Rarebit is a classic Welsh winter warmer, especially popular at Christmas, made by baking a hot cheese sauce deep into layers of toasted bread
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | British |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 524 |
| Fat | 35.5g |
| Saturates | 22.8g |
| Protein | 26.2g |
| Carbs | 25g |
| Sugars | 1.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
In a saucepan, melt the butter over a medium heat. Once melted, add the flour, and whisk continuously to create a smooth roux. Cook this mixture for approx. 2-3 minutes until it takes on a light golden colour.
Slowly pour in the beverage while continuing to whisk the roux. Keep whisking until the mixture thickens and becomes a smooth sauce, approx. 5-7 minutes.
Finely chop the chives and grate the cheese. Stir the chives, cheese and wholegrain mustard into the mixture, allowing the cheese to melt. Season with salt and pepper.
Place the sourdough slices on a baking tray and place in the oven for approx. 5 minutes on each side, or until they are toasted and golden.
Spread a generous amount of the Red Fox Welsh rarebit mixture on top of each slice. Return the toasts to the oven for a further 2-3 minutes, or until the cheese sauce begins to bubble and turns golden brown. Keep an eye on the toasts to ensure they don’t burn.
Once the topping is bubbling, remove the toasts from the oven and serve immediately.
