Pumpkin and Corn Roll (Using Nut Roll Tins)

• 90 g butter, softened
• 13 cup brown sugar, measure firmly packed
• 1 egg
• 125 g corn kernels, rinsed and drained
• 12 cup mashed pumpkin, cold
• 1 cup wholemeal self-rising flour
• 2 tablespoons milk

1. Preheat oven to 170C 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.
6. Position lid on top.
7. Bake the roll for one hour.
8. Remove from oven and allow to stand in the tin for 5 to 10 minutes.
9. Carefully remove the lids and release loaf onto wire rack to cool.

butter, brown sugar, egg, corn kernels, mashed pumpkin, wholemeal selfrising, milk

Taken from www.food.com/recipe/pumpkin-and-corn-roll-using-nut-roll-tins-460739 (may not work)