Welsh Food Recipes

Find great Welsh Recipes @ 123easyaspie.com.

Q: What Are Some Welsh Recipes I Can Take To Class?
I need to take a Welsh desert|food to G/T next Monday. Any Ideas of what I could take? And If You Could put in a picture,Ingredients, & so on That would be great(: Thank youuu<3

A: Title: Brithyll a Chig Moch (Trout and Bacon) Welsh
Categories: Fish Main dish
Servings: 1

1 ea Rainbow Trout (1 per person) 1 x Fresh rosemary
1 x Fresh thyme 1 x Fresh parsley
1 x Fresh sage 1 ea Rasher of bacon (per
person)
1 x A little butter

Fresh rainbow trout – cleaned; head and tail left on. Stuffed with a
mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and
blended with a little butter.

Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot
oven for around 25-30 minutes.

Open top of foil and shape like a boat, paint with a little butter and
serve.
Serve with boiled potatoes and plain fresh vegetables.
This dish used to be baked in an open fire with the fish encased in mud.
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Title: TEISEN MEL ( TRADITIONAL WELSH HONEYCAKE )
Categories: Breads
Yield: 1 servings

1/2 lb Plain white household flour
1/2 t Baking powder
1 1/2 t Ground cinnamon
1/4 lb Runny honey
1 T Runny honey
1/4 lb Butter
1/4 lb Caster sugar
2 Large eggs
1 T Milk (or double this amount)

Sieve the flour, raising agent and spice into a bowl. Lightly grease a tin
pie plate measuring about 8-1/2-inches across the top.
Cream the butter with 3 oz sugar until creamy and light. Add the egg yolks
then the 1/4 lb honey, gradually. Gently mix in the flour, then the milk.
Spread the mixture in the prepared tin, mounding it slightly in the
centre, and then bake at 400 F (200 C) gas mark 6 for about half an hour.
Let the cake rest in its tin for 2 minutes before turning it out on to a
wire rack. Let it cool for 10 minutes then slide it on to a baking tray
and brush the top with 1 tablespoon warmed honey – or redcurrant jelly if
you prefer. Whisk the egg whites and the remaining 1 oz sugar to make a
glossy meringue mixture. Swirl this over the top of the cake and bake at
325 F (160 C) gas mark 3 for about 20 minutes. Serve the cake when it is
cold. Makes 1 cake.
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TREGARON GRANNY’S BROTH (CAWL MAMGU TREAGON)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Bacon
1 lb Shin beef
1 White cabbage
1/2 lb Carrots
1/2 Small swede (Turnip)
1/2 lb Parsnips
1 lb Potatoes
1 Large leek
Oatmeal to thicken

Use a large saucepan and see that all the meat and
vegetables are covered by water. Boil ingredients,
except leek, together, and leave to simmer as long as
you wish. Put the leek in 10 minutes before serving
and let the cawl boil. Cawl was the dish most commonly
served for dinner on the farm during the winter
months, in the counties of South and West Wales. The
broth itself would be served in basins or bowls, with
bread, and the meat and vegetables served as a second
course.
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Title: Pastai Persli (Parsley Pie) Welsh
Categories: Pasta
Yield: 4 servings

4 oz Shortcrust pastry 1 tb Chopped parsley
1 x Desertspoon full plain flour 2 oz Choped steaky bacon
1/2 pt Milk 1 x Seasoning
2 ea Eggs

Cold boiled bacon may be used instead of steaky bacon.
Line a flan ring or pie dish with the prepared pastry and bake it blind
in a hot oven. Gas Mark 6 (400F) for 15 minutes.
Blend the flour with a little milk. Break the eggs into a basin and beat
well, add the blended flour and remaining milk, seasoning and parsley.
Put the bacon (lightly fried if you are using steaky) into the pastry case
and pour over the egg mixture. Bake at Gas Mark 3 (325F) for 30-35
minutes.
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Title: Selsig Morgannwg (Glamorgan Sausages) Welsh
Categories: Main dish Vegetables
Servings: 6

5 oz Fresh white breadcrumbs 1 x Small onion finely chopped
3 oz Grated cheese 1 x Salt and pepper
1 x Pinch of mustard 2 ea Eggs
1 x Flour and raspings to coat

Mix breadcrumbs and cheese, finely chopped onion and seasonin. Beat
together 1 egg and 1 egg yolk and use to bind mixture.

