LOCATION: Recipes >> Dips >> Fondue 23
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Fondue 23
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DEVILLED CHEESE FONDUE
1 clove garlic, halved
185ml (6 fl oz / 3/4 cup) milk
375g (12 oz / 3 cups) grated Applewood smoked Cheddar cheese
6 teaspoons plain flour
1 teaspoon prepared mustard
2 teaspoons Worcestershire sauce
2 teaspoons horseradish relish
cubes of ham and toasted granary bread, to serve
Rub the inside of the the fondue pot with the cut clove of garlic,
then add milk and heat until bubbling.
Toss cheese in flour, then add to the pot and stir all the time
over a low heat until it is melted and the mixture is thick and
smooth. Stir in mustard, Worcestershire sauce and horseradish
relish. Serve with cubes of ham and cubes of toasted granary bread.
(Serves 4-6)
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