serves 4 - 6
1 clove garlic, halved
315 ml (10 fl oz) 1 1/4 cups beer
250 g (8 oz) 2 cups grated Red Leicester cheese
250 g (8 oz) 2 cups grated Cheddar cheese
3 teaspoons plain flour
1 teaspoon dry mustard
cubes of granary or white bread and pickles, to serve
1. Rub the inside of the fondue pot with cut clove of garlic. Add beer and heat until bubbling.
2. Toss grated cheeses in the flour and mustard until well combined.
3. Over a low heat, add cheeses to the beer and continue to heat, stirring all the time until mixture is smooth.
4. Season with pepper.
5. Serve with cubes of granary or white bread and pickles.
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