Caws pori (Welsh rarebit)

Today, the 24th January 2011, is National Welsh Rarebit Day, so here is a recipe. Tomorrow I shall be making this for my daughter's breakfast - yes, I know, a day late, but when I thought about it yesterday afternoon, there were no shops open for me to buy the beer!

Caws pori (Welsh rarebit)

Servings:	Serves 4
Calories per serving:	348
Ready in:	25 minutes
Prep. time:	10 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	17th January 2013

Best recipe review Never knew there was such a thing! 4/5 (as Welsh Rarebit Day!) Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 225g strong Welsh cheese, such as Black bomber cheese, grated
• 1 tablespoon butter
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• 2 teaspoons flour
• A pinch of white pepper
• 60ml beer
• 4 large slices of bread

Method

1. In a saucepan, mix the first 6 ingredients.
2. Stir in the beer, but do not make it too wet.
3. Place the pan on a gentle heat, stirring until the cheese has melted and has become a thickish paste.
4. Swivel the mixture around the pan, remove from heat and allow to cool a little.
5. Meanwhile, toast the bread on one side only.
6. Spread the mixture over the untoasted side and brown under a hot grill.

Serving suggestions

Serve either as a breakfast dish, a snack or as a light lunch with a side salad.

Variations

Cheddar cheese is often suggested in recipe books as being the best for this dish, so do use it if you are unable to find a suitable hard Welsh cheese. Also you can substitute milk for the beer.

Chef's notes

Do not use Caerphilly (yummy though it is) as it is too crumbly and in any case most Caerphilly is now made in Somerset! Do not use lager - you need bitter really. If you can find a Welsh one, then so much the better.

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