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My Welsh Rarebit recipe

My Welsh Rarebit recipe

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  • Recipes
  • Cuisines
  • European
  • Northern European
  • Welsh
  • Rarebit

This is how I make my cheese on toast!

5 people made this

IngredientsServes: 2

  • 100g mature Chedder cheese, grated
  • 3 tablespoons beer (or milk)
  • 1 teaspoon mustard
  • 2 tablespoons butter
  • A pinch of salt and pepper
  • 4 slices of thick white bread, lightly toasted

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Place cheese and beer in saucepan; stir until cheese melts.
  2. Add butter, mustard and season with salt and pepper.
  3. Place toast on a baking tray and spoon cheese mixture evenly over each slice.
  4. Cook under the grill until golden brown. Serve straight away.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

was very watery mixture, will not be making again!-26 May 2011

Really good!-23 Feb 2016

by lovestohost4

I liked this. I liked it, a lot. I made both this recipe and a traditional garlic bread to serve w/a pasta dinner and I just wanted to keep eating this! So good. I used Stone IPA as my beer. Awesome.-07 May 2013(Review from this site AU | NZ)

How to cook perfect welsh rarebit

A bout a year ago, I devoted some 1,500 words to the best way to cook a jacket potato. Among the many comments this important subject attracted was a demand that I devoted equal attention to perfect toast "because I can't wait to see what some of your more enlightened readers come up with". So finally, StrokerAce, this one's for you. It might not quite be what you requested (although I could certainly hold forth for a few hundred words on the best way to cook a crumpet), but after a week of cheese on toast, I am more convinced than ever that such simple recipes are well worth investigation.

Now, let's get the name thing out of the way at the start. Some suggest that the dish earned its rather peculiar title (and, once and for all, rabbit is the correct form regardless of what this newspaper's style guide says. Rarebit doesn't pop up until some 60 years after the recipe itself first surfaces, although given both have been in use for over two centuries, I think you're entitled to go with either. I prefer rabbit, but to fall in line with the official guidance will suffer rarebit here) from the poverty of that nation. The point was that a Welshman couldn't afford even that cheapest of meats. Whatever the truth of it, I think this does the heavenly combination of crisp toast and molten cheese a disservice done right, it's certainly no poor relation.

Indeed, according to a 16th-century joke, the Welsh were famous for their love of toasted cheese – St Peter was said to have got rid of a troublesome "company of Welchman" who were troubling the peace of heaven by going outside and shouting caws pobi – "that is as moche as to say 'Rosty'd ches!' Which thynge the Welchman herying ran out of heven a grete pace". And who wouldn't be tempted from eternal bliss by such a prospect? In fact, according to Jane Grigson, rarebits were once common throughout southern and western England, but, with the only Welsh sort still on the menu, it seems they really do know how to do it best north of the Bristol Channel.

Dad’s Welsh Cheese Rarebit

A very traditional, cheesy Welsh Rarebit, made with beer or milk.

  • Author: Chuck Barlow
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 - 4 servings 1 x
  • Category: Meatless
  • Cuisine: Welsh


  • 8 ounces grated, strong Cheddar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard powder
  • pinch of cayenne
  • 2 teaspoons flour
  • 1/2 cup (or more if needed) of beer or milk
  • 4 slices bread toasted on 1 side only


Add the cheese, Worcestershire sauce, mustard, cayenne, and flour to a medium-sized saucepan. Mix well. Add 1/2 cup beer (or milk) and mix together.

Stir over a very low heat until just melted. Add more beer or milk if desired. Remove from heat and continue to stir for a minute. Let cool slightly (mixture will thicken) and pour over the toasted bread.

If desired, place the Rarebit covered toast under a broiler until bubbly and browned.


Don’t overthink or overheat the Welsh Cheese Rarebit. As soon as it’s melty take it off the heat. It will seize up and get grainy if overheated.

