Posted 28th July 2019
Tracey Hilsdon, Assistant Chef at the Tea Shop
The Tea Shop's delicious and comforting Welsh Rarebit is one of the most popular options on the menu. Follow along with this month's recipe for a simple but indulgent lunch, inspired by our very own Watts Rarebit.
220ml full fat milk
30g plain flour
3 egg yolks
2tsp mustard (Dijon, English or wholegrain)
110ml dark ale
120g grated mature cheddar cheese
1 tbsp Worcestershire sauce - Optional
Place milk in a pan and bring to the boil. Set aside.
In a separate pan, melt the butter and then add the flour, cooking over a low heat to make a roux. Stir continuously for 2 to 3 minutes.
Gradually whisk in the warm milk, a little at a time, and bring back to the boil.
Take off the heat, whisk in egg yolks and then bring mixture back to the boil before adding final ingredients.
At this point you have choices regarding the mustard, the ale and the Worcestershire sauce. At the Tea Shop, we use English mustard and TEA ale produced at a local brewery. We also do not add the Worcestershire sauce to the mixture to keep it vegetarian. At the very end, we drizzle the Worcestershire sauce over the cooked dish, giving the customer the option to omit if requested.
Once you have decided your preferred mustard and ale, add to mixture along with cheese and Worcestershire sauce if desired.
Whisk everything together until smooth. Set aside to cool a little.
Lightly toast your chosen bread, spread evenly a generous amount of rarebit mixture and pop under a hot grill until golden and bubbling. We use a delicious multi-seed granary delivered fresh every day from a local bakery.
This recipe makes enough for 4 slices of toast.
The Tea Shop
Want to try more delicious recipes? Our Tea Shop provides fresh, seasonal food made on the premises and served by our friendly staff.
Open daily, including bank holidays, from 10am - 5pm.
Images: Andy Newbold Photography