A bit of a late update here – I made this last Thursday as a lunchtime treat when I was back at my parents’. It is, basically, just posh cheese on toast but it is delicious – takes a bit more time than normal cheese on toast but it’s worth the effort. Mum had some too – we do love a bit of cheese.
25g of butter
25g of plain flour
l00ml of strong beer
150g of mature Cheddar cheese, grated
1 egg yolk
1 teaspoon of wholegrain mustard
4 teaspoons of Worcestershire sauce
A pinch cayenne pepper
2 thick slices of bread
freshly ground black pepper
Preheat the grill to high.
Melt the butter in a saucepan and stir in the flour.
Cook the roux over a low heat for 30 seconds, stirring constantly.
Slowly add the beer, stirring all the time. Simmer for 2-3 minutes, stirring constantly until the sauce is thick and smooth.
Add the cheese, egg yolk, mustard, Worcestershire sauce and cayenne pepper.
Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool.
Toast the bread as normal and then place on a grill pan (I found a sheet of tin foil underneath, to catch any drips, was very useful.)
Spread the cheese sauce thickly over the bread, making sure the slices are completely covered so the edges don’t burn.
Pop under the grill for 30 seconds or so until lightly browned and bubbling.