Welsh rarebit is really just a fancy way to say, cheese on toast. However, this cheese on toast is the kind you dream of , using sharp nippy cheddar with piquant and savoury flavours like mustard, cayenne and Worcestershire sauce. There are many ways to make this recipe, here in this version I forgo the béchamel sauce for a simpler more rustic version.   This is a delicious late night snack or delightful breakfast on a chilly day.

INGREDIENTS

170g old cheddar

1 tbsp flour

2 tbsp butter

1 tbsp Worcestershire sauce

2 tsp Dijon mustard

1/4-1/2 tsp cayenne (depends how hot you like it)

3 tbsp stout beer (or cream)

4, 1″ thick slices of sourdough bread

COOKING INSTRUCTIONS

Preheat broiler to low

1. Add the old cheddar to a mixing bowl along with the flour and mix together.  Stir in the butter, Worcestershire, Dijon, cayenne and beer (or cream) and mash everything together with a fork. 

2. Toast the bread in a toaster until golden brown.

3. Place the toasted bread on parchment lined baking sheet and spread a generous amount of cheese mixture on  each slice of bread. Place under the broiler for  3-5 min until bubbly and brown.

Variations

Buck Rarebit – Add a fried or poached egg on top of the broiled cheese

Granny Smith – Place 4-5 thin slices of Granny Smith apples on the bread before adding the cheese mixture. Broil

Red Pepper jelly – Spread a layer of red pepper jelly on the bread before adding the cheese mixture.  Broil

MORE RECIPES