This classic Welsh recipe makes a wonderfully warming winter snack. Especially, if made using our Colley’s Dog ale along with our Death or Glory Mustard, it is a true winner.

INGREDIENTS (serves 2-4)

25g salted butter
25g plain flour
1⁄2 teaspoon Death or Glory Mustard  or similar wholegrain mustard
150ml Colley’s Dog real ale or similar
150g good quality mature Cheddar
Splash of Worcester sauce (optional)
2 egg yolks
salt and freshly ground black pepper

INSTRUCTIONS

Place into a saucepan, the ale, butter and cheese and heat gently until the cheese has melted and the mixture is smooth. Next add the flour and continue to heat the sauce for a further 5 minutes.

Add the mustard, the Worcester Sauce and season to taste before allowing the sauce to cool for a 5 minutes. Once cooled, gently mix in the egg yolks a little a time as we don’t want them to separate. Meanwhile, toast the bread on one side, then turn over and divide the sauce over each untoasted side of bread.

Place the slices under a hot grill until the bubbling and golden.