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Clodagh's freaky cheese fondue

It’s the perfect dish for the spooky season. Clodagh’s giving a classic cheese fondue a Halloween twist. With all the traditional elements - cheese, double cream and garlic - Clodagh serves hers in a baked pumpkin with crusty bread, breadsticks and gherkins.

Clodagh’s pumpkin fondue

Serves: 2


1 pumpkin

For the fondue:

100g emmental, grated

150g gruyere, grated

75g mature cheddar, grated

2 tsp cornflour

50ml white wine

1 shallots, finely chopped

1 garlic clove, crushed

Fresh whole nutmeg, to grate

To serve: Crusty bread




1. Preheat the oven to 180°C

2. Prepare the pumpkin by carving a lid at the top, using a sharp knife, and scoop out all of the membrane (stringy bits) and seeds.

3. Place the lid of the pumpkin back on and roast in the pre-heated oven for 1 hour.

4. While you wait, place the three grated cheeses, cornflour, white wine, shallots, garlic and a grating of fresh nutmeg in a bowl and mix well. 

5. Remove the pumpkin from the oven, take off the lid and scrape out the flesh inside.

6. Spoon the cheese mixture into the pumpkin, and then back into the oven to bake for 20 minutes or until the fondue is melted and bubbling.

7. Served with cubs of crusty bread, gherkins, and/or breadsticks.

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Weekdays 10am-12:30pm