Vary this recipe with different styles of crumbs, try coconut or chocolate cake crumbs, or use white or fruit breadcrumbs, or whatever is to hand.

Ingredients

• ½ cup hazelnuts
• 2 sheets frozen pre-rolled puff pastry, defrosted
• 50 grams butter, softened
• ¼ cup brown sugar
• 1 egg, beaten
• 2 cups cake crumbs or use fresh white breadcrumbs
• ¼ cup sultanas, currants or raisins
• grated rind of 1 orange or lemon, or 1 teaspoon mixed spice
• milk to glaze

Method

1. Preheat the oven to 200ºC. Lightly grease a baking tray.
2. Toast the hazelnuts on a separate tray for 5-7 minutes or until just golden. Cool. Rub between your hands over a sink to allow the skins to fall away. Chop the nuts finely.
3. Place the 2 sheets of pastry on top of each other on a lightly floured bench. Roll out to a 40-cm x 25-cm rectangle. Leave to rest while preparing the filling.
4. Mix the butter and sugar together and work in the egg a little at a time. Stir in the crumbs, dried fruit, nuts and rind or spice.
5. Spread the cake mixture over the pastry, leaving a 0.5cm edge free of the filling around the entire rectangle. Brush this edge with milk.
6. Roll up from the longer edge like a Swiss roll, finishing with the join underneath.
7. Place on the prepared tray and join the edges together to make a circle. Brush with more milk to glaze and sprinkle with a little caster sugar, if wished. Make sliits in the pastry with a sharp knife.
8. Bake in the preheated oven for 30-35 minutes until well risen and golden. Cool for 10 minutes before serving hot with whipped cream and ice cream.