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This is an absolute classic dish and well worth going the extra mile for the right cheeses.
Servings 2
Calories 466 kcal
Prep Time15 mins
Cook Time6 mins
Total Time21 mins

Ingredients
 

  • 80 g Caerphilly cheese, finely grated
  • 80 g Cornish Quartz Cheddar, finely grated
  • 1 tsp English mustard powder, (level)
  • salt and freshly ground black pepper
  • 3 tbsp hoppy beer, such as Spitfire
  • Worcestershire sauce, to taste
  • 3 egg yolks
  • 1 tbsp laverbread butter
  • 2 slices laverbread bread, sliced and toasted on one side

Instructions
 

  • Pre heat a grill to medium heat.
  • Place the cheeses, mustard powder, pepper, beer, Worcestershire sauce and egg yolks into a bowl and mix well.
  • Lightly spread a little laverbread butter over the uncooked side of the toast.
  • Pile onto the uncooked side of the toast in the centre, and then spread out the mix to the edges, keeping the centre slightly domed.
  • Repeat with the second slice, then place both on a baking tray.
  • Place the tray on the middle shelf of the grill and start to cook.
  • Once the top is starting to lightly brown, slide the tray onto the bottom of the grill and cook until all the cheese is glazed, smooth and perfect.
  • Cool for 1 minute so the cheese and egg set slightly, then cut into triangles and serve.
  • The centre of the dome should be soft and not overcooked.
  • Top with a poached egg for a buck rarebit.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
My Welsh Rarebit
Amount per Serving
Calories
466
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
21
g
131
%
Cholesterol
 
376
mg
125
%
Sodium
 
528
mg
23
%
Potassium
 
123
mg
4
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
24
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bread
Course Classic Main Courses, Main Course
Cuisine ITV This Morning, Spring, Summer
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