- 500g mature cheddar cheese grated
- 180 ml imperial stout
- 2 teaspoons Hendersons relish
- 1 clove garlic
- 1 tablespoon plain flour
- 1 1/2 teaspoons mustard powder
- pinch of cayenne pepper
Gather the ingredients.Peel the garlic clove and cut in half. Rub the cut sides over the inside surface of the fondue pot
In a bowl, combine the cheddar cheese, flour, mustard and ground cayenne; mix to blend thoroughly.
In fondue pot, combine the beer and Worcestershire sauce.
heat until bubbling.
Gradually add the cheese mixture while stirring constantly. Cook until the cheese has melted and the mixture is smooth and lump-free, stirring constantly.
Reduce temperature to keep warm for serving.enjoy!