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
Over 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.
Spoon the Welsh Rarebit sauce over hot grilled tomatoes and serve with fresh hot bread and a salad.
Substitute the beer with creamy milk.