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. Take off the heat and cool for about 15 minutes until thick enough to sit on toast but still spreadable.
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
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