Enjoy this cheesy recipe for Welsh Rarebit on homemade Irish Soda Bread


Irish Soda Bread:
1 kg Self-Raising Flour
7 ml salt
2 x 500ml Buttermilk

Welsh Rarebit:
1 Amstel, or any rich beer
100 g butter
50 g flour
500 ml milk
400 g cheddar cheese, grated
4 egg yolks
2 tsps. English mustard
Cayenne pepper
Worcester sauce

How to

Irish Soda Bread:
Preheat the oven to 180 deg. Celsius

Place all the ingredients into the bowl of you mixer and using the dough hook attachment knead together well.

Remove from the bowl and shape into a very rustic loaf and place on a baking sheet lined with baking paper.

Brush with milk and bake for approximately 1 hour until nicely risen and golden.


Welsh Rarebit:
Reduce the Amstel over a low heat to about 60 ml, set aside to cool.

Heat the milk.

In a saucepan melt the butter and stir in the flour.

Remove from the heat and whisk in enough of the milk to make a smooth paste.

Return to a very low heat and add any remaining milk, you should have what looks like a very thick white sauce.

Cook out the flour.

Remove from the heat again and whisk in the cheddar until melted.

Whisk in the egg yolks.

Add the reduced Amstel and season with remaining ingredients.

Lightly toast several slices of the soda bread.

Lightly butter and place the slices on a baking tray.

Spoon over generous helping of the Welsh Rarebit.

Place under a preheated grill and grill until the rarebit starts to bubble and colour slightly.

Serve immediately.

Recipe courtesy of Pomegranate Days– a blog by Sam Taylor

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