- 50g/2oz butter
- 150g/5oz mushrooms, sliced
- 3 rashers smoked bacon, chopped
- 35g/1oz plain flour
- 190ml/6½fl oz milk
- freshly ground black pepper
- 150g/5oz Wensleydale cheese
- brown bread, to serve
- Melt the butter over a medium heat, before adding the mushrooms and bacon.
- When the mushrooms and bacon are cooked through, add the flour and stir in well. Keep stirring for a further couple of minutes to cook the flour.
- Remove from heat and pour in the milk and some freshly ground black pepper to taste.
- Preheat the grill to hot.
- Put the pan back onto the hob and stir continuously until boiling. Remove from heat and stir in three-quarters of the cheese.
- Divide the mixture into four ramekins, sprinkle over the remaining cheese and place under the hot grill until golden brown and bubbling. Serve with brown bread.