Witches Cauldron Fondue


4 baby pumpkins

2 tsp cornflour

300ml dry white wine

1 garlic clove, peeled and halved

400g Gruyere, greated

2 tbsp kirsch (optional)

300g Emmenthal, grated
Witches Cauldron Fondue


Preheat the oven to 190c.


Cut the lids off the pumpkins and scoop out the seeds.

Mix all the ingredients together in a bowl and divide between the four pumpkins and replace the pumpkin lids.


Bake for approximately 40 minutes in the oven until the pumpkins are slightly browned at the edges and the fondue has melted.


Serve one to each person with cubes of fresh crusty bread or carrot and celery sticks for dipping.


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