Welsh Rarebit is best used at once and is tricky to reheat. Reheat on the stove, very slowly, and as the mixture gets a little liquidy around the edges, remove the pan from the heat and whisk it. You might need more liquid.

Keywords: Beer, Bread, Cheese, Family Recipe, milk, Welsh

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I’ll be bringing this recipe to Fiesta Friday #216, The cohosts this week are Petra @ Love Food Eat and Zeba @ Food For The Soul.

Recipe Summary

  • 2 tablespoons unsalted butter
  • 4 cups shredded sharp Cheddar cheese
  • ½ cup light beer
  • 1 egg
  • ½ teaspoon salt
  • ½ teaspoon ground dry mustard
  • 1 pinch cayenne pepper
  • 1 teaspoon Worcestershire sauce

Melt the butter in a heavy saucepan over medium-low heat, and stir the Cheddar cheese and beer into the melted butter. Cook and stir until the cheese melts, about 5 minutes, and remove from the heat.

Whisk together the egg, salt, dry mustard, cayenne pepper, and Worcestershire sauce in a bowl. Gradually whisk the egg mixture into the cheese mixture, stirring between additions, until the egg mixture is thoroughly combined. Return the saucepan to the stove, and stir over low heat until the Welsh rabbit is hot and smooth.

Recipe Welsh Rarebit (version of)

Right, I’m not good at precise recipes. You’ll have to accept my style is a bit more discursive. I hesitate to call this Marcus Wareing’s recipe because I don’t want to do an injustice to the man. I don’t know if you know this, but he’s a little bit good at this sort of thing. The best I can say is, I used to make Welsh Rarebit slightly differently than this until I saw him demo it. Now I make it this way in my best attempt to recreate what he did. I certainly like the result I get.

Making a roux is all about experience. If you’ve never done it before you might not find it turns out that great. You just have to persevere, everyone gets good at it if you just do it a few times. One of the things that was noticeable to me when Marcus Wareing demoed this dish is just how much effort he put into whipping the roux until it became a homogenous ball of paste you could have picked up. The other big thing is that it is absolutely essential to warm the milk separately. If you put cold milk onto a roux, don’t be surprised if the result isn’t very good. And there is something of a divided opinion about whether you should add the milk to the roux with the heat off or over a very low heat. The thing is the milk proteins react with the flour to produce the thickening effect and you have to work hard to keep the sauce smooth. Sometimes that effect might be too rapid for you to keep up with if you are doing it over heat. On the other hand, the key thing you are trying to avoid is uncooked flour in the final sauce. It produces that slightly grainy effect that is not so nice. All I can say is that it is all about experience. If you prepared to do it – and to get it wrong a few times – you will get to the point where you can do it well every time.

The bread you use is key here. I mean, you can use a generic processed bread and it will be fine – of course thicker sliced is probably better. But using a bread you know to be a good bread that you like anyway, particularly if you know that it makes great toast, is going to give the best results.

Milk (pint) – I use full fat for this

Butter – what can I say, enough to make enough roux for a pint of milk, about 3 x 5mm slices of a standard pack of butter

Plain Flour – 3 good table spoons – The recipes always say equivalent amounts of butter and flour to make a roux, I always find 1 good table spoon (not heaped) equates to one slice of butter if you see what I mean

Cheese – I use a good strong cheddar, to me using a milder cheddar in a cooked cheese sauce is pointless. The Hairy Bikers did a traditional Welsh Rarebit recipe, I forget what cheese they used. In terms of amount, all I can say is a good amount. Taking my best guess, I would say I must use about 100 gramms. Grate the cheese.

English mustard – a good teaspoon

Worcester sauce – about two table spoons

Mead – about two tablespoons

(Optional) Pancetta lardons – I dunno maybe 200 gramms – again I would say this is largely up to you

1. Warm the milk and pour into a jug.

2. Give the pot a quick clean with warm water and wipe and then melt the butter in the same pot. Essential not to scorch the butter. Melt it slowly and evenly, keep swirling it round until the last bit turns to fluid.

