Nutella pancakes

This is one of the most irresistible puddings I think I have ever made, and I did it by some fruitful scrimmaging about in my cupboards.

I long for it almost constantly, and it is not good that it is so easy to make, not good at all!

If you don’t run to Frangelico, simply replace this sticky hazelnut liqueur with some rum.

Incidentally, I love this as much when made with sweetened chestnut purée in place of the Nutella. In which case, definitely use rum and forgo the hazelnuts, dotting with either a few crumbled marrons glacés as a treat, or chocolate sprinkles. Serves 6-8 You will need: 8 shop-bought crêpes 1 x 400g jar Nutella 75g soft butter 80ml Frangelico, plus 2 x 15ml tbsp 35g chopped hazelnuts (from a packet) 250ml double cream

Method: Preheat the oven to 200C/gas Mark 6. Put each crêpe in front of you and spread some Nutella over one half, then fold the unspread side over the spread side. Now add a dollop of Nutella over one quarter and fold again so you have a fat, squidgy fan.

Place on a buttered swiss-roll tin or similar. Proceed with the remaining crêpes, overlapping them a little in the tin as you go. Put the butter in a small pan with the 80ml Frangelico, and heat gently to melt. Pour over the crêpes and sprinkle most of the chopped hazelnuts on top. Bake for 10 minutes.

Meanwhile, whisk the cream with the remaining 2tbsp Frangelico until you have an aerated soft floppiness and put into a bowl, sprinkling with the last of the hazelnuts.

This luscious cream is a must alongside the sweet, buttery, heavenly crêpes.