Welsh Rarebit

4 fl oz milk
2 oz plain flour
400g grated Farmhouse Cheddar
6 oz fresh white breadcrumbs
120ml Ale, Guinness or Cider
1 tbsp Worcestershire sauce
1 heaped tsp dry English mustard power
1 whole egg
1 egg yolk
freshly ground black pepper

Heat the milk, add the flour and bring to the boil and allow to slightly thicken. Over a low heat add grated cheese. Stir until melted, then add breadcrumbs, mustard powder, Worcestershire Sauce and beer. Cook until the mixture starts to leave the side of the saucepan. Take the pan off the heat and allow to cool. Put in food processor and add the eggs and mix for about 1 minute. Add pepper to taste. Allow the mixture to cool and store in refrigerator for up to five days. Slice and put on toasted foccacia and place under hot grill until browned and golden.