Welsh Rarebit on Toast

Serves 4

Time 30 minutes

Ingredients

400ml whole milk

115ml guinness

60g Westcombe cheddar, grated

60g Montgomery cheddar, grated

1 tsp Dijon mustard

2 tbsp Worcestershire sauce

100g plain flour

50g butter

30ml pasteurised egg yolk

4 slices white tin loaf bread, 2 cm thick

Sea salt and freshly ground black pepper, to taste

Method

Place the milk and guinness in a small saucepan over low heat and bring to a gentle simmer. In another saucepan, melt the butter over medium heat, then add the flour and stir constantly for 2–3 minutes to form a roux. Gradually whisk in the warm milk and guinness mixture, stirring until smooth and thick enough to coat the back of a spoon.

Reduce the heat to low and add the Westcombe and Montgomery cheddar, stirring until melted and smooth. Mix in the hot apple mustard, Worcestershire sauce and a generous grind of black pepper. Remove from the heat and allow to cool slightly before whisking in the egg yolk.

Lightly toast the bread slices on both sides until golden. Spread each with a generous layer of the rarebit mixture, then place under a hot grill for 2–3 minutes until bubbling, golden and beginning to blister.

Season with a little sea salt and black pepper, and serve immediately with extra grated cheddar on top if desired.