Updated favourite Welsh Rarebit with a few new flavours for a very tasty treat.
Serves 4
Ingredients
- 25g (1oz) butter, softened
- 1 red onion, thinly sliced
- 4 plums, pitted and sliced
- 25g (1oz) sultanas or raisins
- 25g (1oz) dark or light muscovado sugar
- 1/2 teaspoon finely grated fresh root ginger or a pinch of powdered ginger
- salt and freshly ground black pepper
- 150g (5oz) Caerphilly cheese, crumbled or grated
- 2 teaspoons wholegrain mustard or a pinch of dry mustard
- a few drops of Worcestershire sauce
- 4 thick slices rosemary foccacia bread or crusty white bread
Method
- First of all, make the relish. Melt half the butter in a small saucepan and add the onion. Cook gently until softened and well-browned – about 10 minutes. Add the plums and sultanas or raisins, sugar and ginger and 150ml (1/4 pint) hot water. Simmer until the plums are very soft and pulpy, and most of the liquid has evaporated. Taste and season with a little salt and black pepper.
- To make the rarebits, work the remaining butter and cheese together, mixing in the mustard and Worcestershire sauce to make a stiff paste.
- Toast one side of the foccacia or crusty bread, then spread the untoasted side with the cheese mixture. Grill until melted and bubbling. Serve, topped with the warm plum relish.