Sweets after a meal was considered unmanly for the Victorians and the Edwardian, the proper way to end a meal was with a cheese course; a tradition I would love to return.

anyway


From The Complete nose to tail cookbook: A kind of British cooking. by Fergus Henderson

Knob of butter

1tb flour

1/4 tsp cayenne pepper

1ts English mustard powder

1 cup Guinness

a very long splash of Worcester sauce

one pound strong mature cheddar, grated.

4 pieces of toast; best use a proper dinner loaf.

melt the butter in a pan and add the flour. cook until it smells slightly nutty, but does not brown.

add the spices (I'd have added them with the four to let them toast a bit, recipe doesn't), then stir in the liquids. add the cheese gradually while stirring.

place in a bowl and let set.

to serve spread the mixture 1/2 inch think on each slice of toast and place under a broiler until gold and bubbly. serve with port.