Helen Graves from Food Stories says –
“This is an idea I nicked from the Americans, who are very serious about their pumpkins. I’ve given it a British touch though – booze. Beer is mixed with cream and poured into a hollowed out pumpkin along with chunks of sourdough and plenty of cheese. The result is like a pot of gooey fondue, in an edible smoked pumpkin bowl.”
1 x 1.5kg pumpkin
200ml double cream
1 clove garlic, crushed
80g Gruyere, grated
80g cheddar, grated
2 thick slices stale sourdough bread, ripped into chunks
Indirect Set Up – set up your EGG for INDIRECT cooking with the Plate Setter in the legs down position.
Target Temperature is 180°C
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.
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.
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.