Welsh Rarebit (with optional leek layer) – Caws Pobi
A rich and indulgent cheesy treat
Serves 2 as a light lunch or 1 as a greedy dinner; preparation 5 minutes, cooking time 20 minutes
- 1tsp wholegrain mustard
- 3tbsp ale
- 20g butter
- 185g Cheddar cheese (welsh if you can!)
- 1 egg yolk
- 1tsp cornflour
- 2 chunky slices of bread
- 1 large leek (optional)
- Cheese grater
- Saucepan (or 2 if your adding the leek layer) and spoon
- Chopping board and knife (if adding the leek layer)
- Baking sheet
Grate the cheddar cheese. Put the mustard, ale and butter in a pan and heat until the butter has all melted. Start to slowly add the cheese, stirring the mix plenty until it is all melted into the mix. Turn off the heat and allow to cool for 10 minutes.
Beat the egg yolk and the cornflour into the cheese mixture and stir well until fully combined and slightly thickened.
Lay the slices of bread on the baking tray and pour the cheese mix evenly on top of the two slices. Spread the mix over the top of the bread so that it’s completely covered (don’t worry if a little goes over the sides) and then pop the baking tray under the grill.
Grill until the cheesy top has gone all bubbly and is slightly brown and then serve.
Optional leek layer:
I like to add a layer of leeks between my bread and cheese. If you also want to do this, when the cheese mixture is cooling before you add the egg, thinly slice a leek and gently soften it in a saucepan. Spread the soft leeks over the bread slices before you pour the cheese mix on top.