Books by Nadiya Hussain
This is toad in the hole, Asian style!
A sweet, oaty, hazelnutty base filled with a banana ice cream ‘cheesecake’ layer, then topped with blueberry compote. Yum!
The cake is not only vegan, it’s also gluten free – but most of all, it’s delicious.
This is the perfect recipe not only for indoors by also for the barbecue.