Looking for a Bangin’ Bonfire Night Bake? Sharing a DELICIOUS recipe for Pumpkin and ‘Nduja rolls from Silvana Franco for that I’m making for our Bonfire Night celebration. (Great for using up leftover pumpkin purée too!)

Ingredients:
250g plain flour
250g strong white bread flour
7g dried easy-bake yeast
1 tsp caster sugar
1/2 teaspoon salt
200g pumpkin purée
50g salted butter, melted
100ml milk, just warmed
1 egg
olive oil, for greasing

Filling:
100g salted butter, softened
75g ’nduja
100g roasted red peppers from a jar, drained and very finely chopped
100g mature cheddar, grated

Recipe:

Mix the flours, yeast, sugar, and salt in a large bowl. Add the pumpkin, butter, milk and egg. Knead until the dough is smooth (can be done in a stand mixer). Shape the dough into a ball, rub with a little olive oil, return to the bowl, cover and leave until doubled in size.

To make the filling, beat together the butter and ’nduja, then add the roasted peppers and cheddar, mixing until well combined.

Line a large baking tin with nonstick baking paper. Roll the dough out to a large rectangle, roughly 40 x 60cm. Spread the filling over the dough in an even layer. Starting at a shorter edge, tightly roll it up into a cylinder. Trim the ends and divide the dough into 12 evenly sized pieces. Place the rolls in the tin, arranging them evenly so there’s space between them. Cover lightly and leave to prove in a warm place for 45 minutes, until risen.

Heat the oven to 180 degrees fan/200C and bake for 20-25 minutes, until golden brown and cooked through.

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