50g (1/3 cup) plain flour

2 eggs, lightly whisked

90g (1 cup) dried (packaged) breadcrumbs

1 200g pkt camembert cheese, cut into 12 wedges

1 227g jar redcurrant jelly (Nelsons brand)

1 tablespoon dry red wine

2 teaspoons wholegrain mustard

Vegetable oil, to deep-fry

Place the flour, eggs and breadcrumbs into 3 separate bowls. Toss the camembert in the flour and shake off any excess. Dip 1 wedge at a time in the eggs and then in the breadcrumbs, pressing firmly to coat. Place in a single layer on a plate.
Combine the redcurrant jelly, wine and mustard in a small saucepan, and cook over medium heat, stirring, until the jelly melts. Bring to the boil over high heat for 2 minutes or until mixture thickens slightly.
Add enough oil to a medium saucepan or deep-frying pan to reach a depth of 6cm. Heat over medium-high heat. (To test when oil is ready, a cube of bread turns golden brown in 15 seconds.) Add 3-4 wedges of camembert to the oil and cook for 2-3 minutes or until golden in colour. Drain on absorbent paper. Repeat in 3-4 more batches with remaining camembert wedges.
Place redcurrant sauce in a small bowl. Place the camembert on a platter and serve both immediately.