Originally called Welsh Rabbit or in Welsh - Caws Pobi
This is more than just cheese on toast. A fully fledged Welsh Rabbit/Rarebit is a more complicated affair. The cheese is usually mixed with butter, mustard, beer and eggs and is usually poured over the toast rather than just grilled as you would a conventional cheese and toast.
For this recipe I have used two main local ingredients. Snowdonia Cheese Black Bomber http://www.snowdoniacheese.co.uk/ is a fabulously creamy, smooth extra mature cheddar and the Golden Pale Ale I used is called Snowdonia Ale from the Purple Moose Brewery in Porthmadog http://www.purplemoose.co.uk/ (what a great name for a brewery).
175g Snowdonia (Black Bomber) Cheddar Cheese
3 tbs Snowdonia Pale Ale
1 tsp English Mustard
1 tsp Worcestershire Sauce
2 Free range egg yolks
small pinch of salt and pepper
Place a small saucepan over a moderate heat
Add the ale and mustard, mix until blended
Add the butter, mix until melted
Add the Worcestershire Sauce
Add the cheese a bit at a time, and keep mixing until you have a smooth sauce type consistence.
In the meantime toast some bread. If the consistency of your sauce is slightly on the runny side (which happened to me the first time I made this) don't worry. Pour some of the Welsh rarebit onto the toast and place under the grill for a few seconds until gently bubbling, helps to set the sauce. You might have to do this a few times to build up the layers of sauce onto to the toast.
The Welsh Rarebit is now ready to be enjoyed either on its own or with a salad.