Q: On a recent visit to the Philadelphia area, I encountered the absolute best Welsh rarebit at a local British pub. The Whip Tavern serves a rarebit that combines good English cheddar and Stilton cheeses with Smithwick’s Irish Ale, spiced with a bit of British mustard. Served with crostini. Stunning. Can you get us the recipe for this great comfort food, please?

A: The Whip Tavern was happy to share its recipe for this rich, cheesy dish, browned under a broiler and served alongside plenty of crostini for dipping.

THE WHIP TAVERN’S WELSH RAREBIT

Makes 4 to 6 servings.Note: Adapted from the Whip Tavern in Coatesville, Pa. The Whip Tavern uses Smithwick’s Irish Red Ale in this recipe.2 TBS butter3 TBS flour 1/2 C ale2 C heavy cream2 TBS Worcestershire sauce1 TBS dry mustard2 oz shredded yellow cheddar cheese3 oz Stilton cheese1 (8-oz) baguette, thinly sliced on the bias and toasted

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook until the flour is completely incorporated to form a thick, pale roux. Remove from heat and set aside.

In a 2-quart pot, bring the ale to a simmer. Whisk in the roux a little at a time until the mixture is the consistency of peanut butter; you may not use all of the roux. Whisk in the heavy cream, Worcestershire and dry mustard. Bring to a simmer again and fold in the cheddar and Stilton cheeses and continue cooking until the mixture is smooth. Remove from heat.

Transfer the mixture to a shallow oven-proof dish or ramekins and place under the broiler until the top is lightly browned. Serve immediately with the toasted baguette slices.

Nutrition information for each of 6 servings: 542 calories; 12 g protein; 29 g carbohydrates; 1 g fiber; 42 g fat; 26 g saturated fat; 140 mg cholesterol; 2 g sugar; 539 mg sodium.