Welsh Rarebit

Welsh Rarebit, a savory delight rooted in Welsh culinary tradition, boasts a rich history dating back to the 18th century. Originally known as "caws pobi" (toasted cheese), this iconic dish evolved from humble beginnings to become a British culinary classic. Comprising a luscious cheese sauce spread atop toasted bread and often seasoned with mustard and ale, Welsh Rarebit embodies simplicity yet sophistication. Its enduring popularity speaks to its status as a timeless comfort food cherished across generations.

Ingredients

• 175ml light beer
• 25g unsalted butter
• 25g plain flour
• 100g cheddar
• ½ tsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• Sea salt and cracked black pepper
• 1 egg yolk
• 1 thick slice walnut bread

Method

1. Warm the beer.
2. Melt the butter, add the flour and cook to a sandy roux.
3. Carefully add the beer a little at a time until you achieve a smooth thick sauce.
4. Add the cheddar, mustard and Worcestershire sauce.
5. Season with salt and pepper.
6. Place in a bowl with a cartouche on the top and allow to cool.
7. When completely cool mix though an egg yolk, replace the cartouche and place into the fridge until ready to use.
8. To finish the dish, lightly toast the walnut bread, spread plenty of the cheese mixture on to the slice.
9. Cook under a hot grill for a few minutes until browned and bubbling.