Cheddar Cheese Rarebit Recipe
The best-selling dish at the Courtyard Dairy Café, here is Kathy’s tried and tested recipe.
Makes four slices
1 teaspoon mustard powder
1 teaspoon cayenne pepper
Good splash of Hendersons Relish or Worcestershire sauce
200ml Dark Beer or stout
450g strong Cheddar such as Hafod
4 thick slices of toast
Melt the butter and mix in the flour to form a paste. Cook on a low heat and slowly add the beer to make a thick sauce-like consistency.
Add the mustard powder, cayenne and Worcestershire sauce.
Grate in the cheese and melt in the pan.
Spread thickly over the toast and place under a hot grill until browned.
Any leftover mix can be placed in fridge to enjoy within a week.