Ingredients50g butter
50g self-raising or cake flour 250ml beer (at room temperature) 250g Strong Cheddar cheese, grated 2 tsp English mustard 2 Tbsp Worcester sauce freshly ground black pepper 4 slices toast, buttered 1 Tbsp freshly chopped parsley |
MethodOver a medium heat, melt the butter in saucepan and whisk in the flour. Cook for 1 min.
Whisk in the beer until a smooth, thick sauce is formed. Add the cheese & stir until fully melted. Stir in the mustard & Worcester sauce and season well with ground black pepper. Arrange the toast in a warm serving dish and pile the Welsh Rarebit on top. Grill for a few mins until golden brown and bubbling. Garnish with parsley & serve. |
Serving Suggestions
Spoon the Welsh Rarebit sauce over hot grilled tomatoes and serve with fresh hot bread and a salad.
Variation
Substitute the beer with creamy milk.