3. Turn off the heat and add the flour. Mix the flour into the melted butter to make a roux.

4. Add the warm milk a little at a time and keep mixing. Expect to need to work hard. If you start to panic, thinking that it's breaking up and becoming unworkable, have faith. Keep adding the milk a little at a time, keep mixing it in to re-homogenise each time. At first it will get even thicker, eventually it will start to turn into a thick creamy sauce and then eventually it will come to the right consistency. If you have done it right it should be wonderfully smooth. You need it pretty thick at this stage, there are more fluid ingredients to add and the final sauce needs to be thick enough to spread on the toast.

5. Now turn on the heat and bring it back toward the boil. It will continue to thicken as it heats.

6. Just as it starts to bubble, add the cheese. Keep heating and stirring until the cheese has melted. Lumps at this stage are not a problem – they are not flour lumps they are just unmelted cheese. Give it enough time and the cheese will all melt and you will come back to a nice smooth sauce.

7. Add the two egg yolks and mix them in quickly (you don’t want them to cook before you have mixed them)

8. Add the Mustard, the Worcester Sauce and the Mead

9. (Optional) Fry the pancetta lardons in a little olive oil until they are just a little crisp. Probably best to dry them on kitchen towel before you add them to the sauce. Certainly, you don’t want to be adding too much oil to the sauce. Add the lardons to the sauce.

10. Season to taste – if you have used pancetta and it is salty, you may not need much salt. I always think this kind of sauce needs to be peppery, but that is personal taste. Nutmeg, of course, is always an option in this kind of sauce – I don’t find it to be necessary in this particular recipe.

11. Toast your chosen bread under the grill one side only – can’t make Welsh Rarebit in a toaster!

12. Spread the sauce on the untoasted side and return to the grill.

13. Toast it until the sauce is bubbling and starting to brown.

14. Probably good to leave it a few moments after taking it out from the grill if you don’t want to burn the roof of your mouth.

15. I like to serve it with a little rocket on top.

If there is left over sauce, great, pour it into a bowl, let it cool and stick it in the fridge. Next day you’ll be able to cut slices of it, spread it on bread you have toasted one side only, stick it under the grill and it’ll still be fabulous.

Assembling your ‘rabbit’

  • Preheat your oven to 400°F. Drizzle your cherry tomatoes with a little olive oil and a sprinkling of sea salt and pepper. Roast them in preheated oven for 10 minutes, or till they start blistering a bit. Remove and set aside.
  • Take a loaf of some nice chunky bread and cut thick slices (it can get soggy if too thin). Place them in the oven briefly, just enough to get slightly toasted.
  • Once all the parts are ready, pour the cheese sauce generously over the toast and give it a quick broil in the oven till the sauce starts to bubble. Remove from the oven, top with those beautiful roasted tomatoes, sprinkle some fresh thyme and serve!

My Welsh Rarebit recipe - Recipes

Welsh Rarebit or as some say…Rabbit … is not what you might think… it is not that cute little bunny rabbit … in fact… it is this wonderfully hearty cheese sauce over toasted bread. It is a typical tavern dish and dates back to the 18th century. Traditional Welsh Rarebit is made with sharp cheddar, ale and various other ingredients…

This recipe is from Alton Brown… I have tried many recipes of this dish over the years… they all vary very little… yet the sharpness of the cheese and the beer used can make all the difference. I decided to try Alton’s recipe… and the minute I tasted it… I knew I had found what I was looking for… I had “A Moment”… a moment when I could close my eyes and the taste took me back to the place where I fell in love with this dish….

When my husband and I were dating… we lived in New York… with all that is New York… all the restaurants… famous and not … big and small… on the cheap and the splurge… it was all there.. we went out a lot… he found this little pub.. and for the life of me I can’t remember the name… not a big place… a pub… where you stopped in after a movie for a beer and maybe a snack… it was there that I had the most awesome Welsh Rarebit. I had it before… with my mother… and liked it then… what’s not to like with a cheese sauce for a cheese lover. but the pub.. well… we just had to have that Welsh Rarebit whenever we stopped in.

