Ingredients For the brie:
120g creamy brie
60g plain flour
2 eggs, lightly beaten
Vegetable oil for deep frying
100g fresh white breadcrumbs
For the cranberry sauce:
360g fresh cranberries
180ml orange juice
150g brown soft sugar
60g granulated sugar
4 tablespoons rum
For the sauce:
Place all of the sauce ingredients into a saucepan and cook on a medium heat, stirring occasionally for 15 to 20 minutes, or until most of the liquid has reduced. Remove from the heat and leave to cool.
For the brie:
Place the vegetable oil into a deep, heavy bottomed saucepan and heat until it sizzles.
Arrange the flour and beaten eggs into separate bowls and place the breadcrumbs on a plate.
Dip the brie in the plain flour, then in the beaten egg and finally in the breadcrumbs, shaking off any excess between each stage.
Carefully place the creamy brie into the hot oil and deep fry for 4 to 5 minutes or until golden brown.
Remove from the oil and drain on kitchen paper.
Serve with the room temperature cranberry sauce.