Hearty Welsh rarebit
Cheese on toast, but better! Eat straight away for an oozy, savoury snack.
Ingredients
- 30g/1oz unsalted butter
- 20²µ/¾´Ç³ú plain flour
- 75ml/2½fl oz stout
- 225g/8oz strong Cheddar, grated
- 1½ tsp English mustard powder
- 2 tsp Worcestershire sauce
- 4 thick slices sourdough or other bread
- salt and freshly ground black pepper
Method
Preheat the grill to high.
Melt the butter in a small pan over a medium heat. Add the flour and stir together, cooking for 1 minute.
Whisk in the stout until there are no lumps. Add the cheese, a little at a time, stirring until it has melted into the sauce. Add the mustard powder and Worcestershire sauce and season to taste.
Toast the bread and place on a baking tray. Top each slice of toast with a thick layer of the cheese mixture, ensuring it goes right to the edges. Place under the grill and cook until bubbling and golden.
