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Basic Welsh Rarebit Mix


  • 350g (12 oz) cheddar cheese
  • 85 milliliters (3 fl oz) milk
  • 25 grams (1 oz) plain flour
  • 25 grams (1 oz) fresh white breadcrumbs
  • half tablespoon English mustard powder
  • few shakes Worcestershire sauce
  • 1 egg
  • 1 egg yolk
  • slices of bread or halved bread rolls to serve


makes 8-10 portions. Put the cheese and milk into a pan and slowly melt together. Add the flour, breadcrumbs and mustard and cook for a few minutes until the mixture leaves the sides of the pan. Add the Worcestershire sauce and leave to cool. Once cold, scrape the mix into a food processor. With the machine running, slowly add the egg and the egg yolk. If a processor is not available , then simply beat in by hand. The rarebit mix is now made and is best left to chill for 1 hour before using, or dividing into smaller quantities and freezing. To cook, pre-heat the broiler to high. Toast the slices of bread on both sides until lightly golden. Mould some of the rarebit with your hands to fit the shape of the toasted bread. Place it on top and then slide it back under the broiler for a few minutes until glazed to a golden brown. Variations: mix with flakes of smoked fish and cook as before - serve with a poached egg. use the mix to finish a potato-topped fish, cottage or shepherd's pie. use to cover cooked broccoli or cauliflower as a snack or vegetable. use to top cooked burgers, sausages or patties.

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