Welsh Rarebit

Name: Welsh Rarebit
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Welsh
Ingredients: 25 g salted butter; 25 g Plain flour; 100 ml welsh ale; 1 tsp english mustard powder; 1 tbsp vegetarian worcestershire sauce; 225 g mature welsh cheddar; 1 large egg yolk; 0.25 tsp cracked black pepper; 4 thick slices crusty white farmhouse bread

Thick slices of toasted crusty bread smothered in a rich, bubbling sauce of mature Welsh Cheddar, malty ale, and sharp English mustard.

🇬🇧United Kingdom· South Wales Valleys

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 440 kcal

Ingredients

0 of 9 gathered

Servings

25 g salted butter — diced
25 g Plain flour — sifted
100 ml welsh ale — traditional bitter or stout
1 tsp english mustard powder — such as Colman's
1 tbsp vegetarian worcestershire sauce — for savoury depth
225 g mature welsh cheddar — coarsely grated
1 large egg yolk — lightly beaten
¼ tsp cracked black pepper — freshly ground
4 thick slices crusty white farmhouse bread — about 2 cm thick

Equipment

•small saucepan
•wooden spoon
•whisk
•baking tray
•grill

Nutrition

Per serving, approximate

Calories: 440 kcal
fat: 24 g
carbs: 36 g
fibre: 2 g
protein: 19 g
calories: 440 kcal

Instructions

1
Melt the butter in a small saucepan over medium heat on the hob.
2
Stir in the plain flour and cook for one minute to form a smooth paste.
3
Gradually whisk in the Welsh ale until the sauce is thick and glossy.
4
Stir in the English mustard powder, Worcestershire sauce, and black pepper.
5
Add the grated mature Welsh Cheddar and stir until completely melted and smooth.
6
Remove the pan from the heat and allow the mixture to cool for two minutes.
7
Beat the egg yolk briskly into the warm cheese sauce until fully incorporated.
8
Arrange the bread slices on a baking tray and toast one side under a hot grill.
9
Turn the bread over and spread the cheese sauce generously to the crust edges.
10
Grill under high heat for three to five minutes until bubbling and richly browned.

Chef's tips

Always spread the cheese sauce right to the edges of the bread to prevent the exposed crusts from burning under the hot grill. Letting the sauce cool slightly before adding the egg yolk prevents it from scrambling. A traditional dark bitter or Welsh stout yields the deepest, most complex savoury flavour.

Ingredient substitutions

Welsh ale → whole milk with a dash of apple cider vinegar for an alcohol-free version
mature Welsh Cheddar → mature Caerphilly cheese (a crumbly Welsh white cheese) mixed with strong English Cheddar

Storage

Store leftover cheese spread in an airtight container in the fridge for up to 3 days before grilling onto fresh toast.

Reheating

Spread chilled rarebit mixture directly onto pre-toasted bread and grill until bubbling and piping hot throughout.

Common mistakes to avoid

•Boiling the sauce after adding the cheese, which can cause the fats to split and turn greasy.
•Using thinly sliced sandwich bread, which goes soggy beneath the heavy cheese topping.
•Failing to cover the edges of the bread with sauce, leading to burnt crusts under the grill.

Serving suggestions

Serve immediately with a simple green salad and pickled onions.Top with a fried or poached egg to transform it into a classic Buck Rarebit.Accompany with a pint of Welsh bitter or a strong mug of tea.