1 clovegarlic, peeled and cut in half
200 mldry cider
350gmature Cheddar cheese, finely grated
pinchdry mustard powder
2 tbspbrandy or sherry
1 tspWorcester sauce
- Salt and freshly ground black pepper
- French bread, cubed, to serve
Rub the base and sides of the pan with the cut side of the garlic to give a very mild garlic flavour to the fondue.
Pour in the cider and heat gently.
Gradually stir in the cheese and continue to heat gently until it has completely melted and the mixture is smooth.
Blend the cornflour and mustard powder to a smooth paste with the brandy or sherry, then stir in the Worcester sauce.
Pour the cornflour mixture into the cheese and stir over the heat until the fondue thickens.
Season the fondue to taste and serve with the bread.