3 sep

Cheese Fondue

Mrs Hollingsworth, Rylstone Branch

SERVES 6

300 ml milk

60 g (1 cup, lightly packed) fresh breadcrumbs

100 g (1 cup) grated cheddar cheese

60 g (¼ cup) butter, chopped

2 eggs, separated

large pinch of cayenne pepper

Preheat oven to 180°C. Grease a 1.5 litre (6 cup) capacity baking dish.

Place the milk in a small saucepan and bring just to a simmer. Pour the milk over the breadcrumbs in a bowl. Add the cheese, butter and egg yolks.

Using an electric beater, whisk the egg whites in a bowl until firm peaks form. Fold the whites into the crumb mixture, season with salt and pepper and add the cayenne. Spoon the mixture into the dish.

Bake for 30 minutes, or until golden and set.