Peppermint Fondue

2 1/2 cups light cream or half-and-half
1 cup confectioners’ sugar
6 teaspoons flour
Peppermint essence, to taste

Put cream and sugar into a saucepan and heat gently until almost boiling. Blend flour smoothly with 1 tablespoon water; add to cream and continue to heat, stirring all the time until thickened. Add essence, to taste, then pour into a fondue pot and serve hot with chocolate sponge cake squares.

Serves 4.