50g plain flour
250ml beer or cider
250g grated strong cheese (ideally Welsh)
1 to 2 tsp English mustard
2 tbsp Worcestershire sauce
A pinch of black pepper
Melt the butter in a saucepan and then stir in the flour and make a roux. Add the beer or cider gradually whilst constantly stirring. After a few minutes on the heat this will begin to thicken at which point the cheese can be added. Once the cheese has melted and you have a lovely thick sauce add the mustard, Worcestershire sauce and pepper.
Welsh Rarebit should be served on buttered toast made with fresh granary bread. Cook under the grill for a few minutes until it begins to bubble and turn brown. If like me you make far too much you can keep your Welsh Rarebit in the fridge for a few days and it goes on toast really easily from cold like a spread.