Smokey Pumpkin Cheese Ball
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus overnight setting time
Cooking time: 0 minutes
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1 cup/120g/4ozs shredded smoked cheese
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500g/1 pound cream cheese
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60g/2 ozs butter
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2 teaspoons steak or bbq sauce
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1 cup/250g/8.8ozs pumpkin puree
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Salt and pepper to taste
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A little liquid smoke (optional)
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1 small broccoli stem
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Crackers to serve
Step 1 - In a food processor blend all of the ingredients except for the broccoli and crackers until smooth. Spoon into a cling wrap lined bowl, press down gently to get rid of any air holes and cover with more cling wrap. Refrigerate for several hours or overnight. When ready to serve, unmold onto a serving plate and place upturned broccoli stem on top. Serve with crackers (I used bagel crisps as they were hard enough so that people could dip them into the cheese ball).