Don’t you just love discovering recipes and foods that evoke wonderful memories?

I have a few tips for this….

You can make a non-alcoholic version without the beer… and some people are very particular about using alcohol… by all means… it will be a basic cheese sauce with a little zip by adding Worcestershire sauce and a couple of drops of hot sauce…

BUT… if you do use alcohol when cooking… definitely try this with the beer… it adds a hearty flavor that really doesn’t taste like beer… after you’ve had it made with beer and you taste the sauce without it.. you will know instantly something is missing and can’t put your finger on it… it’s the beer… trust me.

I bought a Dark English Ale for this…. I went to a specialty wine and beer shop here in town… the owner suggested the brand… I used Hobgoblin Dark English Ale by Wychwood Brewery. If you can’t find it… ask the owner of a specialty shop for help… tell him what you want and what you need it for…. they can be a wealth of information.

Alton’s recipe calls for a porter… a slightly different kind of beer… dark English ales are similar… I recommend the dark English ale… it worked perfectly with this recipe.

A lot of recipes use thicker sliced bread, Italian or French bread… I used basic white bread toasted (called toast points)… it’s what I’m used to and love it.

I melt 1 tablespoon or so of butter and brush it lightly on the toast… don’t soak it.. put just enough on so it’s not dry and gives a light buttery flavor.

This sauce recipe makes enough for about 6-8 slices of toast.

This sauce is also divine on vegetables… especially broccoli… next time you grill a steak.. grill some onions for the steak…. and make broccoli with this sauce on it…just fabulous!

You will love this quick and easy tavern “snack”!

Recipe: Welsh Rarebit

All you need:

3 tablespoons butter divided
2 tablespoons flour
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon pepper
½ cup ale
¾ cup heavy cream
1 ½ cups shredded sharp cheddar cheese
2 drops hot sauce
Sliced bread, toasted
1 tablespoon finely chopped fresh parsley for garnish (optional)

All you need to do:

In a small sauce pan, melt two tablespoons of butter over medium heat.

Add the flour and stir to incorporate the flour into the butter. Cook for a minute, stirring constantly to cook of the flour taste.

Add the mustard, Worcestershire sauce, salt and pepper. Whisk until smooth.

Add the beer and whisk until completely incorporated and sauce is smooth.

Add the cream, whisk until incorporated and sauce is smooth.

Add the shredded cheese and stir until cheese is completely melted.

Add the drops of hot sauce and stir well.

Melt 1 tablespoon butter in a measuring cup in the microwave.

Toast the bread and lightly brush the slices with melted butter using a pastry brush.

Hot Welsh Rarebit

Welsh rarebit is a comfort food a bit like grilled cheese, but the toast is covered in a cheesy, buttery sauce, unlike self-contained grilled cheese sandwich recipes. This Hot Welsh Rarebit recipe calls for hot mustard and cayenne pepper for a kick.


  • 4 slices of bread
  • 2 tablespoons butter, softened
  • 1 teaspoon hot mustard
  • 1 / 4 teaspoon salt
  • 1 pinch cayenne pepper
  • 1 / 4 teaspoon Worcestershire sauce
  • 6 ounces Cheddar cheese, grated
  • 2 tablespoons beer or milk


  1. In a bowl, cream the butter well and stir in the mustard, salt, cayenne pepper, Worcestershire sauce, cheese and beer or milk.
  2. Toast the slices of bread on one side only, spread the butter mixture on the un-toasted side and brown under a hot broiler.
  3. Add a poached egg for a Buck Rarebit.
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Welsh Rarebit

What is Welsh rarebit and how do you make it? Find out more about this unique dish (and no, it doesn't contain rabbit!).

