Welsh Rarebit

Ok so this isn’t a recipe for bread – in fact it’s barely a recipe at all; it’s basically a glorified cheese on toast… but still… Welsh rarebit is one of those comfort foods thats great for a Sunday night dinner.

Fresh out of the grill – the mixture soaks through the bread and browns on top

Being from Stoke, I find it hard to get past Staffordshire oatcakes as the best vehicle for melted cheese but, I have to admit, this comes a close second. When the mixture is made, it seems as though the resulting liquid will be far too runny to do anything other than leak all over the baking tray and make a mess. But once the bread absorbs the liquid and as soon as it is placed under the grill, it begins to develop a dark, bubbly crust. It also uses more of that dark ale from the previous post, and is a fantastic excuse for using some thick slices of the dark ale sourdough.

Essential ingredients – a good beer and a hot mustard

Welsh Rarebit – serves 2

  • 100g grated mature cheddar cheese
  • 3 tbsp milk
  • 25g butter
  • 1/4 tsp mustard powder
  • salt and pepper
  • 1tbsp of beer (optional)
  • 4 slices of sourdough bread
  1. Preheat grill to high.
  2. Combine the milk and cheese in a pan over a medium heat and stir until melted. Stir in the butter, and then the remaining ingredients. Remove from the heat.
  3. Place the four thick slices of sourdough onto a baking tray. Slowly pour over the cheese mixture, allowing it to soak into the bread. Don’t worry if some leaks out.
  4. Place under the grill for 4-5 minutes, until the top has browned.
  5. Serve immediately.

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