welsh rarebit

Welsh rarebit was our No 1 lunch choice. This was a "secret recipe", so when dad showed me how to make it in his retirement, I felt honoured that I'd finally been let in on the secret. In the teashop, we also served the welsh with a poached egg on top, which was known as a buck rarebit.

serves 4 as a snack

4 tbsp milk
4 medium eggs
Salt and freshly ground black pepper, to taste
250g grated mature cheddar
1 tsp english mustard
4 thick slices of white bread

Using a fork, mix the milk and eggs together, add some seasoning, then stir the mixture into the cheese. Once mixed, add the mustard and continue to stir.

Heat the grill on a medium setting. Place the bread on a baking sheet and toast it on both sides. Now completely cover one side with the mixture to a depth of at least 5mm. Grill the topped toast until the cheese is bubbling and golden brown.

Baker's tip The welsh rarebit mixture is best left overnight and used the following day. If you do this, ensure you give it a good stir before topping the toast. Add 1 tbsp Lea & Perrins Worcestershire Sauce to the cheese mixture to give the rarebit extra bite. You can add 2 tbsp chopped ham or bacon to the cheese mixture, or some thin slices of tomato, before cooking.

Recipes extracted from
The Baker's Daughter by Louise Johncox, published by Macmillan, at £20.
Photography by Ian Garlick


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