Beer cheese dipping bowl
If you love Welsh rarebit, try this dipping bowl at your your next party - the gooey beer cheese sauce is easy to make and tastes incredible
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 23g
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- 1 Co-op sourdough bloomer
- 2 tbsp Co-op unsalted butter
- 2 tbsp Co-op plain flour
- 1 tbsp Dijon mustard
- 2 large garlic cloves,
- 1 crushed, 1 whole
- 300ml Co-op British semi-skimmed milk
- 250ml Co-op golden ale
- 300g Co-op Irresistible Somerset extra mature Cheddar, grated
- ½ tbsp Co-op olive oil
- 3 rosemary sprigs, roughly broken
- Cut a lid about 3cm thick off the top of the bread
- Scoop out the middle — from inside the lid too — then tear into large chunks and set aside
- Preheat the oven to 200°C/fan 180°C/Gas 6.
- Melt the butter in a medium pan and stir in the flour to make a paste
- Cook for 2 mins, stirring. Add the mustard and crushed garlic, then cook for 1 minute
- Whisk in the milk and ale, then simmer, whisking constantly, for 5-6 mins, until thickened
- Season, then stir in the cheese until melted
- Remove from the heat
- Halve the remaining garlic clove and rub the torn bread with the cut side, then toss it with the oil and rosemary
- Put the bread bowl on a baking tray, surrounded by the torn pieces
- Pour the cheese sauce into the bowl and bake for 15-20 mins, until golden
- If the torn bread starts to overcook, cover with foil
- Serve the bowl with the bread for dipping