Ingredients: 8 oz Cambozola Blue Brie 2 oz (1/2 cup) plain flour salt and pepper, to taste 2 eggs 2 oz (1/2cup) dry breadcrumbs oil for deep-frying TO GARNISH: 4 Victoria plums, stoned and sliced TO SERVE: 8 tablespoons Chinese plum sauce Directions: 1. Using a small sharp knife, remove white rind and cut cheese into 2 cm (3/4 in) cubes. Season flour with salt and pepper. 2. Beat eggs in one bowl; put breadcrumbs in another. 3. Dip cheese cubes in seasoned flour, coating each piece thoroughly; shake off excess. 4. Dip in beaten egg, then breadcrumbs to coat thoroughly, firmly patting them into place with a table knife. Chill for 20 minutes. 5. One-third fill a deep-fryer with vegetable oil and heat to 360F. Using a slotted spoon, carefully lower cheese cubes one at a time into hot oil; do not overfill pan - cook cubes in batches. 6. Deep-fry for 3-4 minutes, until golden brown; remove with slotted spoon and drain on absorbent kitchen paper. 7. Serve immediately on warmed plates, as the melted cheese oozes out on standing. Garnish with sliced plum and a little Chinese plum sauce (also known as Duck sauce). Serves 4-5