Vowing to go on "sprinkle strike", the bakery said they were only prepared to use those sprinkles and no others.

There’s a new dessert offering at Islington’s Neighbourhood restaurant and it comes courtesy of Leeds’ famed Get Baked bakery. Written in Rich's trademark style, this book offers a fun and accessible way to enjoy these unique recipes, meaning bakers of all abilities will enjoy the tasty treats and sumptuous creations from this increasingly popular brand. Bruce Pudding: the most famous of Rich’s desserts, a 24-layer chocolate cake designed for two to three people to share and served with hot chocolate fudge, chocolate crumble and milk ice-cream

He has been updating customers on social media over the last few days and it was on Facebook where he first revealed two of his most popular bakes will no longer feature. His comments have since gone viral.

I went to one of London's best Middle Eastern restaurants with 'mind-blowing food’ and the meat was so good I'm dreaming about it'

Rich told MyLondon: "When we first started, my dad had just passed away. We were both very interested in food and he never really lived long enough to see me be like a proper man. So I was desperate to sort of do that while he was alive. GET BAKED in Leeds shot to fame during 'Sprinklegate', when its founder, Rich Myers, brilliantly capitalized on the banning of his use of US sprinkles. Rather than going quietly, Rich declared he would never use the inferior British variety and boycotted all sprinkles until he had created a UK version that does the job to his satisfaction! West Yorkshire Trading Standards said: “We can confirm that we have advised the business concerned the use of E127 is not permitted in this type of confectionery item. A spokesperson for West Yorkshire Trading Standards told the Manchester Evening News: "West Yorkshire Trading Standards can confirm that we have advised the business concerned that the use of E127 is not permitted in this type of confectionery item. Rich has also written a Get Baked cookbook - exclusively previewed by MyLondon - in which he reveals the secret behind making Bruce. Every recipe is as sensational as you'd expect, and then some.