Welsh Rarebit with Ale, Mustard and Cheddar

What you need

• 15 g (1 tbsp) butter
• 15 g (1 tbsp) plain flour
• 250 ml (1 cup) stout or brown ale, warmed; whole milk works too
• 2 tbsp Worcestershire sauce, plus extra to finish
• 1 tsp English mustard
• 1 pinch cayenne pepper
• 450 g (1 lb) mature cheddar, grated
• 8 slices thick bread

Method

Restated from the original video

1. 1

   Over medium heat, melt the butter in a small pan, then stir in the flour and cook for 1 min.

2. 2

   Add the warm ale a little at a time, whisking after each addition, until the sauce is smooth and glossy.

3. 3

   Stir in the Worcestershire, mustard and cayenne.

4. 4

   Lower the heat and add the cheddar a handful at a time, stirring until each lot melts before adding more. The mixture ends up very thick.

5. 5

   Scrape it into a shallow dish and chill until it is firm enough to spread, about 30 min.

6. 6

   Heat the grill (broiler) to high.

7. 7

   Toast the bread lightly on both sides.

8. 8

   Spread the cheese mixture thickly over the toast, right to the edges so the crusts do not burn.

9. 9

   Grill until bubbling and patched with brown, 3-4 min.

10. 10

    Score the top in a criss-cross with a knife, sprinkle over a few drops of Worcestershire and serve hot.

Imported from noseychef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.