1 garlic clove, skinned and crushed
2/3 cup (150 ml) 1/4 pt dry elder or dry white wine
8 oz (225 g) mature English Cheddar cheese, grated
2 tsp (10 ml) cornflour
freshly ground pepper
pinch of grated nutmeg
1 liqueur glass brandy or kirsch
2/3 cup (150 ml) 1/4 pt dry elder or dry white wine
8 oz (225 g) mature English Cheddar cheese, grated
2 tsp (10 ml) cornflour
freshly ground pepper
pinch of grated nutmeg
1 liqueur glass brandy or kirsch
method
1. Rub the inside of a fondue pot or flameproof dish with the garlic. Pour in the cider or wine, place the dish over a gentle heat and warm the liquid.
2. Add the cheese gradually and continue to heat gently, stirring, until all the cheese has melted.
3. Add the cornflour and seasonings, blended to a smooth paste with the brandy or kirsch, and continue cooking for a further 2-3 minutes. When the fondue reaches a very smooth consistency, it is ready to serve.
4. Fondue is traditionally served in the centre of the table, kept warm over a spirit lamp. Crusty cubes of bread are speared on long-handled forks and dipped into it.
2. Add the cheese gradually and continue to heat gently, stirring, until all the cheese has melted.
3. Add the cornflour and seasonings, blended to a smooth paste with the brandy or kirsch, and continue cooking for a further 2-3 minutes. When the fondue reaches a very smooth consistency, it is ready to serve.
4. Fondue is traditionally served in the centre of the table, kept warm over a spirit lamp. Crusty cubes of bread are speared on long-handled forks and dipped into it.
serving amount
serves 4
rate this recipe
9.5
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