Shopping LIST:

For the base: 8 large sheets filo pastry, 120g butter.

For the filling: 15g butter, 90g brown cane sugar, 3 egg yolks, grated rind of 1 lemon, ¼ tsp grated nutmeg, 250g ricotta cheese, 75g butter biscuits, 225g plums (stoned and cut into pieces).

Scatter: 30g chopped hazelnuts over the strudel surface.

Method:

• Preheat the oven to 170°C fan.

• Soften 15g butter. Place it in a bowl and beat in 90g brown cane sugar, then 3 egg yolks until light and fluffy. Beat in the grated rind of 1 lemon, ¼ tsp grated nutmeg and 250g ricotta cheese, then set aside.

• We will use 8 large sheets filo pastry, thawed if frozen. Melt 120g butter in a small pan. Working quickly, place a sheet of filo on a clean tea towel and brush it generously with melted butter. Place a second sheet on top and repeat the process. Continue until all the filo has been layered and buttered, reserving some of the melted butter.

• Scatter 75g butter biscuits, crushed, over the top, leaving a 5cm border around the outside. Spoon the ricotta mixture over the biscuits, spread it lightly to cover, then scatter over 225g plums, stoned and cut into pieces.

• Fold in the filo pastry border and use the tea towel to carefully roll up the strudel, beginning from one of the long sides of the pastry. Grease the strudel with the remaining melted butter.

• Place the strudel on a baking sheet, lined with baking paper, and scatter 30g chopped hazelnuts over the surface. Bake for 35 minutes, until the strudel is golden and crisp. Dust with icing sugar and serve with a dollop of crème fraiche.