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Cheddar & Thyme Scones
- 30 min
- 8 servs
Welsh Rarebit
There’s nothing tastier and more comforting than cheese on toast. It can be enjoyed at any time of the day – breakfast, brunch, mid-afternoon snack or a light supper. A legend featured in Betty Crocker’s Cookbook claims that Welsh peasants were not allowed to eat rabbits caught in hunts on the estates of the nobility, so they used melted cheese as a substitute and named the dish “rarebit” instead. So with Wales taking on Ireland in the Six Nations, we felt it was the perfect recipe to enjoy this weekend…
Step by Step
(tick the boxes as you go)
- 1 Mix the mustard powder with a little stout in the bottom of a small pan to make a paste
- 2 Stir in the rest of the stout and add the butter and about 1 tsp Worcestershire sauce – you can always add more later if you like
- 3 Heat gently until the butter has melted
- 4 Tip in the cheese and stir to melt, but do not let the mixture boil
- 5 Once smooth, taste for seasoning, then take off the heat and allow to cool until just slightly warm, being careful it doesn't solidify
- 6 Pre-heat the grill to medium-high, and toast the bread on both sides
- 7 Beat the yolks into the warm cheese until smooth
- 8 Spoon on to the toast and cook/grill until bubbling and golden
- 9 Serve immediately
Nutritional facts
(Per serving)
Ingredients
- 1 tsp English mustard powder
- 2 tbsp English,Welsh or Irish stout
- 15g butter
- Worcestershire sauce, to taste
- 80g mature Irish cheddar cheese, grated
- 1 egg yolk
- 2 slices sourdough bread
You’ll need
- Non-stick saucepan
- Cheese grater