Make into even sized sausage shapes (12) and roll in flour. Coat in
beaten egg white and raspings. Fry in hot fat or oil.
Glamorgan Sausages are particularly appetising served with fresh green
salad and red peppers. An ideal dish for a summer’s day picnic.
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Title: Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn – Welsh
Categories: Lamb
Yield: 6 servings

1 1/2 lb Loin lamb 12 oz Shortcrust pastry
3 oz Onions 1 x Seasoning
4 oz Drippings 1 x Chopped parsley
1 oz Mushroom trimmings 1/2 x 1/2 Gill milk
4 oz Breadcrumbs 1 ea Sliced tomato (for garnish)
2 oz Laverbread

Lamb and Laverbread Roll
Skin and bone the loin of lamb.
Finely chop the onions and sweat in 2 oz. drippings. Add finely chopped
mushroom, cook for further 2 minutes. Add the breadcrumbs, laverbread,
chopped parsley. Mix to a smoth consistency with a little milk, then
season.
Stuff the loin, tie and season it, seal it with melted drippings, roast in
an oven 430 degrees for 30 minutes.
Cool and drain the loin, roll out the pastery into a rectangle 5/16″ thick.
Spread the pastry with the remainder of the stuffing, leaving a 2″ margin
all around. Place the cold loin in the pastry, egg wash the margin.
Completely envelope the meat in the pastry and seal.
Turn it over, place onto a greased baking sheet with the folds underneath.
Egg wash it and decorate as required. Bake it in an oven of 425 degrees F
for 30 minutes. Garnish with parsley and sliced tomatoes.
Serve with brased leeks, jacket potatoes, and brown sauce.
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Q: Does anyone have recipes for Welshcakes and Welsh Bara Brith?

A: Bara Brith.

Soak 10oz. mixed dried fruit in 2 cups (16 fl oz) hot tea, cover and let stand overnight.

Strain the fruit, saving the liquid. Add 3 oz. brown sugar, grated rind of a lemon, 1 ¼ teaspoons mixed spice 1 egg and 12oz. self-rising flour to the fruit. Add the liquid a bit at a time until the batter is of soft, dropping consistency. Pour into a greased brown paper lined 2lb. loaf pan and bake at 350F for 45-55 minutes until firm to the touch. I make a double recipe and make two as it freezes very well.

Welsh cakes
225g/8oz plain flour
100g/4oz butter
75g/3oz caster sugar
50g/2oz currants
½tsp baking powder
¼tsp mixed spice
1 egg
A pinch salt
A little milk to bind
Method
Sift the dry ingredients together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form a dough, use a little milk if the mixture is a little dry. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry cutter to cut out rounds.
Cook the cakes on a greased bake stone or griddle until golden. The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked sprinkle with caster sugar and serve with butter.

Q: welsh dessert recipes needed!?
me and a youth group are doing a Christmas party. we each have to bring in a dish from another country. I am specifically looking for desserts. can you give me some recipes?

A: Welsh Cakes:

Ingredients
4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
6 tablespoons lard
1 1/2 cups white sugar
2 cups raisins
4 eggs
8 tablespoons milk

Directions
Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
Chill dough 1 to 2 hours.
Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

go check out
http://www.allrecipes.com
they have a bunch of other recipes to choose from.

Q: Welsh cake recipe?
i really want to make some welsh cakes…any good recipes?

