RCI-SW.002.0122.001
Welsh Rarebit
There is no small amount of disagreement about what constitutes Welsh Rarebit. Many contend that it is just cheese on toast. At the other end of the spectrum are a variety of recipes in which the bread is steeped in beer or floated in soup.
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- 2 tablespoons
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- fl. oz. (60ml) porter (Guinness will do)2 unit
- fl. oz. (120ml) double cream4 unit
- (170g) grated Cheddar6 oz
- of toast4 slices
Method
1
Toast the bread slices until golden brown on both sides, then arrange them on a baking tray or serving plates.
2
Grate the cheddar cheese into a mixing bowl, breaking it into manageable pieces if using a block.
3
In a heavy-bottomed saucepan, whisk together the cornflour and mustard powder, then gradually add the milk while stirring to avoid lumps.
2 minutes
4
Heat the mixture over medium heat, stirring constantly until it thickens and reaches a gentle simmer.
3 minutes
5
Remove the saucepan from the heat and allow it to cool slightly, then beat in the egg until well incorporated.
6
Add the grated cheese to the mixture, stirring until completely melted and smooth.
2 minutes
7
Season the cheese mixture with salt and pepper to taste.
8
Spoon the cheese mixture generously over each slice of toasted bread, spreading it to the edges.
9
Place the bread under a preheated grill on a high setting until the topping is bubbling and golden brown, approximately 2â3 minutes.
3 minutes
10
Remove from the grill and serve immediately while hot and crispy.