Desserts Nutella Crinkle Crunch Cake

Method

1. Preheat the oven to 200C, fan 180C, gas mark 6.

2. Take the short end of a sheet of filo pastry, and concertina the pastry up into your hands so that it resembles a folded up piece of paper – it doesn’t need to be perfect.

3. Lay into a shallow baking tray the length of the folded filo pastry, and about 20cm wide, folds upwards, then repeat with the remaining sheets until the tray is full – looking a little like scrunched up paper.

4. Brush the melted butter all over the top of the pastry and place in the oven for 15 minutes until golden and crispy.

5. Meanwhile, pour the milk into a bowl. Add the eggs, sugar, cinnamon and vanilla extract and whisk until smooth.

6. When the pastry is golden brown, carefully remove from the oven. Pour the custard mixture over the pastry and turn the oven down to 180C, fan 160C, gas mark 4. Return to the oven to cook for 15-20 minutes until the top is golden and the custard just set.

7. Warm the Nutella gently in a pan or microwave, until just runny.

8. When the cake is ready, remove from the oven and drizzle with the Nutella in the same direction as the rows of pastry, then scatter the nuts over the top.

9. Allow to cool slightly before serving.