Pumpkin and Corn Roll (Using Nut Roll Tins) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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I've been looking for more recipes that use cylindrical nut roll tins. If you dont have the nut roll tins, this recipe can be baked in a loaf pan (15cm x 25cm)- grease and line the tin and cover with a strip of pleated foil- bake 1 hour then remove the foil and bake a further 15 minutes. This recipe is from the Australian Women's Weekly cookbook Easy Baking . You need to cook about 400 grams of pumpkin for this recipe. Serve slice and buttered. I haven't made this recipe yet- looks like it uses one nut roll tin, whereas most other roll recipes use two tins 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:
1. Preheat oven to 170°C and adjust the shelving to ensure your nut roll tins will be able to stand upright during baking.
2. Grease 2 nut roll tins and the lids thoroughly with butter and place the base on tins.
3. Beat butter and sugar in a bowl with an electric mixer until light and fluffy.
4. Beat in the egg and stir in the remaining ingredients.
5. Spoon mixture into the tins and tap firmly on the bench to remove any air pockes. Position lid on top.
6. Bake the roll for one hour. Remove from oven and allow to stand in the tin for 5 to 10 minutes.
7. Carefully remove the lids and release loaf onto wire rack to cool.
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