This caramel round with pumpkin and pecan is absolute taste sensation.
300g butternut pumpkin,
peeled, seeded, chopped
2 cups self-raising flour
80g butter, chopped
1 egg, lightly beaten
½ cup milk
Extra flour, for kneading
Extra 60g butter, softened
¹⁄³ cup brown sugar
½ cup chopped pecans
½ cup brown sugar
1¼ cups pure icing
1 Tbsp milk
1 Preheat oven to 220°C. Line a 22cm round cake tin with baking paper. Cook pumpkin in boiling water until tender. Drain, mash and allow to cool.
2 Sift flour into a large mixing bowl, add butter and rub in using your fingertips. Make a well in the centre, add pumpkin, egg and milk, and stir to
form a soft dough. Turn out onto a lightly floured surface and knead until no longer sticky. Roll out to form a 20 x 30cm rectangle.
3 Spread dough with extra butter, and sprinkle with brown sugar and pecans. Roll up firmly to form a log and cut into 3cm-thick pinwheels. Put pinwheels close together in prepared tin. Bake for 20-25 minutes or until golden. Remove from oven and allow to cool in tin for 10 minutes, then transfer to a wire rack to cool.
4 To make caramel glaze, put butter and sugar in a small pan over a medium heat and stir until melted. Remove from heat, stand for 5 minutes, add icing sugar and milk and stir to combine. Pour glaze over top of round and stand for 10-15 minutes for glaze to firm.
Healthy habit -
Butternut pumpkin is a good source of vitamin C, magnesium, potassium and fibre. It’s also an excellent source of vitamin A.