Pumpkin roll

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Vegetables

By Food24 November 03 2009
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Ingredients (12)

SYRUP
375.00 ml water
250.00 ml sugar
20.00 ml butter
nutmeg — ground, pinch
DOUGH
500.00 ml flour — cake
10.00 ml Baking powder
1.00 ml salt
125.00 g margarine
2.00 eggs — extra large, whisked
100.00 ml milk
250.00 ml pumpkin — cooked
jam — apricot
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Method:

Preheat the oven to 180 ºC (350 ºF). Spray an oven pan with non-stick spray. Mix all the ingredients for the syrup in a saucepan and bring to the boil, stirring continuously until the sugar has melted. Remove from the heat. Mix the cake flour, baking powder and salt together. Grate in the margarine and rub in with fingertips until the mixture resembles breadcrumbs. Add the eggs and just enough milk to make a dough that is easy to roll out. Mix everything together. On a lightly floured surface, roll out the dough into a rectangle about 1 cm thick. Spread with the cooked pumpkin and roll up the dough lengthwise. Place in the prepared oven pan and pour over the syrup. Bake for 45-60 minutes or until the roll is done. A testing skewer must come out clean. Slice the roll and serve with lamb.
Makes a large roll.



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