Prue Leith showcased her delicious pistachio praline ice cream cones for this week’s technical task on The Great British Bake Off.

The ingredients for the creme anglaise are: 600ml whole milk, 150ml double cream, 1 vanilla pod, split lengthways, 9 large egg yolks and 150g caster sugar.

For the praline: 100g caster sugar and 60g Iranian pistachios.

For the pistachio paste: 150g Iranian pistachios and 5 tsp pistachio oil.

For the ice cream: pistachio green food colouring paste.

For the waffle cones: 2 large egg whites, pinch of salt, 95g icing sugar, ¼ tsp vanilla extract, 65g plain flour, sifted, 55g unsalted butter, melted and cooled, non-stick baking spray, for greasing, 200g plain chocolate chips, 54% cocoa solids and 50g Iranian pistachios, finely chopped.

For the chocolate sauce: 100g plain chocolate chips, 54% cocoa solids and 15g deodorised coconut oil.

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.