I attempted this over Christmas served with the usual Cranberry Jelly. My friends said it was delicious (even if a little fattening!).

I however, was still a little disappointed that the Brie begain to dissolve into the batter. Any ideas on the best coating? I used, (in this order) flour, egg, seasoned fresh bread crumbs and then back to the egg and crumbs again.

how about filo pasty instead - I bought some ready made brie and cranberry in filo parcels that i just popped in the oven and they were lovery! (cheating i know but still you could do it for real)

Karen, that sounds good - I'll have a go and keep my fingers crossed! Mind you, the cheating version sounds very enticing too!

Hi Trudi, thanks for those tips. I'll do anything for a good cheese dish. I'll will certainly do what you've said and I'm sure it will be perfect this time.

Lisa, if you did want to breadcrumb here's some tips you might find useful:-

Dip the brie twice, so egg, flour, breadcrumb and repeat - egg, flour, breadcrumb. This helps to really ensure the brie is sealed and the naughty cheese does eject itself.

Also, chill the coated brie for a good couple of hours if possible, again this helps to esnure the breadcrumbs cook before the brie starts to spurt!

Hope this helps.

SORRY! just read it back and of course its flour, egg, breadcrumb ! Do this twice to seal the brie