A clafoutis is a classic pudding, somewhere between a custard flan and sponge cake, that came originally from the Limousin region in the southwest of France. It’s traditionally made with the first red cherries of summer and there’s endless debate about whether you should pit the cherries first. No, because the stones add a delicate almond flavour, say some. Yes, because you don’t want to chip a tooth, say others. I get around the problem by not using cherries at all. I’m not sure what the French would make of my banana and hazelnut version, but I know it’s a big hit with my family.What I love about this dessert is that it can be prepared in advance and popped into the fridge until you choose to bake it. It’s perfect for when I’m having a few people come over and it’s a definite crowd-pleaser. They can never quite believe it when they see me looking so relaxed and yet 20 minutes later able to pull a delicious bake out of the oven.

My only advice is don’t be too eager to eat it straight away. It will scorch your mouth. Wait ten minutes, by which time it will be the perfect temperature to serve with vanilla ice cream.

Banana and hazelnut clafoutis
Serves 6

4 medium eggs
160g plain flour, sieved
160g melted butter
300ml whole milk
120g caster sugar
1 vanilla bean or 1 tsp vanilla bean paste
3 small bananas, peeled and chopped into coins
50g roasted chopped hazelnuts
4 heaped tbsp chocolate hazelnut spread, melted
1 tsp cocoa powder

1 Preheat the oven to 200C/Gas 6. Lightly grease a 25cm baking dish.
2 Place the eggs, flour, butter, milk, sugar and vanilla in a blender, or in a jug if you are using a stick blender. Blitz until you have a mixture that resembles pancake batter.
3 Place the bananas in the base of the buttered dish and sprinkle over half the hazelnuts. Pour over the clafoutis batter and sprinkle with the rest of the hazelnuts. Place in the oven and bake for 10 minutes.
4 Lower the temperature after 10 minutes to 180C/Gas 4. Bake for another 10 minutes. To check if the clafoutis is done, insert a skewer to see if it comes out clean. If not, keep baking and check after 5 minute intervals until it is ready.
5 Take out and leave to cool in the dish for 10 minutes. Drizzle over copious amounts of the melted hazelnut spread and dust with a little cocoa powder. Spoon mounds of the clafoutis into a bowl and serve with ice cream.

You can use any soft fruit you have, but I love the combination of chocolate, hazelnut and banana. It’s a match made in heaven.