Highland Fondue Glenfiddich
|Caboc||4 Ounce (Scottish Creamy Oatmeal Covered Cheese Or 100 Grams)|
|Mature cheddar||2 Ounce, coarsely grated (50 Grams)|
|Plain flour||30 Milliliter (2 Tablespoon (Leveled))|
|Milk||1⁄3 Pint (200 Milliliter)|
|Glenfiddich/Other malt whiskey||45 Milliliter (3 Tablespoon)|
1. Slice the Caboc cheese into a heatproof serving bowl, about 1.1 litre (2 pint) in volume. Microwave, uncovered, on LOW for 1 minute to soften.
2. Toss the grated cheddar in the flour and add. Stir in the milk.
3. Loosely cover with cling film and microwave on MEDIUM for 3 minutes, stirring the fondue halfway through cooking time.
4. Microwave, loosely covered, on HIGH for 1 minute longer. Leave to stand and cool, uncovered. Stir in the whisky.