A: Welsh cake

8 oz (225g) self raising flour
pinch of salt
4 oz (100g) butter/butter
2 oz (50g) castor sugar
2 oz (50g) currants
2 small eggs (or 1 medium egg plus 2 tablespoons of milk)

1. Mix flour and salt, and rub in butter until like breadcrumbs.
2. Stir in sugar and currants.

3. Add eggs and mix to a fairly stiff dough.

4. Roll out dough to approx 1/4 inch thickness (slightly thicker works well, too).

5. Use small/medium diameter pastry cutter to cut into rounds – don’t forget to re-roll the trimmings!

6. Place rounds of dough on a moderately hot griddle for approximately 3 minutes each side – the heat of the griddle is critical so as not to over-brown the cakes! Experiment to find the correct heat.

7. Eat hot or cold – but my favourite is warm with a dollop of brandy cream!

Hope i helped!

Q: Whats the recipe for the welsh curry called ‘dragons kiss’?
Sorry dont know the welsh spelling.

A: I think you are mistaken over the name I can find no reference to Dragon’s Kiss in relation to curry or anything else. perhaps it is a local name invented by your favourite curry house.

Q: What is a great authentic Welsh Rarebit recipe?

A: 4 good sized slices of brown or white bread.
110g mature Cheddar cheese
1 heaped teaspoon of finely chopped onion
1 teaspoon of chopped fresh sage or
3 tablespoons of beer (not lager)
1/2 teaspoon English mustard
1/2 teaspoon Worcestershire Sauce
Sprinkling of cayenne pepper

Finely chop or grate 1 heaped teaspoon of onion, grate the Cheddar cheese and then mix everything together except the bread and cayenne pepper.

Place the bread under a medium heat and cook as if toasting it. The grill is better than a toaster because the grill will crisp up the bread better,Divide the mixed ingredients into two and spread on the two pieces of toasted bread. We used brown bread because we prefer it but white bread will do just as well.

Spread the mixture right to the edge of the toast to prevent the toast burning when it goes back under the grill. Sprinkle cayenne pepper lightly over the top of the mixture.
Place the two loaded pieces of toast under a medium grill – about two to three inches away from the heat source. Cook until the cheese is bubbling and the has started to turn brown (the cayenne pepper helps to give a rich colour).

Q: To all Welsh people. Do you have a recipe for original Welsh Cakes.?
The kind my grandmother and mother made, on the grill, with currents (or raisins) with a little flour on top. I want to pass this down to my grandchildren AND I love them myself. I now live in Canada but lived in Mumbles near Swansea.

A: 115g/4oz Butter
225g/8oz Self Raising Flour
85g/3oz Caster Sugar
85g/3oz urrants
1 Egg beaten
oil for greasing
makes 16, 30-35 min to cook

Rub the butter into the flour with a pinch of salt. Stir in the sugar and currants. Tip in the egg and mix into a dough.
Grease the Griddle and put onto a low heat. On a floured surface roll out the dough to a 1cm thickness stamp out thin rounts with a 6.5cm fluted cutter Put onto the griddle cook for 5-6 minutes to brown underneath flip and do the same on this side reduce the heat before cooking more cook the welsh cakes in batches try not to overcrowed the griddle. Transfer them to a wire rack to cool serve warm sprinkle them with caster sugar.

Q: Please can anyone give me the recipe for Welsh cakes?
We used to have our neighbour bake them for us years ago when we lived in Wales…can’t seem to find them anywhere here.
Yeah right, yawn, boring, are you 12? reported.

A: Welsh Cakes
Original recipe yield:
4 dozen

INGREDIENTS
4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
6 tablespoons lard
1 1/2 cups white sugar
2 cups raisins
4 eggs
8 tablespoons milk

DIRECTIONS
Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
Chill dough 1 to 2 hours.
Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

Pice Ar Y Maen (Welsh Cakes)
A Recipe from Wales

1 lb plain flour
1 teaspoon baking powder
10oz. butter
6oz. sugar
6oz. mixed currants and sultanas(seedless)
1/2 teaspoon mixed spice
1 egg
a little milk

Mix together flour and baking powder, then rub in butter. Add sugar, spice and fruit. Mix in the beaten egg and just enough milk to make the same consistency as short-crust pastry. Turn out onto a floured board, roll out and cut into rounds about 3 in. across and 1/2 in. thick. Cook over a medium heat in a very lightly greased pan or on a griddle for about 3-4 mins on each side. If they brown too quickly, lower the heat, for the inside must have time to cook thoroughly, so that it has a brittle, sandy texture. Serve either hot or cold sprinkled with sugar, cinnamon, jam or honey.

