This dessert is certainly worth becoming familiar with as it never disappoints and with the winter combination of juicy pears, crunchy hazelnuts and sweet dates it ticks all the boxes for a winning dessert!

Serves 6

10 Whole dates, soaked briefly in hot water to soften

4 pears, Beurre blanc or conference work well

1 Tbsp cornflour

300ml milk (full fat)

4 eggs

150g sugar

300ml cream

1 Tbsp hazelnuts, lightly crushed

1 Tbsp sugar

Method

Preheat the oven to 160C

Soak the dates if using dried to soften and moisten them. Set aside.

Peel the pears, cut them into wedges and remove any core.

In a large bowl, blend the cornflour, milk, eggs, sugar and cream together until a smooth thick paste.

Lightly grease a round cake tin (20cm) with butter and pour the batter in. Arrange the pears in a round, scatter over the dates and finish with the hazelnuts and lastly with the sugar.

Bake in the oven for 40 minutes or until golden and risen.

I like to serve this straight from the oven with pouring cream.