Crumpet Fondue

Alpine comfort food comes to Crumpetshire!

Cheesy dipping just doesn't get better than this.

Preparation: 10 minutes Serves: 12 crumpets
Cooking: 20 minutes Unbuttered crumpets
Ingredients Quantity (metric) Quantity (imperial)
Gruyere cheese (without rind, grated) 400 g 14 oz
Camembert (without rind, chopped) 400 g 14 oz
Dry white wine 375 ml 13 floz
Kirsch 3 tbsp 3 tbsp
Cornflour 1 tbsp 1 tbsp
Garlic clove (peeled and halved) 1 1
Nutmeg (freshly grated) Plenty Plenty
Black pepper (freshly ground) Plenty Plenty

METHOD

    The fondue

    1. Coat the inside of your fondue pot with butter.
    2. Add the cheese and wine and bring to the boil. Reduce to a strong simmer and cook for about 5 minutes, stirring frequently, until the cheese has melted and the sauce is smooth.
    3. Mix the cornflour and kirsch together, and add to the cheese sauce. If you don't have kirsch, vodka works equally well.
    4. Add the garlic, nutmeg and black pepper. It shouldn't need salt as the gruyere has plenty of its own.
    5. Continue cooking the sauce for another 10 minutes, continuing to stir frequently, by which time the liquid will have reduced and the sauce will have developed a gooey quality.
    6. Remove the fondue pot to its burner and start dunking with all haste.

    The crumpets

    1. Toast the crumpets while your sauce is reducing. They won't need butter.
    2. Cut them into dunk sized pieces and load up your fondue skewers.
    3. Put your car keys in the bowl and ready yourself for a swingin' good time!

Cheese / fondue / camembert