Welsh rarebit
Toast topped with a bubbling cheddar, beer and mustard mixture.
Active time20 min
Cooking10 min
Total40 minResting : 15 min
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Ingredients
- ¼ tsp ground cayenne pepper
- 15 g unsalted butter
- 300 g grated mature cheddar
- 150 ml stout beer
- 2 tsp plain wheat flour
- 1 tsp English mustard powder
- 1 tbsp Worcestershire sauce
- 4 thick slices of white sandwich bread
Preparation
Melt butter in a saucepan. Stir in flour and cook for 2 minutes. Add mustard, cayenne and Worcestershire. Pour in beer and simmer, stirring, for another 2 minutes. Reduce heat and add cheddar in small handfuls until fully melted.
¼ tsp ground cayenne pepper15 g unsalted butter300 g grated mature cheddar150 ml stout beer2 tsp plain wheat flour1 tsp English mustard powder1 tbsp Worcestershire sauce- saucepan
- whisk
- spoon
Take off the heat and cool for about 15 minutes until thick enough to sit on toast but still spreadable.
- saucepan
- spoon
Heat the oven grill. Put bread on a tray and toast both sides, watching carefully. Spread with the cheese mixture. Grill until bubbling and golden. Remove the tray with oven gloves and serve immediately.
4 thick slices of white sandwich bread- oven
- baking tray
- spatula
- oven gloves
Allergens
- Fish
- Gluten
- Milk
- Mustard
Composition to check for: Celery, Crustaceans, Eggs, Lupin, Molluscs, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration