Squodgy Croissant Loaf

Ingredients

· Soft unsalted butter, for greasing

· 1 3/4 oz blanched hazelnuts

· 3 tablespoons superfine sugar

· 1 orange

· 8 frozen croissants

· 1 3/4 oz dark chocolate

· 1 heaping tablespoon apricot jam

 

Steps

1) Preheat the oven to 350°F. Grease a 6-cup loaf pan and line with parchment paper, then generously grease the paper. In a pestle and mortar, smash up half the hazelnuts and 1 tablespoon of sugar until fine, then sprinkle across the base and sides of the pan, and add a few fine gratings of orange zest. Coarsely bash the remaining hazelnuts and sugar. Randomly layer half the frozen croissants into the pan, slicing them up as appropriate to fill any gaps. Sprinkle over half the hazelnuts, add a few more gratings of orange zest, snap in the chocolate in large chunks, then spoon over the jam. Layer in the remaining croissants, slicing to fill any gaps, if needed, and finish with the last of the hazelnuts and final grating of zest.

2) Bake for 50 minutes, or until golden and caramelized. Leave to cool in the pan for 10 minutes, then run a sharp knife around the edge to release any sticky bits and carefully remove from the pan while still hot. Cool a little, then slice and serve.

 

 

From: One: Simple One-Pan Wonders

By: Jamie Oliver