Pumpkin and corn roll

pumpkin and corn roll
1H 15M



1.Adjust oven shelves to fit upright nut roll tins. Preheat oven to 170ºC/150ºC fan-forced. Grease lids and inside of 8cm x 20cm nut roll tin evenly with melted butter; place base lid on tin, position tin upright on oven tray.
2.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg then stir in remaining ingredients. Spoon mixture into tin; tap tin firmly on bench to remove any air pockets; position top lid.
3.Bake roll about 1 hour. Stand loaf in tin 5 minutes; remove lids, shake tin gently to release loaf onto wire rack to cool.

The tin needs to be coated thickly with melted butter so the roll won’t stick to the inside of the tin. Don’t use cooking-oil spray, as this doesn’t give a good enough coating and the roll will stick and be hard to turn out. If you can’t find nut roll tins, this mixture can be baked – at the same temperature as above – in a greased and lined 15cm x 25cm loaf pan for about 1¼ hours. Spoon the mixture into the loaf pan, cover pan with a strip of pleated foil (the pleat allows the loaf to rise evenly), and bake for 1 hour, then remove the foil and bake about a further 15 minutes. Baking the loaf this way will make the texture of the loaf similar to the loaves baked in nut roll tins. You need to cook about 400g pumpkin to make enough mashed pumpkin for this recipe.


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