Welsh Rarebit on Crumpets – A lovely tangy and piquant Welsh rarebit mixture that is perfect when spread and melted on toasted crumpets. Serve for breakfast, brunch or supper with grilled tomatoes, mushrooms and crispy bacon. The mixture can be made ahead and lasts for five days in the fridge…..
…..and other Autumn Fireside Supper Recipes
September is the start of the season of mists and mellow fruitfulness, it seems like one minute we are enjoying the last rays of late summer, and then almost to the start of the month, I’m seeing swirling mists over the mountains opposite me, and there’s a definite “nip in the air” in the early morning and evenings. When I venture out into the garden, I can smell the aromatic scent of wood smoke, as well as the heavy aroma of rotten windfalls in the orchard, almost like a tannin rich wine, they lay on the dew-soaked grass and provide food for insects and our resident blackbirds. We’ve not actually lit a fire yet, as we have enjoyed a bit of an Indian summer of late, but I’m already thinking of fireside suppers and other cold weather recipes. Today’s recipe for Welsh Rarebit on Crumpets is just the sort of recipe that I envisage enjoying in front of a roaring fire, easy to make, it has comfort food written all over it, although it’s one of the most popular breakfast requests in our B and B.
I always associate a good Welsh Rarebit, or Rabbit as it should be called, with tea time and evenings, as the recipe contains ale in it, although not a lot, and it is more of a “slow snack” that needs to be enjoyed when time isn’t at a premium, as it may be at lunch time. The first Welsh Rabbit recipe as seen in print was back in 1725, although another version, for what we now know as Welsh Rarebit, was seen sixty years later in 1785; there were many “rabbit” recipes about, and the 18th century cookery writer, Hannah Glasse, offered several recipes for a rabbit, from Wales, Scotland and England. It seems that a Welsh rabbit had mustard added whilst an English rabbit had ale or red wine added, so today’s recipe is both English and Welsh, as I have added mustard and ale to the mix.* *(You can add milk in place of ale if you wish)
Today’s recipe is a new rarebit recipe, one that I make for our B and B guests as part of our cooked breakfast choice….it’s not strictly a traditional rarebit mixture, as it contains eggs, but I need the eggs to act as a setting and stabilising agent for the mixture, so it’s well behaved and sits on top of the toasted crumpets, rather than running away! I have a few other rarebit recipes on Lavender and Lovage, as well as my mum and grandma’s recipe in my book. It’s a really lovely tangy and piquant Welsh rarebit mixture,. which is perfect when spread and melted on top of toasted crumpets. Great for breakfast, brunch or supper, and lovely with grilled tomatoes, mushrooms and crispy bacon. The mixture can be made ahead and lasts for five days in the fridge, which makes it a doddle for busy mornings, so as well as being a fabulous fireside supper dish, it’s a recipe that would work really well for mid-week breakfasts, for the children before they go to school.
This delicious recipe for Welsh Rarebit on Crumpets is shared below, and so try to used toasted crumpets as the vehicle for the cheesy mixture, it’s a great alternative to the usual toasted bread. Have a relaxing and fun weekend,
More Autumn Fireside Supper Recipes