Serves 4.

This is not so much a recipe as a collection of information concerning what seems to work for a whole meal of fondue.  For this you will need THREE fondue sets: two for oil and one for cheese; while a dessert "fondue" is included here, because of the way it is done it does not actually need a fondue set.
  Don't forget that you will need methylated spirits for the burners and matches to light them with.

Note: the oil pots are by far the most occupied, since they are used for cooking (while the cheese one is only for dipping) and the cheese is very strong in taste, people will tend to use it less, hence two oil pots and one cheese pot. If you only have two fondue sets, or even only one fondue set, ditch the cheese one.

Oil Fondue

What makes, at least the oil part of, a fondue good is as much the sauces you dip the stuff you have deep-fried into as the stuff you deep-fry.  Sauces we have used are:
It is a good idea to serve the sauces in many ramekins that can be placed around the table as getting at everything is always difficult with this meal.

Things we have provided, deep-frying for the purpose of, are:
...and veg to go with these (also good for dipping in the cheese fondue) might be:

You will also need sunflower or equivalent deep-frying oil (750 ml for each half-full pot).  Heat the pot with the oil on a stove first before transferring to the table.

Cheese Fondue

Originally from:



  1. Pour the wine and lemon juice into a pan and heat until steaming BUT NOT BOILING; if it is boiling the cheese will turn into a stringy mass and not melt.
  2. Add all of the cheese; stir until it is all melted and smooth; this may take some time.
  3. Mix the cornflour with the kirsch or schnapps in a small container and dribble this into the sauce while stirring.
  4. Heat for a few more minutes until thickened.
  5. Get the fondue pot nice and warm on a stove; optionally, rub the wet ends of a halved garlic clove around the inside of the pot.
  6. Add the mixture to the pot then transfer to the table, served with the sliced baguette for dipping.

Dessert Fondue

Note: get this ready before the main course and give it a final burst of microwave heat before eating.  It is already a sauce and so does not require any heating at the table, just serve it in the bowl.

Ingredients: For The Sauce

Ingredients: Things To Dip In The Sauce

Note: tart fruit is good; the sauce is very rich.


  1. Melt everything bar the cream from the sauce ingredients together in a bowl by giving them 30 second bursts of heat in a microwave.
  2. Mix in the cream.

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