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Monday, 8 February 2016

Making Delicious Welsh Rarebit

I had already left school when I was introduced to Welsh Rarebit the first time. I was hooked. This was something I simply had to know more about. Eventually I developed my own version of a flavourful Welsh Rarebit and this is what I share with you today. It must be one of the quickest meals to produce when you've no time on your hands.

You will need: Grated Cheddar Cheese, Black Pepper, Salt, Butter, Cake Flour, Mustard, Crushed Chilies, Worcestershire Sauce, Cream and Milk.

Melt 50 g butter in a saucepan.

Add 2 heaped tablespoons of cake flour to the butter, browning the flour.

Whisk the flour into the melted butter.

Remove from the heat. Add a teaspoonful of salt.

Add freshly ground black pepper to taste.

Add half a teaspoon of crushed chilies.

Add a tablespoonful of Worcestershire sauce.

Add a huge tablespoon of mustard. I use the mustard I told you about in a previous blog, but you can use any mustard of your choice, if you do not have this at hand.

Add 150 ml full cream.

Add about 1 1/2 cups milk.

Whisk everything together on the stove top.

The sauce will begin to thicken.

Add a cup of grated cheese.

Whisk until all of the cheese is melted into the sauce.

Serve on top of toast. I served mine on a home-baked sourdough bread, adding to the flavours by adding a flavourful bread as base. Rye bread will also be a brilliant choice for this dish.

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