Prep 20 mins
Cook 10 mins
A great tasting cheese dish, wonderful for snacks, can be made ahead or even frozen, great also as a sauce over Cauliflower or combined vegetables
- 6 -7 ounces cheddar cheese or 6 -7 ounces strong cheese
- 1⁄2 cup milk
- 1 teaspoon mustard powder
- 1 tablespoon cornflour, -heaped
- 1 egg
- 8 -10 slices bread
- Grate cheese.
- Beat the egg.
- put milk and mustard in a small saucepan heat slowly stirring all the time.
- Mix the cornflour together with a small amount of extra milk and add to the hot, not boiling saucepan and stir.
- Add grated cheese continue stirring on low heat until it boils and thickens.
- Add beaten egg slowly while stirring.
- Allow to cool.
- For Welsh Rarebit, toast bread on one side, and spread liberal amount of the welsh rarebit in the untoasted side.
- Grill and serve immediately.
- Or over vegetables, pour the hot sauce over the vegetables and serve immediately.
So years and years ago my grandmother used to cook me what I fondly called 'spew'. It never had another name that I knew of. The last time I had this I was approx 14, and I am now 45 and have still been looking for the recipe. My friend advised me on what she thought it was called, 'welsh rarebit' and I started looking at recipes. I have tried 4 so far and all wrong, until now. I cooked this one tonight for dinner and I am ecstatic! This was EXACTLY the very same recipe and taste that I grew up with and now I can finally teach it to my 25 year old. I missed feeding it to her by about 23 years but better late than never. Thank you thank you thank you!
I made this for one today Joy, moi! I used 2 slices of toast as it was my brekkie and lunch, a brunch. It was difficult to cut back on 1 egg, so I made the full amount of rarebit mixture and have the rest in the fridge. I am always amazed at the different rarebit recipes we have in the UK, and I had never made one with egg before, and I LOVED it this way thanks! I grilled it until the rarebit brown bits appeared on top, just like my mum used to do and enjoyed this with fresh salad and tomatoes. Made for Aussie/NZ recipe swap, thanks for sharing a British Classic Joy! FT:-) PS. I used some very mature Farmhouse Cheddar for a tangy flavour, Mmmmm!
The sauce was very easy to prepare and was quite tasty. I wasn't sure how long to leave the rarebit under the broiler and unfortunately burned the first batch. I started over and it was ready in about 3 minutes. I am looking forward to trying the sauce on vegetables, as the recipe poster has suggested as an another option. I think it would be great over broccoli.