Welsh Rarebit

So much more than cheese on toast, this rich and powerful extra mature cheddar and Cider Welsh Rarebit is the ultimate comfort food.

Serves
6
Course
Snack
Prep. Time
5 Mins
Cook Time
15 Mins
  • Ingredients
  • Method

Ingredients

Method

1

Heat the oven to 200°C/GasMark 6. Cut the ends off the white loaf and then divide the loaf into 6 slices. The thickness of the slices is one of the factors that makes this rarebit so perfect, with a crunchy exterior that gives way to a brilliantly soft, white interior.

2

Using a pastry brush, lightly brush the very soft butter (or the melted dripping) on both sides of the bread. Put the slices on a baking sheet and bake for 8 minutes, turning them over half way through. Both sides should be very lightly golden. Leave on a wire rack to cool.

3

Put the cider, cream, vinegar, Worcestershire sauce and paprika in a non-stick saucepan, place over a medium heat and cook, stirring regularly, until the mixture has reduced to the consistency of double cream. It should be a deep shade of brown.

4

Lower the heat and add the cheese. Stir until the cheese has melted, then whisk the sauce until very smooth and glossy. Leave to cool and thicken to a paste consistency.

5

Spread the mixture edge to edge on the toasted bread. Return them to the oven for 4 minutes, then place under a hot grill until evenly browned. Enjoy with a generous helping of dressed salad leaves.

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