g butter, 100g soft dark brown sugar and 100ml cream.