• 100g sultana
  • 5 tbsp Calvados, PX Sherry, rum or brandy
  • 1 boxed camembert

To complete the kit

  • small jar, string or ribbon and a label


  • STEP 1

    Heat sultanas and alcohol together until just simmering, then turn off the heat and cool completely. Spoon into a small jar and seal. Put the jar on top of the cheese and tie together with string or ribbon.

  • STEP 2

    Keep in the fridge for up to a week until you are ready to give them away, then add a label with these instructions: ‘Heat oven to 200C/fan 180C/gas 6. Unwrap the camembert, take off the wax wrapper and any other packaging. Put it back in the box but leave the lid off. Cook for 10 mins or until the centre of the cheese feels very soft. Cut a slashed cross in the centre of the cheese then tip in and over as many of the sultanas as you like. Serve with chunks of crusty bread.’

Recipe from Good Food magazine, January 2011

Goes well with


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