Pumpkin and Corn Roll (Using Nut Roll Tins)

1. 1

   Preheat oven to 170C and adjust the shelving to ensure your nut roll tins will be able to stand upright during baking.

2. 2

   Grease 2 nut roll tins and the lids thoroughly with butter and place the base on tins.

3. 3

   Beat butter and sugar in a bowl with an electric mixer until light and fluffy.

4. 4

   Beat in the egg and stir in the remaining ingredients.

5. 5

   Spoon mixture into the tins and tap firmly on the bench to remove any air pockes.

6. 6

   Position lid on top.

7. 7

   Bake the roll for one hour.

8. 8

   Remove from oven and allow to stand in the tin for 5 to 10 minutes.

9. 9

   Carefully remove the lids and release loaf onto wire rack to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.