Welsh Rarebit

This is an interesting snack that was one of the first things I ever cooked. I reckon I was about 15 yrs old when I made this. I first tasted it in “John Orr’s” a traditional department store in Airdrie, Scotland. This store had a “restaurant” that served traditional snacks – it was all very posh and Welsh rarebit was one of the staples. I looked forward to Saturday lunchtime visits.

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Wot u need
100g grated cheddar cheese
1 tbsp plain flour
1 tbsp butter
200mls milk
Black pepper

Wot u do
Melt the butter slowly in a small pot. When just melted, turn the heat up and add the flour mixing it till you get a very thick lump (roux.) Make sure that all the flour is mixed in or your sauce will be lumpy. Slowly add milk with the heat still on. The sauce will get thick quickly. Once the milk is added stick the cheese in turn the heat down until it is melted – add more milk if things look a bit thick. Twist in some freshly ground black pepper.

Pour over the toast and enjoy! Serves one.

Top Tip: Things look bad with this dish when you start adding the milk – it looks like it’ll be a horrible lumpy mess – stick with it – in seconds everything smooths out!

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