Nigel Barden served up a crepe cake with cherries, rum, chocolate ganache, praline cream and 14 layers of pancakes on Radio 2 Drivetime with Simon Mayo.

The ingredients are: 350g plain flour, 25g good quality cocoa powder, pinch of salt, 2 tbsp golden caster sugar, 900ml semi skimmed milk, 3 tbsp melted butter, plus extra for cooking, strawberries or cherries in rum or kirsch, to serve.

For the Praline Cream: 100g golden caster sugar, 75g blanched almonds, 75g blanched hazelnuts and 600ml double cream.

For the Chocolate Ganache: 250g good quality dark chocolate (70% cocoa solids), broken, 280ml double cream, 3 tbsp golden caster sugar, 50ml espresso coffee and 2 tbsp dark rum.