Recipe origin WALES.
Welsh Cakes are known in South Wales as ‘South Wales Cakes’. They are regarded as a specialty from that part of the country.

Preparation Time: 20 mins Serves: 20

Q: Does anyone have a foolproof recipe for traditional Welsh Rarebit?

A: here it is..

Welsh Rarebit

An inexpensive but savoury dish. It may have originally been a French dish, as there are old French culinary references to “lapin gallois”.

4 slices dense, hearty brown bread
1 cup shredded extra-sharp cheddar cheese
5 tablespoons dark ale (NOT beer)
2 tablespoons chilled unsalted butter
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1 pinch cayenne pepper
salt and pepper, to taste

Preheat a broiler.

Place the bread slices on a baking sheet.

Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side.

Remove from the broiler.

In a small saucepan over medium heat, combine the cheddar and the dark ale.

When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.

Cut each piece of toast in half, diagonally, and arrange around the edges on a flameproof platter.

Pour the cheese mixture over the toasts so they are covered completely.

Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.

Remove from the broiler and serve piping hot.

Q: I’m in need of a broth recipe like a traditional welsh broth using stewed steak instead of fresh meat. Can you?
I don’t have any fresh meat in at the moment and not a lot of money to get any really but I have a lot of veg at home and a couple of tins of stewed steak.

How do I need to adjust the recipe when using stewed steak instead of fresh meat?

My mother used to make it with Leeks, Carrots, Parsnips, Potatoes and Lamb/Beef.

A: i need this to!!!!!!!!!!!

Q: i spent all yesterday preparing and baking a recipe for Mrs. Beaton Welsh Christmas Cake. lot of rubbish?
It said use a moderate oven, Internet says a ‘moderate
oven is 180c, I set 170, it said cook for betwen one and three quarter to two and half hours, mine was black and burnt after only one and a quarter hours

A: Had a look at a few sites and the 180 Moderate seems to come from sites that had .com addresses and conversions were for SLOW, MODERATE, MODERATE HOT etc.
Now I know that my both my gran and old cook books here in the UK spoke of COOL, WARM, MODERATE, etc
When I went to a UK based site (it turned out to be Welsh)MODERATE seems to be 160 so 170 is on the higher side. Furthermore if it is a moderrn oven with a fan or air circulation then they are supposed to be set around 20 degrees cooler then older ovens due to the way heat is distributed.
Guessing you are in the UK since you are talking centrigade and, since it is nearly impossible to get a domestic oven that is not fan assisted, I think you should really have had the oven around 140, 150 at a push, and started checking it at about the 1.5 hour mark.
Mrs Beaton did not right the original recipes, but they have all been well checked.

Edit: @btinternet… so comment about the fan oven stands and this also explains why you converted then reduced the temp.

Q: AUTHENTIC Welsh rarebit recipe?
There is an English Tea Room in the town where I live and I had their Welsh rarebit for lunch and LOVED it. I have found some recipes online, but none of them sound quite like what I had…I would have sworn there was horseradish in it, but none of the recipes list that as an ingredient. (Maybe it wasn’t one, I’m not sure). 10 points for the best recipe!!

A: WELSH RAREBIT

3 tbsp. butter
3 tbsp. whole wheat flour
1 can beer, at room temperature
1 lb. Cheddar cheese, grated
1 tsp. dry mustard
1/2 tsp. prepared horseradish
A few drops of Tabasco sauce
Black pepper

Melt butter in medium saucepan, whisk in flour and dry mustard. Lower heat and cook, whisking 5 minutes. Whisk in beer, cook and whisk 8-10 more minutes, or until thick. Add all other ingredients and cook over very low heat 8-10 minutes, stirring with a wooden spoon. Serve over toasted bread or English muffins.

