1/2 a small onion
250 ml (8 fl oz) 1 cup dry cider
1 teaspoon lemon juice
375 g (12 oz) 3 cups grated Cheddar cheese
1/2 teaspoon dry mustard
a spoons cornflour
3 tablespoons apple juice
pinch of white pepper
wedges of apple and cubes of crusty bread, to serve
250 ml (8 fl oz) 1 cup dry cider
1 teaspoon lemon juice
375 g (12 oz) 3 cups grated Cheddar cheese
1/2 teaspoon dry mustard
a spoons cornflour
3 tablespoons apple juice
pinch of white pepper
wedges of apple and cubes of crusty bread, to serve
method
1. Rub the inside of the fondue pot with cut side of onion.
2. Pour in cider and lemon juice and heat gently until bubbling.
3. Reduce the heat to low and gradually stir in grated cheese, then continue to heat until cheese melts, stirring frequently.
4. In a small bowl, blend mustard and cornflour smoothly with apple juice.
5. Stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and creamy, stirring frequently.
6. Season with pepper. Serve with wedges of apple and cubes of crusty bread.
2. Pour in cider and lemon juice and heat gently until bubbling.
3. Reduce the heat to low and gradually stir in grated cheese, then continue to heat until cheese melts, stirring frequently.
4. In a small bowl, blend mustard and cornflour smoothly with apple juice.
5. Stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and creamy, stirring frequently.
6. Season with pepper. Serve with wedges of apple and cubes of crusty bread.
serving amount
serves 4 - 6
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