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Peppermint Fondue

20 fl oz / 2 1/2 cups single (light) cream
5 oz / 1 cup icing sugar
6 tsp cornflour
peppermint essence, to taste

Put cream and sugar into a saucepan and heat gently until almost
boiling. Blend cornflour smoothly with 1 tablespoon water, add to
cream and continue to heat, stirring all the time until thickened.
Add essence, to taste, then pour into a fondue pot and serve hot
with chocolate sponge cake squares.

(Serves 4)

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