Topic: Welsh Rarebit

[GillE]

700g (1 1/2 lb) grated mature Cheddar
150ml (5 fl oz) milk
25g (1 oz) plain flour
50g (2 oz) breadcrumbs
1 tablespoon English mustard powder
Dash of Worcestershire sauce
Salt and pepper
2 eggs
2 egg yolks

Put the cheese in a pan with the milk.  Slowly melt them together but do not allow to boil or the cheese will separate.  When the mixture is smooth, add the flour, breadcrumbs and mustard and cook over a low heat, stirring, until the mixture forms a ball which leaves the sides of the pan and begins to form a ball shape.  Add the Worcestershire sauce, salt and pepper and leave to cool.

When cool, put the mixture in a food processor and beat it, slowly adding the eggs and yolks.  If you don't have a food processor you can do this by hand with a wooden spoon.  Chill for a few hours before using.  It freezes very successfully, so it is a good idea to separate it into portions and put it in the freezer.

This recipe is basically the same as the recipe in Gary Rhodes' Rhodes Around Britain.

[Simon]

I had no idea that was how to make Welsh Rarebit!

[Clive]

It's absolutely delicious!  I've used a variation of that recipe for many years!   Mrs Clive is not a fan of mustard or Worcester sauce but I always sprinkle a sparse dash over mine.   

[daveeb]

Yummy.    Could i suggest a "Welsh Rarebit" topic section in the forum.

[Clive]

 

[Rik]

It's absolutely delicious!  I've used a variation of that recipe for many years!   Mrs Clive is not a fan of mustard or Worcester sauce but I always sprinkle a sparse dash over mine.   

It makes all the difference, doesn't it.

[Clive]

Too much of it gives me serious heartburn.   

[Rik]

I'm never allowed too much.

[Clive]