Pear & hazelnut clafoutis

• blanched hazelnuts↗45g g

  toasted

• plain flour↗30g g
• medium eggs↗4

  plus 2 egg yolks

• caster sugar↗150g g
• milk↗200ml ml
• double cream↗300ml ml
• vanilla extract↗2 tsp tsp
• pears↗2-3 perfectly ripe
• blanched hazelnuts↗25g g
• icing sugar↗

  to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Put the hazelnuts in a food processor and whizz until finely ground. Add the flour, eggs, extra yolks, sugar, milk, cream and vanilla and whizz until you have a smooth batter.

2. 2

   Halve, core and slice the pears (you can peel them first if you like, but I usually don’t). Arrange the pear slices in a 26 x 33cm ceramic, cast iron or copper gratin dish, then pour in the batter. Bake for 30-35 mins, or until the batter is set in the centre, golden and slightly souffléd.

3. 3

   For the topping, toast the hazelnuts in a dry frying pan (keep a close eye on them – they can go from toasted to burnt very quickly), then roughly chop them so you’re left with a mixture of halved and more finely chopped nuts. Scatter over the clafoutis, then sieve a little icing sugar over the top. Leave to sit for 10-15 mins (the clafoutis will deflate a little). Serve warm with crème fraîche or pouring cream.