Welsh Rarebit Crumpets

Name: Welsh Rarebit Crumpets
Total time: 900 s
Yield: 1 serving
Cuisine: American
Ingredients: 2 each Crumpets (toasted); 100 grams grated cheese; 2 tbsp milk; 1 tbsp butter; 1 tsp wholegrain mustard; salt; pepper

Ben Groom @cook_3116314

After reviewing Jane Grigson’s book, English Food, how could anyone help but be hungry? I was going to cook this exactly by the book, but somebody had picked up crumpets, and I love crumpets. The way the cheesy mixture seeps and permeates the soda holes in the crumpets makes for a delicious lunch. And it took the same amount of time as a bacon sandwich, if you like your bacon crispy.

Essentially, much like our cricket team, I’m stealing from the Welsh, and covering up for it by adding some Englishy Englishness.

Ben Groom @cook_3116314

Essentially, much like our cricket team, I’m stealing from the Welsh, and covering up for it by adding some Englishy Englishness.

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Ingredients

15 mins

1 serving

2 eachCrumpets (toasted)
100 gramsgrated cheese
2 tbspmilk
1 tbspbutter
1 tspwholegrain mustard
salt
pepper

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Steps

15 mins

1

Melt the cheese with the milk, in a milk pan over a very low heat, stirring frequently. When the cheese is of a smooth consistency add the butter, mustard, salt and pepper. You have my permission to add more mustard.
2

When you have a bowl of creamy goop, put the toasted crumpets in a small ovenproof dish, and pour over the creamy sludge.
3

Stick under a high grill till its brown and bubbly. Transfer to a plate and eat while lethally hot. Feel free to hum Jerusalem or March no.4 from Pomp and Circumstance to complete the experience.