St John'S Welch Rarebit - cooking recipe

Ingredients

75 g butter
100 g plain flour
1 tablespoon mustard powder
1 teaspoon chili powder
1 pinch salt and black pepper
120 ml Worcestershire sauce
250 ml Guinness stout (or other stout)
675 g cheddar cheese, grated
6 slices bread, toasted

Preparation

Melt the butter in a pan over a low heat and stir in the flour and spices salt and pepper. Pour in the worcestershire sauce and guinness. Mix in the cheese and whisk until you have a stiff, smooth paste. Do not allow the mixture to boil otherwise the cheese will separate. Turn out on to a tray and allow to cool and set. This may take up to 4 hours.
When the spread is set, divide it into 6 and spread over the toast. The rarebit is ready for grilling or it can be kept in the fridge for 2-3 days. To finish off the rarebit, just place under a hot grill, spread-side up, and toast for 2-3 minutes until the cheese bubbles and browns.