Ingredients

• 1/2 small butternut pumpkin, peeled, cut into 1cm pieces (to give 250g)
• 150g brown sugar
• 3 eggs
• 3/4 cup (110g) self-raising flour, sifted
• 1 1/2 teaspoons mixed spice
• 2 teaspoons ground cinnamon
• 100g walnuts, finely chopped
• 300ml thickened cream
• 2 tablespoons honey, plus extra to drizzle
• 250g packet cream cheese
• 2 x 125g punnets raspberries, plus extra to serve
• 2 tablespoons icing sugar, sifted, plus extra to dust
• Mint leaves, to serve

Method

• Step 1 Preheat the oven to 180°C. Grease and line a 20cm x 30cm lamington pan with baking paper.
• Step 2 Place the pumpkin in a steamer set over a pan of gently simmering water. Steam for 5-7 minutes until tender. Transfer pumpkin to a bowl and mash well until smooth. Set aside to cool.
• Step 3 Using electric beaters, beat brown sugar and eggs for 3-4 minutes until thick and pale. Add the flour, mixed spice and cinnamon. Stir through pumpkin, then pour into the pan. Sprinkle with walnuts and bake for 15 minutes or until firm and golden. Cool completely in the pan.
• Step 4 Beat cream, honey and cream cheese with electric beaters for 2-3 minutes until soft peaks form.
• Step 5 Invert cake onto a clean tea towel and spread the cream mixture over the top, leaving a 2cm border. Scatter with half the raspberries, then using the edge of the tea towel, carefully roll up roulade from the longest side.
• Step 6 Whiz icing sugar and remaining 125g raspberries in a food processor until a puree. Pass through a sieve, pressing down on the solids with the back of a spoon to extract as much juice as possible.
• Step 7 Dust roulade with extra icing sugar, then slice into 3cm rounds. Drizzle with raspberry sauce and serve garnished with mint and extra raspberries.