Pumpkin roll

Recipe from: 9/21/1995 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • SYRUP
  • 375
    ml
    water
  • 250
    ml
    sugar
  • 20
    ml
    butter
  • pinch nutmeg
  • DOUGH
  • 500
    ml
    cake flour
  • 10
    ml
    baking powder
  • 1
    ml
    salt
  • 125
    g
    margarine
  • 2
    extra-large eggs, whisked
  • 100
    ml
    milk
  • 250
    ml
    cooked pumpkin
  • apricot jam (optional)
 

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.
 

Read more on: bake
 

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