Grate the Cheddar cheese. Warm the Southwold pale ale.
- 1 Melt the butter in a small sauce pan and add the flour, cooking over a medium heat for a couple of minutes to make a roux.
- 2 Stir in the warm beer a little at a time until the sauce is thick and smooth. Add the cheddar, mustard and Worcestershire sauce.
- 3 Lightly toast the crumpets, then spoon the rarebit generously over each. Toast under the grill until golden and bubbling. Season with pepper to taste.