Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8oz grated, strong cheddar
- 1 tablespoon Welsh butter (salted butter)
- 2 teaspoons Worcestershire sauce
- 1 level teaspoon dry mustard
- 2 teaspoons flour
- 4 tablespoons Welsh beer (bitter/ale not lager)or milk
- dash of white pepper
- 4 slices bread toasted on 1 side only
Directions
Put the cheese, flour, mustard, Worcestershire sauce, butter and pepper into a saucepan. Mix well and then add the beer or milk to moisten. Be careful not to make it too wet as you'll never get it to stick to the bread. Stir the mixture over a low heat until it's melted. Once your mixture has the consistency of a thick paste, remove it from the heat and allow to cool slightly.
While the cheese mixture is cooling, take four slices of bread and toast them on one side only. Once done, divide the mixture between the four slices of toast. Pop this back under the grill to brown. Serve immediately.
This dish makes a great lunchtime snack, or for a more substantial meal, try serving it alongside a bowl of leek and potato soup.
Category:Welsh Recipes
Category:Snack Recipes
Category:British Recipes
Category:Lunch Recipes