Beer fondue
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Beer fondue
Recipe by Anna Glover
We've added beer to our fondue which adds a lovely savoury flavour. It makes a great centrepiece for a party. Serve with crudités, crusty bread and cocktail gherkins
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
442Kcal
Fat
34gr
Saturates
21gr
Carbs
6gr
Sugars
2gr
Fibre
0gr
Protein
26gr
Salt
1.7gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 400g Comté or Gruyère, rind removed
- 200g mature cheddar
- 2 tbsp cornflour
- 1 garlic clove, peeled and bashed
- 300ml brown ale
- 1 tbsp lemon juice
Step by step
- Grate all the cheese coarsely and tip into a bowl. Sprinkle over the cornflour, and toss well so the cheese is covered in the flour.
- Add the garlic and ale to a heavy pan, or fondue pot, over a very low heat and bring to a simmer. Add the cheese, a small handful at a time, only adding another handful when the previous has completely melted, and stirring frequently. If you add too much cheese at once, it may clump into a ball and seize.
- Fish out the garlic clove, and stir in the lemon juice. Don’t allow to boil or the cheese will curdle. Serve straight away on a hotplate, or over a candle, if using a fondue pot.
- Serve with crudités, bread and pickles to balance the richness. If the fondue starts to harden, you can reheat over a low heat, stirring continually to melt everything together again.
