Jamie's squodgy croissant loaf

An easy one-pan dessert with chocolate, orange, crushed hazelnuts and apricot jam.

Credit: Penguin Random House / © David Loftus

• serves

  8

• prep

  10 minutes

• cook

  50 minutes

• difficulty

  Easy

Ingredients

• soft unsalted butter, for greasing
• 50 g blanched hazelnuts
• 2 tbsp + 1 tsp golden caster sugar
• 1 orange
• 2 255 g packets frozen (ready to bake) croissants
• 50 g dark chocolate (70%)
• 1 tbsp apricot jam

Cooling time: 10 minutes

Instructions

1. Preheat the oven to 180°C. Grease a 1.5-litre loaf tin and line with greaseproof paper, then generously grease the paper. In a pestle and mortar, smash up half the hazelnuts and 3 tsp of sugar until fine, then sprinkle across the base and sides of the tin, and add a few fine gratings of orange zest. Coarsely bash the remaining hazelnuts and sugar.
2. Randomly layer half the frozen croissants into the tin, 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 a final grating of zest.
3. Bake for 50 minutes, or until golden and caramelised. Leave to cool in the tin for 10 minutes, then run a sharp knife around the edge to release any sticky bits and carefully remove from the tin while still hot. Cool a little, then slice and serve.

 

Nutrition (per serve)

Energy: 385 kcal

Protein: 7 g

Carbohydrate: 39.2 g

 - Sugars 16.5 g

Fat: 22.2 g

 - Saturated 10 g

Salt: 0.4 g

Fibre: 2 g

Recipe and image from ONE by Jamie Oliver (Penguin Random House), © Jamie Oliver Enterprises Limited (2022 ONE). Photography: © David Loftus, 2022.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.