Welsh Rarebit

I’m a big fan on cheese-on-toast, with a dash of Worcestershire sauce, until it’s bubbling. Surprisingly, I’d never tried a Welsh rarebit, essentially pimped cheese-on-toast, and even more surprising, a savoury recipe from The Best of Mrs Beeton’s Afternoon Tea.

All of this bake was, well, not baked, but made on the hob/stove top In a big heavy bottomed saucepan.

Butter & flour are mixed together and heated gently, before adding milk (which made the mixture look like custard,) then beer or ale.

Finally, add all the cheese, ALL THE CHEESE, in batches until it’s melted together. Salt & pepper. At this point I popped the mixture into a jar to cool and for storage.

Later that day I cracked out the rarebit and made myself some toast. It bubbles and browns beautifully under the grill. Personally, I love the flavour and texture. It’s still cheesy but not dry or overwhelmingly so. The texture is soft and creamy - again, the moisture from the milk & beer really helps with the dry toast. Delicious! I can’t wait to dry the scotch rarebit too.

Welsh Rarebit

25g butter

1tbsp plain flour

2tbsp milk

3 tbsp beer or ale (I used

1tsp french mustard

few drops Worcestershire sauce

175g cheddar cheese, grated

salt & pepper

Melt the butter in a saucepan, stir in the flour and cook over a gentle heat for 2-3 minutes, stirring constantly. Do not let the flour colour. Stir in the milk and blend to a smooth, thick mixture, then stir in the beer or ale. Add the mustard and Worcestershire sauce.

Gradually add the cheese, stirring after each addition. Remove from the heat as soon as the mixture is smooth. Add salt and pepper to taste. Place in a covered container and chill when returned to room temperature.

To use the rarebit, spread the mixture on the buttered toast and place under a preheated hot grill for 2-3 minutes or until bubbling and lightly browned. Serve immediately.