Welsh Rabbit – metric

WR - straightServes 4

  • 50g unsalted butter
  • 50g plain flour
  • 150ml full-fat milk, warmed
  • 150ml ale/beer/stout, warmed, or more milk, if preferred
  • 150g mature English Cheddar cheese, grated
  • 1 tsp English mustard
  • 1 tbsp of Worcestershire Sauce
  • Freshly ground black pepper
  • 4 thick slices of ‘country’ bread

Over a low heat, melt the butter in a saucepan, then add the flour.  Cook for a few minutes to make a thick roux, stirring all the time.  You don’t want it catching.

Then add the warmed milk and ale – slowly.  Keep stirring until your sauce is thick and smooth.

Turn off the heat.  Add the grated Cheddar and stir until it has melted into the warm sauce.  Next add your solace of Worcestershire sauce and a dollop of English mustard.  Stir.  A few twists of freshly ground black pepper and you’re done.  Leave to cool until it reaches a spreadable consistency.

Lightly toast four thick slices of bread and place on a baking tray.  Spread the Welsh Rabbit on each of the slices, right up to the edges.  Pop under a hot grill (top runners of the Aga Roasting Oven) until bubbling and beginning to spot with brown.

Eat.