Welsh Rarebit (English hot cheddar dip) Print Email

A cheddar fondue just the way ‘Mum’ used to make it – brilliant with toast points, rustic breads and crackers.

1 pound Aged English or Irish cheddar
1 hearty English ale
1 teaspoon flour
Coleman’s mustard, wet or dry
fresh chives, minced

Heat beer over medium heat in a small saucepan or fondue pot. As it warms, grate 3/4 of the cheddar and toss with flour. When the beer begins to boil, stir in one direction and add a handful of cheese, stirring to melt. Continue adding cheese one handful at a time until sauce is thick. Season to taste with pinches or dashes of Coleman’s mustard and black pepper.

Serve with toast points, rustic bread or crackers; garnished with minced chives.