ANYONE FOR PUDDING?

Make Easter extra special by rounding off lunch with a clever and delicious twist on a classic pud

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WHY WE LOVE THIS PUD

This new version of banoffee pie comes with crunchy hazelnut praline on top. If you're pushed for time, just top your pie with crushed peanut brittle instead.

Salted caramel & hazelnut banoffee pie

Serves 10 Prep 30 mins plus cooling and at least 5 hrs chilling

Cook 25 mins VEGETARIAN

100g blanched hazelnuts

4 tbsp caster sugar

300g chocolate oat biscuits

85g salted butter, melted

400g dulce de leche

300ml double cream

3 tbsp dark muscovado sugar

1 tsp vanilla extract

3 medium bananas, peeled and sliced

1 Heat the oven to 200C/180C fan/gas 6. Tip the hazelnuts onto a baking sheet, then toast in the oven for 10-15 mins until evenly golden. Tip into a bowl. Line the baking sheet with baking parchment and set aside.

2 Tip the caster sugar, half the toasted hazelnuts and a small pinch of sea salt into a small saucepan set over a low heat. Cook gently for 7-10 mins until the sugar melts and turns an amber colour-do not stir, but swirl the pan every now and again. Tip the mix onto the baking sheet. Leave to cool completely, then break up into small pieces.

3 Line the base of a 23cm fluted tart tin with baking parchment. Break the biscuits into a food processor, and blitz with the rest of the hazelnuts to a fine crumb. Or, seal the biscuits and nuts in a food bag and crush with a rolling pin. Tip the crumbs into a bowl and combine with the melted butter. Press into the base of the tin and up the side, then chill for 2 hrs.