Om Ali

With a bread knife, cut both corners off the croissants, halve them and chop into chunks.

Spread the pieces on a baking tray, not overlapping, inner white side up; bake at 180C for about 6 to 8 minutes until golden, crunchy and dry.

Optionally chop the nuts and bake on a tray about 2 to 4 minutes until lightly toasted.

Slightly overfill deep ramekins with croissant pieces; top each with a small handful of sultanas and of roasted hazelnuts.

Mix brown sugar, white sugar and whole milk in a pot; heat on medium to a very light simmer, until steaming and lightly bubbling.

Variation: for a plant-based version, heat Oatly Barista oat drink with Oatly creamy oat and the same amounts of the sugars until steaming, and whisk whippable oat until thick in place of clotted cream.

Just before serving, set the ramekins on a baking tray, pour the hot sweetened liquid in until almost full and push the pastry down so every piece is submerged.

Place a few spoonfuls of clotted cream evenly on top and dust lightly with brown sugar.

Broil on medium for about 4 to 8 minutes until the cream has melted and the tops are browned, not too close to the broiler.

Serve hot; the pastry softens within about 30 minutes.