Welsh Rarebit

This is probably far from the definitive Welsh Rarebit, but it’s how I make it, and I’m Welsh!!  In truth, like most things, there are as many recipes as there are families in Wales.  Some include beer in theirs, I don’t.  If you would like to try one of these recipes with beer, there’s a link at the bottom of the page to Delia’s recipe.

This is a lovely supper/snack recipe, and the quantities below will serve one person generously.

1 egg

½ tsp English mustard powder (or made mustard)

Pinch of cayenne pepper

Salt and pepper to taste

3 or 4 oz strong cheddar

1 spring onion or half a shallot

1 small celery stalk (outer stalk preferably)

2 thick slices of bread.

Beat the egg together with the mustard powder, cayenne pepper, salt and pepper.

Finely chop the celery and spring onion or shallot.  Add to the egg mix.  Grate the cheese and add that too.  Give everything a good stir to combine well.

Toast your bread, cover a baking tray with foil and place the toast on top.  Spoon the cheese mixture evently over the bread and pop under the grill (broiler).  Cook until the cheese is puffed and golden.

Delia’s recipe can be found here :

http://www.deliaonline.com/recipes/main-ingredient/cheese-/welsh-rabbit-rarebit-with-sage-and-onions.html

Victoria Sandwich

There was some interest on my Facebook page so I thought I’d write a quick blog post to share this simple glory with those of you who have never tried it before. 

There’s a simple rule of thumb when making Victoria sandwich (sponge) cakes and that is for every egg you use, you need 2oz each of flour, sugar and butter.   

As a general guideline, I usually make a four egg mixture (which uses 8oz each of flour, sugar and butter) for a nice deep sponge in two 7” diameter sandwich tins. 

To make a cake the size pictured I used : 

4 large eggs

8oz caster sugar (superfine I think in the States)

8oz butter

8oz self raising flour (cake flour)

1tsp vanilla extract 

To fill the cake :

Sandwich Tins

Small pot of double cream (heavy cream)

3 or 4 tsp raspberry jam 

Beat the butter and sugar together until light and fluffy and then beat in the egg, gradually and then add the vanilla extract.  Add the flour and mix in until everything is combined. 

Grease and line two 7” sandwich tins and divide the filling between them. 

Cook in a pre-heated oven at 170^oC (325^oF/Gas 3) for approximately 30 minutes. 

Keep a close eye on them and test after 30 minutes with a skewer.  If it comes out clean then the cakes are done. If not give them a little longer but watch them closely.

Leave to cool in the tins for a few minutes and then turn out onto a wire rack to cool completely. 

Soften the jam a little in the microwave (it only needs seconds) before spreading over one of the sponges and then cover with the thickly whipped cream.  Turn the other sponge onto the top of the filling to sandwich, and dredge the top with icing sugar (confectioner’s/powdered sugar). 

To make it extra special I often add whole raspberries to the filling too.   

(You could use strawberry jam and use sliced or halved strawberries in the middle) 

For cricket teas I often make a five egg sponge (10oz each butter, sugar and flour) in one of these (10" x 6") oblong tins.  When cold cut the sponge in half and then split the halves through the middle.  Cut each of the four pieces into smaller squares (I think I used to get something like 30 from this tin) and spread with whipped cream and some fresh fruit – sliced strawberries or whole raspberries go down very well!

Grampa's Creamed Cheese

I love this!  My Grandfather used to make it for me when I was a little girl, it was always a real treat!  I often make it today – as a light lunch, or tea.  I usually make it on toast, but I only had muffins in the house today so they had to do instead! 

It’s very quick to make, and can be done in the time it takes to toast the bread, or muffins.  Have everything ready before you start! 

Per person : 

• 2 eggs, beaten with half a teaspoon of English mustard powder (or made mustard) and a pinch of cayenne pepper. 
• 2 or 3 oz of grated cheese – I prefer it with strong cheddar 
• Small knob of butter
• Salt and pepper to taste 

• 2 slices of bread, or one English muffin halved

Toast the bread/muffin 

Melt the butter in a small pan and add the eggs, swirling them around.  As they begin to set stir with a wooden spoon to scramble them and add the cheese.  Stir until the cheese is melted and season to taste. 

Spoon onto the toast/muffins and eat hot!