Ingredients

· 45 g blanched hazelnuts

· 30 g plain flour

· 4 eggs, plus 2 egg yolks

· 150 g caster sugar

· 200 ml milk

· 300 ml double cream

· 2 teaspoons vanilla extract

· 2-3 pears

For the Topping

· 25 g blanched hazelnuts

· Icing sugar, to serve

Method

Heat the oven to 180°C. 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. Halve, core and slice the pears. Arrange the pear slices in a copper gratin dish, and then pour in the batter. Bake until the batter is set in the centre, golden and slightly souffled. For the topping, toast the hazelnuts in a dry frying pan, and then roughly chop them so you’re left with a mixture of halved and finely chopped nuts. Scatter over the clafoutis, and sieve a little icing sugar over the top. Leave to sit for 10-15 minutes. Serve warm with creme fraiche or pouring cream.