Celebrate National Welsh Rarebit Day with us (3rd September). This dish dates back to the 18th Century and is a kind of ‘posh cheese on toast’ with a twist.
Scroll down to view the recipe and watch this video of Rebecca show you how to make this famous Welsh dish. Simple and so satisfying!
- 50g / 2oz flour
- 50g / 2oz butter
- 250ml / 9oz strong beer, warmed
- 250g / 9oz strong cheddar, grated
- 2 tsp English mustard
- 2 tbsp Worcestershire sauce
- Black pepper
- 4 large slices granary bread
- In a small saucepan melt the butter and make a roux with the flour.
- Cook for a couple of minutes, stirring to prevent the roux from burning.
- Stir in the warm beer by degrees, until you have a thick but smooth sauce.
- Add the grated cheese, mustard and Worcestershire sauce and stir until melted. You should now have a thick paste. Season well with black pepper.
- Lightly toast and butter the bread, then pile up the cheesy mixture on each slice.
- Cook under a hot grill for a few minutes, until browned and bubbling.