The Whip Taverns Welsh Rarebit - cooking recipe

Ingredients

2 tablespoons butter
3 tablespoons flour
1/2 cup ale
2 cups heavy cream
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
2 ounces cheddar cheese, shredded
3 ounces Stilton cheese
1 (8 ounce) baguette, thinly sliced on the bias and toasted

Preparation

In a small saucepan, melt butter over medium heat then whisk in the flour until the mixture forms a thick, pale roux; remove from heat and set aside.
Use a 2 quart saucepan and bring the ale to a simmer; whisk in the roux, a little at a time, until mixture is the consistency of peanut butter (you may not use all of the roux).
Whisk in the heavy cream, Worcestershire sauce, and the dry mustard; return to a simmer and fold in the cheddar and Stilton cheeses.
Continue cooking until the mixture is smooth; remove from heat.
Transfer mixture to a shallow, oven-proof dish or ramekins and place under broiler to lightly brown the top.
Serve with the toasted baguette slices (crostini).