Banana and Hazelnut Financier with Walnut Cream

For Walnut Cream: Put the walnuts and milk in a pan. Bring to a boil, then blend in a food processor until smooth.

Whisk the egg yolks with the caster sugar until thickened slightly and pale. Add the walnut paste and whisk well.

Pour the mixture into a clean pan and stir over a low heat until thickened enough to coat the back of a wooden spoon. Add the cinnamon, then strain into a jug and leave to cool.

Line a large baking sheet with non-stick baking paper and put four 4 inch cooking rings, a little spaced apart, on the sheet. Brush with a little oil. Preheat the oven to 325 degrees F.

For Financier: Melt the butter with the vanilla pod in a pan, then brown over a medium heat. Remove the vanilla pod and leave butter to cool.

Whisk the egg whites until soft peaks form. Gradually whisk in the icing sugar, a spoonful at a time, then fold in the flour and hazelnuts, then the browned butter.

Divide the mixture between the rings and cook for 15 minutes until pale golden. Allow to cool a little, then remove the rings.

Thinly slice the bananas and arrange on top. Sprinkle over the sugar evenly, then caramelise under a hot grill or with a cook's blowtorch.

Transfer to plates and spoon a little walnut cream around. Dust with cocoa powder and decorate with walnuts.