Prue Leith’s Croissant, Pear and Chocolate Hazelnut Pudding

½ oz butter, softened for greasing
4 large croissants, preferably a few days old
3½ oz chocolate spread (Nutella)
14oz can of pears, drained and sliced
½ cup hazelnuts, toasted and chopped

For the custard
3 large eggs
12½ fl oz double (heavy) cream
1 tsp vanilla extract
¾ cup caster (superfine) sugar
a pinch of sea salt

1. Heat the oven to 350°F
2. lightly grease an approximately 8x11¼ in baking dish with the butter.
3. Cut the croissants in half horizontally and spread one cut side each with chocolate spread. Use the remaining halves to create a sandwich.
4. Slice each croissant sandwich into 3 pieces and arrange the pieces in the baking dish. Tuck the sliced pears between the pieces.
5. In a bowl, whisk the custard ingredients together, then pour the mixture over the croissants and pears, ensuring they are fully immersed. Cover the dish with foil.
6. Bake the pudding for 20 minutes, then uncover and continue baking for an additional 10 minutes, until the top is golden, and the custard is set.
7. Scatter over the hazelnuts and serve with cream or ice cream. Or both!

PRUE’S HANDY HACK - Roasting and skinning hazelnuts
If your hazelnuts are still in their brown skins, roast them in a single layer for 5–6 minutes in a hot oven 400°F. Watch them very carefully – nuts burn in a flash. When they smell delicious and the skins are cracking, remove them from the oven, tip them into a clean dish towel, wrap it around them and rub them to flake off the skins.