Dutch baby with caramelised cashews & date syrup

In a large jug, mix the milk, eggs, 1 tsp vanilla, the flour, caster sugar and salt. Use a stick blender (or a balloon whisk) to blend the mixture until completely smooth. Cover and set aside in the fridge until ready to use (ideally a couple of hours in advance or the day before).

Preheat the oven to 230ºC, gas mark 8. Put the butter in a large 30cm round ovenproof dish and put in the oven for 5 minutes until foaming hot. Remove from the oven and immediately pour in the batter, then return to the oven for 20-25 minutes until well risen and golden brown.

Meanwhile, in a bowl use a balloon whisk to whisk the cream, the remaining 1 tsp vanilla and the icing sugar to very soft peaks. As soon as the Dutch baby comes out of the oven, dust it liberally with icing sugar, then spoon over the cream, followed by a good drizzle of date syrup and tahini (if using). Sprinkle with the nuts and serve.