Prep 10 mins
Cook 10 mins
A favourite of my childhood.
- 2 ounces flour
- 2 ounces butter
- 9 ounces beer (a strong ale)
- 9 ounces cheddar cheese (sharp)
- 2 teaspoons English mustard
- 2 tablespoons Worcestershire sauce
- black pepper
- 4 slices bread (granary style)
- In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning.
- Stir in the warm beer by degrees, until you have a thick but smooth sauce.
- Add the grated cheese and stir until melted. You should now have a thick paste.
- Mix in the mustard and Worcestershire sauce and season well with black pepper.
- Lightly toast and butter the bread, then pile up the cheesy mixture on each slice.
- Cook under the broiler for a few minutes, until browned and bubbling.
I'm not going to give this a star rating at this time as I think the results I got were due the fact that I couldn't get a good British cheddar nor probably the right beer in our small town. The recipe was well written and easy to follow and the consistency of it came out like the Welsh Rarebit I've been served in restaurants, it just didn't taste right, I'm sure due to my beer, mostly. Thanks for posting GardenGirl and I will try again when I can get to a proper beer. Made for Spring 2010 PAC.