St John's Welch Rarebit

Taken from'Fairworld' cookbook - Savoury cheese dishes were a popular Victorian tea-time dish. It has become a recent trend to re-create old classic dishes and this one can be found on the menu at St. John's restaurant in the City of London

• Ready In: 15 mins
• Serves: 4

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

Directions

1. 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.
2. 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.