Rarebit with beer mustard

Rarebit is such a delicious snack, but when you've tried it with beer mustard, you'll want to make sure you never run out

Serves: 4

What you need:

• 280ml milk, warmed
• 30g butter
• 30g plain flour
• 3 egg yolks
• 5 tbsp Tracklements Beer Mustard
• 2 dsp Worcester sauce
• 3 tbsp ale
• 4 slices of thick cut bread
• 120g Cheddar cheese, grated

What you do:

1. Melt the butter in a pan, stir in the plain flour and cook for 2 minutes. Add some warmed milk to the butter and flour mixture and whisk in well. Gradually add the rest of the milk. Bring to the boil, whisking continuously. Whisk in the egg yolks and bring back to the boil before adding the Beer mustard, Worcester sauce and ale. Then whisk in the Cheddar cheese until smooth.
2. Toast the bread under a grill on both sides. Spread the rarebit evenly over the surface and place back under the grill until golden brown on top.
3. Serve with a pint of ale.

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