The Pumpkin and Corn Roll (Using Nut Roll Tins) combines delightful flavors that bring a cozy sense of comfort to any gathering. The unique treat is perfect for showcasing seasonal ingredients, making it an enjoyable addition to your baking repertoire.
When it comes to ingredients, feel free to swap the butter for a dairy-free alternative if you’re looking to cater to lactose sensitivities. For a touch of sweetness, light brown sugar works well if that’s what you have on hand. The wholemeal self-rising flour is great for structure, but all-purpose flour could also do the trick, just remember to add baking powder. If you’re feeling adventurous, incorporating fresh herbs or spices can add even more personality to the roll.
Bread & Rolls
Pumpkin and Corn Roll (Using Nut Roll Tins) Recipe
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
Instructions
- Preheat the oven to 170°C, making sure to adjust the shelving so your nut roll tins can stand upright while baking.
- Grease two nut roll tins and their lids thoroughly with butter, then place the base on the tins.
- In a bowl, beat 90 g of softened butter and 1/3 cup firmly packed brown sugar with an electric mixer until the mixture is light and fluffy.
- Add 1 egg, and continue mixing until well combined. Stir in the remaining ingredients: 125 g of rinsed and drained corn kernels, 1/2 cup cold mashed pumpkin, 1 cup of wholemeal self-rising flour, and 2 tablespoons of milk.
- Spoon the mixture into the tins and give them a gentle tap on the bench to remove any pesky air pockets. Position the lids on top of the tins.
- Bake for one hour, allowing the delicious aroma to fill your kitchen. After an hour, remove the rolls from the oven and let them cool in the tin for 5 to 10 minutes.
- Carefully remove the lids and gently release the loaves onto a wire rack to cool completely.