Q: What is a low fat welsh rarebit recipe?

A: Wholemail/grain bread, low fat cheese (any half fat hard cheese) soy sauce.
toast one side of bread, grate cheese and lightly cover untoasted side of bread and put under grill, sprinkle with lea and perrins

mmmmmmmmmmm!!!!

Q: I need a recipe for barabrith or welsh tea bread?

A: recipe 1

1 lb self-raising flour
1 lb mixed dried fruit
2 tablespoons warm marmalade
1 egg (beaten)
6 ounces brown sugar
1/2 pint warm strained tea
1 teaspoon mixed spice

Place the fruit and sugar in a mixing bowl, and soak overnight in the strained tea.
Sieve the flour and mixed spice, and warm the marmalade.
Add the flour, warm marmalade and egg to the soaked fruit.
Mix well, pour the mixture into a greased loaf tin.
Bake for 1 1/2 hours on 180c, 350f.
Cool on wire rack.
Serve sliced and buttered.

recipe 2

1/4 lb dried fruit
2 teaspoons salt
4 ounces candied peel
6 ounces lard
1 pint water
1 ounce fresh yeast
1/2 teaspoon mixed spice
1/2 lb demerara sugar
2 lbs plain flour
2 eggs

Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.
Soak the fruit and candied peel in the water with the spice.
Leave to steep in a warm place and use the warm spicy, strained water to mix the dough.
Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough.
Knead well, leave to rise and knock back; blend in the drained fruit and knead again.
Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes.

recipe 3

Pice Bach (Welsh Cakes) Welsh

1 lb plain flour
6 ounces caster sugar
1 teaspoon baking powder
4 ounces currants
1 teaspoon mixed spice
2 eggs
4 ounces margarine
milk
4 ounces lard

SIft the flour, baking powder, and mixed spice; rub in the margerine and lard; add the sugar, currants and beaten egg.
Mix in Milk to make a stiff dough and roll out 1/4″ thick.
Cut into 2″ rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side

recipe 4

8-9 cups all-purpose flour
2 (5/8 ounce) fresh yeast cakes
24 tablespoons butter, cut into pieces (3/4 lb)
1 1/2 cups dried currants, soaked in hot water for 15 minutes and drained
1 1/2 cups seedless white raisins, soaked in hot water for 15 minutes and drained
3/4 cup dark raisins, soaked in warm water for 15 minutes and drained
1/2 cup chopped mixed candied fruit peel
1/4 teaspoon grated nutmeg or ground allspice
1/2 teaspoon salt
1 cup brown sugar
1/2 cup lukewarm milk
2 eggs, well beaten
2 teaspoons dark molasses, mixed with
1 1/2 cups tepid water

Put 8 cups of the flour in a mixing bowl and let it stand in a warm place for a short while. Rub the butter into the flour until the mixture resembles meal, add the currants, raisins candied fruit peel, nutmeg or allspice, salt and all of the brown sugar but 1 teaspoon of the brown sugar. Mix thoroughly.
In a smaller bowl cream the fresh yeast with the 1 teaspoons of brown sugar and blend the yeast mixture with the milk.
Make a well in the center of the dry ingredients, pour the yeast mixture into it and sprinkle a little additional flour over the yeast mixture. Cover the dough and let it stand in a warm place for a few minutes, until it is just beginning to rise. Pour the beaten eggs into the bowl and proceed to knead gradually adding the 1 1/2 cups tepid water mixed with the molasses. This should be a soft dough. Knead about 10 minutes.
Cover the bowl with a cloth and let the dough rise in a warm place for 1 1/2 hours, or until it has doubled in bulk. Then turn the dough out onto a well floured board, divide it in half and put it into two well buttered 8 1/2 by 4 1/2 inch loaf pans. Let the loaves rise in a warm place for about 30 minutes, or until they have nearly risen to the rims of the pans.
Bake the loaves in a preheated 350°F oven for 1 to 1 1/2 hours, so that the tops are browned and loaves sound hollow when rapped.

