Ingredients

150ml maple syrup

250g yoghurt

3 eggs

50g sugar

2 vanilla pods

zest 1 lemon

175g flour

2tsp baking powder

110ml oil

For the dip

175g custard

150g creme fraiche

1 vanilla pod

garnish and serve with toasted flaked almonds, soft red fruits

Method

1. Preheat the oven to 180°C

2. Whisk the maple, yoghurt, eggs, sugar, vanilla, lemon for 5 minutes

3. Mix the dry in another bowl and combine

4. Finally, whisk in the oil

5. Spoon into a greased, lined 2lb loaf tin

6. Cook about 50 minutes. Cool.

7. To make the dip, combine everything together and mix well.

If you make this or any other recipe from the show, send us a picture to sundaybrunch@channel4.com