St John'S Welch Rarebit
- 75 g butter
- 100 g plain flour
- 1 tablespoon mustard powder
- 1 teaspoon chili powder
- 1 pinch salt and black pepper
- 120 ml Worcestershire sauce
- 250 ml Guinness stout (or other stout)
- 675 g cheddar cheese, grated
- 6 slices bread, toasted
- Melt the butter in a pan over a low heat and stir in the flour and spices salt and pepper. Pour in the worcestershire sauce and guinness. Mix in the cheese and whisk until you have a stiff, smooth paste. Do not allow the mixture to boil otherwise the cheese will separate. Turn out on to a tray and allow to cool and set. This may take up to 4 hours.
- When the spread is set, divide it into 6 and spread over the toast. The rarebit is ready for grilling or it can be kept in the fridge for 2-3 days. To finish off the rarebit, just place under a hot grill, spread-side up, and toast for 2-3 minutes until the cheese bubbles and browns.
butter, flour, mustard powder, chili powder, salt, worcestershire sauce, stout, cheddar cheese, bread
Taken from www.food.com/recipe/st-johns-welch-rarebit-431945 (may not work)