WHOLE PUMKIN FONDUE
A tasty Big Green Egg Halloween meal…
1x 1.5kg pumpkin
200 ml double cream
200 ml beer
1 clove garlic, crushed
80g Gruyere, grated
80g cheddar, grated
2 thick slices stal sourdough bread ripped into chunks
Use a foil tray for cooking the pumpkin, place the tray straight on the Plate Setter. Put the Plate Setter in the legs down position. Use a target temperature of 180c.
1.Cut the top off the pumpkin to make a lid, then hollow out the seeds. In a jug mix the beer, cream, garlic and some salt and pepper. Combine the two cheeses in a bowl.2.Put a layer of bread pieces in the bottom of the pumpkin, and pour over some of the cream mixture. Add a layer of cheese. Continue layering finishing the top with a sprinkle of cheese.3.Put the pumpkin in the tray and put its hat on. Cook for an hour and a half or until the pumpkin is completely soft. Dig into the cheesy innards with forks before eating the pumpkin or cut the whole thing open to make a self-saucing dish.