Ingredients
- 1 tablespoon (14g) butter
- ¼ cup (60ml) milk or beer
- 8 ounces (230g) extra-mature Welsh cheddar cheese, shredded
- Worcestershire sauce, to taste
- 1 teaspoon dried mustard powder
- Salt and black pepper, to taste
- 4 thick bread slices or 2 split crusty buns
- 4 fresh tomato slices
Equipment
- Box grater
- Measuring Cups and Spoons
- Medium saucepan
- Silicone spatula or wooden spoon
- Toaster
- Shallow baking dish
Method
- Preheat the oven to 340°F (170°C).
- Add the butter, milk or beer, grated cheese, Worcestershire sauce, mustard powder, salt and black pepper to a medium saucepan.
- Heat gently, stirring often, until the cheese has melted and the sauce is combined. Don’t let it boil.
- Toast the bread on both sides and arrange it in a shallow baking dish.
- Arrange the tomato slices on the toast.
- Spoon the hot cheese sauce over the tomato and toast.
- Bake for 15 minutes, or until the topping is hot and bubbling. Serve immediately.
Notes
- Use milk instead of beer if you want an alcohol-free Welsh rarebit.
- Standard Worcestershire sauce usually contains anchovies. Use vegetarian Worcestershire sauce if needed.
- I love extra-mature Welsh cheddar because it gives the strongest flavor, but you can use any mature or sharp cheddar.
- Toast the bread on both sides so it can support the tomato and cheese sauce.