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Stout Welsh Rarebit
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Stout Welsh Rarebit

Molten cheese toasted Welsh rarebit with stout and bacon.

Prep Time
15 mins
Cook Time
8 mins
Servings: 4
Course: Snacks

Ingredients

  • 25 butter gm
  • 25 flour gms
  • ½ cup Castle Milk Stout
  • ¼ cup milk
  • 1 tsp mustard Dijon or English
  • 1 Tbsp Worcestershire sauce
  • 125 cheddar cheese mature, gram amount not specified, good quality
  • ground white pepper freshly ground, or black pepper
  • chives optional, to garnish
  • Back Bacon Rashers lightly fried (optional)
  • 4 bread 6 slices, size depends
  • butter to toast the bread

Instructions

    Cup of Yum
  1. Heat a griddle pan to hot and butter the bread on both sides. Fry the slices on each side and fry your bacon lightly if you are using it.
  2. Heat up your grill and set your oven rack about a quarter of the way down.
  3. Make your sauce by melting the butter in a small to medium-sized heavy-based pot and add the flour. Cook until you have a dry paste over low heat.
  4. Add the stout in parts whisking all the time. Add the milk, mustard, Worcestershire sauce and whisk while cooking for a few minutes until you have a thick sauce.
  5. Add the cheese and allow it to melt completely.
  6. Place your toasted bread on an oven tray and top with a slice of bacon. Divide the sauce amongst the slices of bread ensuring you have a fairly generous layer and smooth it to over the surface.
  7. Place under the grill and cook until bubbling.

Notes

  • Use a robust bread like sourdough or soda bread. Nothing to soft and fine in crumb.