Welsh stout rarebit
This is a Welsh classic, perfect for lunch anyday of the week. For a twist, try using cider instead of stout.
Ingredients
- 25g/1oz butter
- 1 tsp plain flour
- 1 tsp mustard powder
- 100ml/3½fl oz stout
- 1 tsp Worcestershire sauce
- 250g/9oz cheddar cheese, grated
- 3 large egg yolks, beaten
- 6 slices granary bread
Method
Preheat the grill to a medium heat.
Melt the butter in a saucepan and whisk in the flour and mustard powder. Cook for a minute or two, then gradually add the stout and the Worcestershire sauce, stirring constantly until smooth. Bring to the boil and immediately reduce the heat.
Add the cheese and stir until it has melted. Remove from the heat and leave to cool a little. Add the egg yolks and mix well.
Toast the bread, then arrange on a wire rack or baking tray. Spoon the sauce onto the toasted bread, spreading it out almost to the edges. Grill until browned and slightly puffed up. Serve immediately.
Recipe Tips
Raw onion – I haven’t put any in this recipe, but I always put finely chopped raw onion in rarebit as my mum always did. It gives a bit of a crunch and tang – similar to eating it with pickled onions.
