Collage of Georgia Hearn with her cookbook "The Brunch Club" and two brunch dishes.Credit: Supplied

BREAKFAST in bed is a staple of Mother’s Day, but this year it’s time to make it more decadent than ever.

New cookbook, The Brunch Club: Delicious Recipes And Hosting Tips For Feeding Friends by Georgia Hearn (OH), is the stuff of dreams for those who favour brunch over dinner.

And we’ve selected three extra-special dishes to share with you, as it’s what weekends were made for, quite frankly.

From a nostalgic French toast feast, to a new twist on crumpets, they’ve all got something in common – they’re gooey and covered in lashings of sweet sauce, cream or maple syrup.

The Brunch Club cookbook cover with a dish of pulled pork and salsa, and two yellow drinks with lime wedges.This new cookbook is total brunch goals!Credit: Danielle Wood

In fact, they double up as dessert, so if you’re cooking up Sunday lunch, you may find the perfect pudding right here.

Then you can have the leftovers the next morning!

Crumpet pudding with raspberries, nuts, and cream in a blue pan.Crumpets put a tasty spin on this British classicCredit: Danielle Wood

Chocolate Crumpet Bread & Butter Pudding

Serves: 6
Prep time: 5 mins
Cooking time: 35 mins

Ingredients:
*150ml double cream
*200ml milk
*75g caster sugar
*60g milk chocolate
*60g dark chocolate
*2 eggs
*6 crumpets
*200g raspberries
*Toasted crushed hazelnuts, cream and chocolate shavings, to garnish

Method:
1. Warm the cream and milk together in a small saucepan over a low heat to a simmer. Remove from the heat and add the sugar and chocolate, stirring continuously until the chocolate is melted, then set aside.
2. Place the eggs in a glass bowl and whisk. Add the cream mix and continuously whisk until mixed through. Set aside.
3. Preheat your oven to 180°C/160° fan/gas mark 4 and chop the crumpets into quarters. Tuck half the crumpet pieces into your pudding dish and scatter with half the raspberries. Top with the remaining crumpets and raspberries.
4. Pour over the chocolate mix and bake in the oven for 25 minutes.
5. Serve warm with a drizzle of cream, scattering of chopped hazelnuts and a few shavings of grated chocolate.

French toast with strawberries and syrup being poured over, on a blue tablecloth.Go all fancy on Mother’s Day morning with this pretty-as-a-picture plateCredit: Danielle Wood

Sumac-Roasted Strawberries & Whipped Mascarpone French Toast

Serves: 4
Prep time: 10 mins
Cooking time: 30 mins

Ingredients:
*250g mascarpone
*100ml double cream
*120g icing sugar
*Zest and juice 1 lemon
*2tsp vanilla extract
*400g strawberries, hulled and halved
*1tbsp sumac
*100ml milk
*4 eggs
*1tbsp ground cinnamon
*50g butter
*4 thick slices brioche

Method:
1. Start by preheating your oven to 200°C/180° fan/gas mark 6. Place the mascarpone, double cream, half the icing sugar, the lemon zest and 1tsp of the vanilla extract in a bowl and whisk till lightly whipped. Store in the fridge until ready to use.
2. Place the strawberries, sumac, remaining vanilla extract, the remaining icing sugar, lemon juice and a pinch of salt on a lined baking tray and mix together. Roast for 20 minutes, mixing halfway through, until soft and sticky. Leave to cool to room temperature.
3. Whisk together the milk, eggs and cinnamon in a shallow bowl. Then set a frying pan over a medium heat and add half the butter. Let it start to bubble and melt.
4. Next, dip two of the brioche slices into the egg mix for around 30 seconds to let them soak up some of the liquid. Place in the hot frying pan and fry for 2 minutes on each side, until golden brown and caramelised.
5. Remove from the heat and repeat with the remaining brioche. Split between four serving plates and top with a dollop of whipped mascarpone. Then spoon over the roasted sumac strawberries and their juices, and serve!

Two slices of sticky toffee pudding with whipped cream and caramel sauce, served on plates with spoons, next to a yellow creamer and a glass dessert.This indulgent dish works just as well post-Sunday roastCredit: Danielle Wood

Sticky Toffee Banana Pudding

Serves: 8-10
Prep time: 20 mins
Cooking time: 40 mins

Ingredients:
*150g pitted dates
*1tsp bicarbonate of soda
*150g salted butter, plus 100g for the sauce
*150g dark muscovado sugar, plus 150g for the sauce
*1tsp vanilla extract
*150g plain flour
*1tsp baking powder
*3 eggs
*3 ripe bananas, mashed
*100ml double cream
*Thick Greek yoghurt, to serve

Method:
1. Preheat your oven to 180°C/160° fan/gas mark 4 and line a 38 x 20cm brownie tin with baking paper. Roughly chop the dates into bite-sized pieces. Place in a bowl with the bicarbonate of soda and 150ml boiling water. Mix together and leave to rest while you make the batter.
2. Place the butter, muscovado sugar, vanilla extract, flour, baking powder, eggs and a pinch of salt in a mixing bowl. Whisk until a smooth, light batter forms. Add the dates and their liquid, and the mashed banana to the batter, and fold through.
3. Pour the batter into the lined brownie tin. Place in the oven and bake for around 40 minutes, until cooked through.
4. While the sponge cooks, make the sauce. Warm the remaining butter and sugar in a saucepan over a medium heat. Stir continuously until the butter is melted and the sugar dissolved.
5. Let thicken slightly before removing from the heat, then add the cream to the pan and stir quickly to make a thick toffee sauce. Add a pinch of salt.
6. Serve the sponge warm, cut into squares and topped with a dollop of Greek yoghurt and a drizzle of the salty toffee sauce.

Eze Chidiebere Paul

Eze Chidiebere Paul

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