The Idea for this came from an American recipe where pumpkins go into just about everything, so I’ve posted the recipe in cups, I will convert to grams later and post when I’ve done it. After the glut of Courgettes its now a glut of Squashes and I love experimenting with different ideas.
3/4 cup plain flour (If using self-raising omit the next 2 ingredients).
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon mixed spice
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar
2/3 cup pumpkin puree
For the filling
1 tub Marscapone
1 cup icing sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 cup icing sugar for dusting (optional)
In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt. In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick.
Add in pumpkin and mix to combine. Stir in flour mixture.
Grease and line a rectangular pan
Spread batter evenly into prepared pan.
Bake at 180°c, for about 15 mins, till brown and springy to the touch, remove from pan with the paper and roll it with the paper, the paper will be inside the pastry
Like this. Allow to cool, then when cold gently unwrap the roll.
Beat cream cheese, icing sugar, butter and vanilla until smooth. Spread onto the pastry and re-roll.
Dust with icing sugar
Enjoy.
Oh this one is a must try. Thanks Rosie