- 20 gm butter, coarsely chopped
- 3 eggs
- 185 ml (¾ cup) milk
- 90 gm plain flour
- 20 gm hazelnut meal
- 3 tsp caster sugar
- ½ tsp freshly grated nutmeg
- Finely grated rind of 1 lemon
- For dusting: icing sugar
- To serve: thickly sliced banana and honey
- To serve: coarsely chopped roasted hazelnuts (optional)
- 80 gm honey
- 150 ml milk
- 450 ml pouring cream
- 75 gm malted milk powder
- 6 egg yolks
- 30 gm raw caster sugar
- For honey-malt ice-cream, cook honey in a saucepan over medium-high heat until caramelised (2-3 minutes), then remove from heat and add milk (be careful, hot caramel will spit).
- Return to heat, whisk to combine, then add cream and malted milk powder and whisk to combine, then bring just to the simmer.
- Meanwhile, whisk yolks and sugar in a bowl until pale (3-4 minutes), then pour in cream mixture and whisk to combine.
- Return to pan and stir continuously over medium heat until mixture thickly coats the back of a wooden spoon (3-4 minutes), then strain into a clean bowl and refrigerate until chilled.
- Freeze in an ice-cream machine according to manufacturer’s instructions, then freeze until required. Makes about 1 litre.
- Preheat oven to 200C. Place butter in a 22cm-diameter ovenproof frying pan and place in oven until butter melts and pan is very hot (2-3 minutes).
- Meanwhile, process eggs, milk, flour, hazelnut meal, sugar, nutmeg and lemon rind in a food processor until smooth and combined.
- Carefully pour into hot pan, return to oven and bake until puffed and golden (12-15 minutes).
- Serve hot, dusted with icing sugar and topped with banana, honey and honey-malt ice-cream, then scatter with roasted hazelnuts.