Indulge in the delightful charm of a Pumpkin Roll Cake with Cream Cheese Filling, a quintessential autumnal treat that’s sure to impress. This soft, spiced pumpkin sponge, perfumed with the warm notes of cinnamon and nutmeg, rolls up effortlessly to enclose a luscious cream cheese filling that strikes the perfect balance of sweetness and tang.

To begin, whisk together pureed pumpkin, eggs, and sugar until light and fluffy. Then, fold in a mix of flour, baking powder, and those aromatic spices. Spread the batter evenly onto a lined baking tray and bake until just set. Once cooled, gently peel the sponge from the tray and dust it with icing sugar to prevent sticking.

For the filling, combine cream cheese, butter, icing sugar, and a splash of vanilla until smooth and decadent. Carefully spread the filling over the cooled sponge, rolling it up tightly from one end to the other, and refrigerate to firm up. Once chilled, slice into generous pieces, revealing the beautiful swirl of pumpkin and cream cheese within.

This Pumpkin Roll Cake not only embodies the essence of cosy evenings spent by the fire but also makes a stunning centrepiece for gatherings, inviting everyone to savour a slice of its rich flavours and textures. Perfect with a cup of tea, it’s an autumn classic that deserves a place in every baker’s repertoire.

Sugared cranberries, with their jewel-like appearance, are a delightful addition to festive tables during the holiday season. These little gems, glistening with a frosty layer of sugar, offer a perfect balance of tartness and sweetness that can elevate both sweet and savoury dishes. To prepare them, fresh cranberries are briefly blanched in boiling water, then tossed in a mixture of sugar until coated. Once set, they can be used as a striking garnish for desserts, adding a splash of colour to cakes and tarts, or even incorporated into festive salads for a zesty kick. Their vibrant hue and distinctive flavour make sugared cranberries not just a treat for the palate, but a feast for the eyes as well.