Welsh Rarebit

Ingredients

• 14 thick slices of good bread (sourdough or granary)
• 2250g (9 oz) strong cheddar cheese, grated
• 32 tbsp unsalted butter
• 42 tbsp plain flour
• 5150ml (⅔ cup) ale or stout (or milk for a non-alcoholic version)
• 61 tsp English mustard powder (or 2 tsp Dijon)
• 71–2 tsp Worcestershire sauce
• 8Pinch of cayenne or smoked paprika
• 91 egg yolk (optional, for richness)
• 10Salt and pepper

Instructions

1. 1Toast the bread lightly on both sides under the grill or in a toaster.
2. 2Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute to make a roux.
3. 3Gradually whisk in the ale until smooth. Add mustard powder, Worcestershire sauce, cayenne, and season. Cook gently until thickened (2–3 minutes).
4. 4Remove from heat and stir in the grated cheese until melted. Add the egg yolk if using and mix well. The mixture should be thick and spreadable.
5. 5Spread generously over the toasted bread, covering the edges.
6. 6Place under a hot grill for 3–5 minutes until golden, bubbling, and slightly browned.
7. 7Serve immediately with a green salad or pickles.
8. 8Tip: Use a strong, mature cheddar for the best flavour.