Dominic Chapman’s Bubbling rarebit soldiers will get the kids whisking and blending!
Pour the Guinness (or non-alcoholic beer) into a small pan and heat until warm. To cook off the majority of the alcohol in the Guinness, bring to the boil for 2-3 minutes and allow to cool slightly before continuing.
While the beer is coming up to temperature, melt the butter in a separate pot and stir in the flour. Continue to cook out for 1-2 minutes.
Slowly add the beer to the flour/butter mix, whisking gently and taking care not to overwork – the kids can help with the whisking.
Warm and soften the grated cheese separately in the microwave and add to the thickened beer mixture, stir gently to combine then remove from the heat.
Stir in the Worcestershire sauce, mustards, egg yolks and salt and pepper. Pour into a blender and pulse a few times until emulsified and smooth - by all means let the children take charge of the blending, just make sure the lid is fixed on to avoid a minor explosion.
Transfer to a container and store in the fridge.
Toast the sourdough under the grill on one side. Remove from the grill, turn over, and spread the cheese mixture across the un-toasted side.
Cook under the grill until the cheese is golden brown and bubbling.
Remove, cut into soldiers and serve immediately with some fresh cherry tomatoes.
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