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In a small pan, gently heat the butter, mustard and ale, stirring until melted and combined. Meanwhile, in a small bowl, mix the grated cheese and cornflour until the cheese is coated. Preheat grill to medium
Add the cheese mixture to the pan and cook, stirring, until the cheese fully melts, the mixture is just starting to bubble and has thickened, about 3-4min. Remove from heat.
Toast the giant crumpets until just starting to crisp on both sides and place hole-side up on a small baking tray. Stir a few drops (or to taste) of Worcestershire sauce, the egg yolk and some freshly ground black pepper into the cheese mixture. Spoon on to the crumpets.
Grill for about 2min, or until bubbling and golden. Serve.