SERVES 8
212 g (7 1/2 oz) packet frozen puff pastry, thawed
25 g (l oz) butter
25 g (1 oz) soft light brown sugar
1 egg, beaten
75 g (3 oz) plain cake crumbs
75 g (3 oz) hazelnuts, chopped
50 g (2 oz) raisins
finely grated rind of 1 lemon
1 egg, beaten, to glaze
caster sugar, to dredge
1. Roll out the pastry to a rectangle about 40.5 x 25.5 cm (16 x 10 inches) . Cream the butter and sugar together until pale and fluffy, then beat in the egg and stir in the cake crumbs, hazelnuts, raisins and lemon rind. Spread the mixture over the pastry to within 0.5 cm (1/4 inch) of the edges.
2. Roll up like a Swiss roll starting from the narrow end. Trim the ends, if necessary.
3. Place on a dampened baking sheet and curl round into a circle. Seal the ends together.
4. Snip all round the ring at 4 cm (1 1/2 inch) intervals so the cuts come to within about 2 cm (3/4 inch) of the ring's inner edge. Brush with beaten egg to glaze. Bake at 220°C (425°F) mark 7 for 25 - 30 minutes, until golden brown.
Dredge with caster sugar and serve warm.
