4 oz (100 g) puff pastry
2 tbsp (1 oz) 25 g butter
2 tbsp (23 g) soft brown sugar
1 egg
3 oz (75 g) plain cake, crumbs
3 oz (75 g) walnuts, chopped
1/4 cup (1 3/4 oz) 50 g seedless raisins
grated rind of 1 lemon
beaten egg to glaze
caster sugar (superfine granulated) to dredge
2 tbsp (1 oz) 25 g butter
2 tbsp (23 g) soft brown sugar
1 egg
3 oz (75 g) plain cake, crumbs
3 oz (75 g) walnuts, chopped
1/4 cup (1 3/4 oz) 50 g seedless raisins
grated rind of 1 lemon
beaten egg to glaze
caster sugar (superfine granulated) to dredge
method
1. Roll out the pastry to a rectangle, measuring about 40.5 x 25.5 cm (16 x 10 inches). Cream together the butter and sugar.
2. Beat in the egg and stir in the cake crumbs, walnuts, raisins and lemon rind. Spread mixture over the pastry to within 0.5 cm (1/4 inch) of the edges.
3. Roll up like a Swiss roll starting from the narrow end. Trim the ends if necessary. Shape into a circle and seal the ends together.
4. Place on a dampened baking sheet.
5. Snip all round the ring at 4 cm (1 1/2 inch) intervals so that the cuts come to within about 2 cm (3/4 inch) of the ring's inner edge. Brush with beaten egg to glaze.
6. Bake in the oven at 220°C (425°F) mark 7 for 25 - 30 minutes until golden brown.
7. Dredge with caster sugar and serve warm.
2. Beat in the egg and stir in the cake crumbs, walnuts, raisins and lemon rind. Spread mixture over the pastry to within 0.5 cm (1/4 inch) of the edges.
3. Roll up like a Swiss roll starting from the narrow end. Trim the ends if necessary. Shape into a circle and seal the ends together.
4. Place on a dampened baking sheet.
5. Snip all round the ring at 4 cm (1 1/2 inch) intervals so that the cuts come to within about 2 cm (3/4 inch) of the ring's inner edge. Brush with beaten egg to glaze.
6. Bake in the oven at 220°C (425°F) mark 7 for 25 - 30 minutes until golden brown.
7. Dredge with caster sugar and serve warm.
serving amount
serves 8
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