Traditional Welsh Rarebit

Method

1. In a saucepan, melt the butter over a medium heat. 
2. Once butter is melted, gradually stir in the flour to form a smooth paste (roux). Cook for 2-3 minutes, stirring constantly. 
3. Slowly add the Butty Bach Ale, whisking continuously to prevent lumps forming. Cook until thickened.
4. Stir in the English mustard and Worcestershire sauce until fully combined.
5. Add the grated cheddar to the sauce and stir until melted. (If mixture seems a little thick, add a splash of ale or water) 
6. Pour in double cream and mix. Cook on a low heat for 2-3 minutes and add in the chilli jam. Season with salt and pepper.
7. Lightly toast the sourdough on both sides. 
8. Spread the mixture over the sourdough and place under the grill for 1-2 minutes (until it’s slightly browned on top)
9. Serve