Pumpkin and Corn Roll (Using Nut Roll Tins)
Ready In: 1 hr 25 mins
Serves: 10
Ingredients
- 90 g butter, softened
- 1⁄3 cup brown sugar, measure firmly packed
- 1 egg
- 125 g corn kernels, rinsed and drained
- 1⁄2 cup mashed pumpkin, cold
- 1 cup wholemeal self-rising flour
- 2 tablespoons milk
Directions
- Preheat oven to 170°C and adjust the shelving to ensure your nut roll tins will be able to stand upright during baking.
- Grease 2 nut roll tins and the lids thoroughly with butter and place the base on tins.
- Beat butter and sugar in a bowl with an electric mixer until light and fluffy.
- Beat in the egg and stir in the remaining ingredients.
- Spoon mixture into the tins and tap firmly on the bench to remove any air pockes. Position lid on top.
- Bake the roll for one hour. Remove from oven and allow to stand in the tin for 5 to 10 minutes.
- Carefully remove the lids and release loaf onto wire rack to cool.
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