Raspberry, Banana and Hazelnut Loaf

Equipment: Grease a 20cm x 10cm loaf tin and fully line with baking paper.

Preheat the oven to 160°C fan bake. 

Put the sugar and orange zest in a large bowl and rub together with your fingertips to infuse in the oil. Whisk in the flour and stir in the hazelnuts.

Whisk the milk, oil, egg, vanilla and the banana together then pour onto the flour mixture. Fold together, making sure there are no pockets of flour in the batter then gently stir in 1 cup of the frozen or fresh raspberries. 

Spoon into the tin and scatter over the remaining raspberries. Bake for about 1 hour, or until a skewer inserted into centre comes out clean. Cool completely in the tin. 

Frangelico and Vanilla Custard: In a small bowl, stir the cornflour with a ¼ cup (60ml) of the milk until smooth. Put the remaining 1¾ cups (440ml) milk in a medium pot and stir in the cornflour mixture along with the sugar, Frangelico, vanilla and the salt.

Bring to just below the boil over a medium heat, stirring constantly to dissolve the sugar and making sure it doesn’t catch on the base of the pot. Take off the heat.

Whisk the eggs in a heatproof bowl and very gradually drizzle in the hot milk mixture, whisking constantly until it is all added. If you add it too fast the eggs will start to scramble.

Pour the custard back into the pot and place back over a low heat and whisk constantly until it thickens, about 3 minutes. Tip into a bowl and cover the surface with plastic wrap to prevent it forming a skin. Refrigerate until cold. MAKES 2 1/3 CUPS 

To serve: Serve with the Frangelico and Vanilla Custard and fresh raspberries if desired.