Q: could somebody please tell me the origanal recipe or any recipe for welsh rabbitt [cheese on toast]?

A: Try the following

Welsh rarebit
75ml/2½fl oz milk
325g/11½oz strong cheddar
30g/1¼oz plain flour
1 egg yolk
1 whole egg
½ tsp mustard powder, or to taste
25g/1oz fresh white breadcrumbs
dash of Worcestershire sauce
dash of Tabasco sauce
salt and freshly ground black pepper
2 slices thick white bread, toasted
tomato chutney, to serve
Variation
handful of spinach
1 tomato, sliced

Method
1. Place the milk on the stove to warm through. Do not boil.
2. Grate the cheese, add to the pan with the milk and gently dissolve.
3. Add the flour and cook for a minute. Remove from the heat and cool.
4. Add the egg and yolk, mustard, breadcrumbs and a dash of Worcestershire and Tabasco sauce. Season and allow to cool.
5. Grill the bread on both sides and place into a dish. Top with the rarebit mixture and place under the grill to brown.
6. After a couple of minutes, add the spinach and sliced tomatoes. Put back under the grill.
7. Remove and serve with the chutney.

or Welsh Rabbit (Rarebit) with Sage and Onions
1 level dessertspoon chopped fresh sage
1 rounded dessertspoon grated onion
8 oz (225 g) mature Cheddar, grated
1 rounded teaspoon mustard powder
4 tablespoons brown ale
1 large egg, beaten
4 large, thick slices from a good-quality white sandwich loaf
1 teaspoon Worcestershire sauce
a pinch cayenne pepper
Pre-heat the grill to its highest setting.
You will also need a grill pan or baking tray lined with foil.

Begin by mixing all the ingredients together, apart from the bread and cayenne pepper. Now place the bread under the grill and toast it on both sides till crisp and golden, then remove it to a toast rack for 3 minutes to get really crisp. After that, divide the cheese mixture into 4, spread it over the toast – right to the edges so they don’t get burnt – then sprinkle each one with a light dusting of cayenne pepper. Then back they go under the grill, 3 inches (7.5 cm) from the heat, until the cheese is golden brown and bubbling, which will take 4-5 minutes. Serve it just as it is or with some salad leaves and a sharp vinaigrette dressing.

or Welsh rarebit
85g/3oz Wensleydale cheese, chopped
1 tsp Dijon mustard
2 free-range egg yolks
50ml/2fl oz double cream
salt and freshly ground black pepper
2 slices ciabatta, toasted

Method
1. Preheat the grill to its highest setting.
2. In a large bowl, mix together the cheese, mustard, egg yolks and cream, then season, to taste, with salt and freshly ground black pepper.
3. Place the toasted ciabatta in an ovenproof dish and pour the egg mixture over. Place under the grill and cook for five minutes, until golden and cooked through

or Welsh rarebit
25g/1oz butter
25g/1oz flour
150ml/5fl oz milk
175g/6oz cheddar cheese, grated
150ml/5fl oz brown ale
1 tsp English mustard
2 tsp Worcestershire sauce
salt and pepper
2 egg yolks
4 slices of toast

Method
1. Make a roux with the butter and flour, and leave to cool.
2. Bring the milk to the boil, then whisk it into the roux. Bring to the boil once again, whisking to ensure that it does not burn and also that the sauce is free of lumps.
3. Add the cheese, beat in and remove from the heat.
4. Reduce the ale, English mustard and Worcestershire sauce. When thick, add this mixture to the cheese sauce. Season well with salt and pepper and beat in the egg yolks.
5. Spoon on to the slices of toast and grill until bubbling. Serve with extra Worcestershire sauce handed separately.

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