Welsh Rarebit on Toast

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Serves 4 · Ready in 30 min

Mike makes Welsh Rarebit on Toast, a proper cheesy pub classic with a rich Guinness cheese sauce that bubbles and blisters under the grill. Start by warming milk and Guinness, build a smooth roux, then melt in two bold cheddars with Dijon and Worcestershire for that signature savoury punch. Spread thickly over toasted tin loaf and grill until golden, bubbling and irresistible, then season with black pepper and serve immediately.

Recipe

Serves 4 · Total 30m

Ingredients

• 400ml whole milk
• 115ml guinness
• 60g Westcombe cheddar, grated
• 60g Montgomery cheddar, grated
• 1 tsp Dijon mustard
• 2 tbsp Worcestershire sauce
• 100g plain flour
• 50g butter
• 30ml pasteurised egg yolk
• 4 slices white tin loaf bread, 2 cm thick
• Sea salt and freshly ground black pepper, to taste

Method

1. Place the milk and guinness in a small saucepan over low heat and bring to a gentle simmer. In another saucepan, melt the butter over medium heat, then add the flour and stir constantly for 2–3 minutes to form a roux. Gradually whisk in the warm milk and guinness mixture, stirring until smooth and thick enough to coat the back of a spoon.
2. Reduce the heat to low and add the Westcombe and Montgomery cheddar, stirring until melted and smooth. Mix in the hot apple mustard, Worcestershire sauce and a generous grind of black pepper. Remove from the heat and allow to cool slightly before whisking in the egg yolk.
3. Lightly toast the bread slices on both sides until golden. Spread each with a generous layer of the rarebit mixture, then place under a hot grill for 2–3 minutes until bubbling, golden and beginning to blister.
4. Season with a little sea salt and black pepper, and serve immediately with extra grated cheddar on top if desired.