The Scots have their Haggis. The Irish have their stew. And the Welsh have. rarebit!

But what is this unique dish, how do you make it - and does it really contain rabbit?

What is Welsh rarebit?

Welsh rarebit is essentially toasted bread topped with a savory cheese sauce. Recipes vary widely and all sorts of other tasty ingredients may be added, including mustard, ale, spices and Worcestershire sauce. Occasionally the sauce is made by simply mixing a regular béchamel with cheese and mustard.

Sometimes you'll see rarebit served differently, with the toast separate to the sauce so that you can dip it in (similar to fondue).

No matter what the variation, though, NONE of them contain rabbit!

No one really knows quite how the dish got its name, which started out as 'Welsh rabbit' and changed over time to 'rarebit' (maybe so that people would know it didn't actually contain any meat!).

Betty Crocker's Cookbook claims that the name originated from the days when Welsh peasants were denied the rabbits caught on hunts on the estates of nobles, and would eat melted cheese instead.

If that's true, then maybe those peasants didn't fare too badly, as Welsh rarebit is a delicious dish that's gone on to receive worldwide recognition.

How do you make Welsh rarebit?

First, you need to choose your cheese. Traditionally, hard English cheeses would have been used - either Cheddar, Double Gloucester, Cheshire or Lancashire. But you can use any cheese you enjoy - this is a very versatile dish!

Next, choose your bread. The thing to remember here is that the cheesy sauce is rich, thick and gooey. Thinly sliced white bread is just no match for it (and it doesn't do the dish justice!). We recommend a thickly sliced, whole wheat, seeded bread, that will bring plenty of its own flavor and texture.

Then, pick a mustard. English mustard is traditional and adds quite a kick. Alternatively, you could try a good whole grain or Dijon mustard.

Finally, you need a liquid to loosen the cheese sauce. Some recipes use milk or heavy cream, some even use English cider! But our favorite is ale, which gives the sauce a lovely, nutty flavor.

Welsh rarebit recipe

  1. Place around 3 cups of grated cheese in a small saucepan, with 2 beaten egg yolks, 1/4 cup ale, 1 teaspoon English mustard and 1 teaspoon of Worcestershire sauce.
  2. Heat very gently and stir until melted.
  3. In the meantime, toast your bread on both sides.
  4. Spread the cheese sauce on one side of the toast and top with a little extra grated cheese.
  5. Broil until the cheese is golden and bubbly.

You can experiment with different spices and liquids to find your favorite way to cook wonderful Welsh rarebit!

If you like the combination of ooey-gooey cheese and toast, you'll love our toaster oven grilled cheese sandwich recipe!

I'm a mom of 5 and love making healthy baby food with wholesome, natural ingredients. In 2005 I started the Homemade Baby Food Recipes website, sharing recipes for everything from simple fruit purees to gourmet curries for the baby food connoisseur! You'll also find plenty of tried and tested tips to help encourage even the most reluctant diner to enjoy a wide range of nutritious new foods. If you enjoy cooking, then you will LOVE learning to become head chef for a very special little customer!

Also, in honor of National Welsh Rarebit Day, you could win a gift pack of Welsh cheeses in our photo competition. To enter the competition, try making your own creative Welsh Rarebit Burger, this Labor Day weekend, and post a photo of it on Facebook, Twitter, and/or Instagram. Be sure to include #WelshRarebitDay and tag both @visitwales and @dishourtown. Post your photo by midnight ET on Tuesday morning, September 6th. Visit Wales will select the reader with the most creative burger, and they will win a gift pack of gourmet Snowdonia Cheese Company Welsh cheeses courtesy of Visit Wales. Good luck!

Regardless of the outcome. Enjoy creating a great rarebit and get yourself to Wales in the near future. Most importantly, enjoy the last long weekend of the summer and good luck laboring away.

Watch the video: TOP 10 Neuvěříte, že těchto 10 lidí doopravdy existuje! (June 2022).


  1. Goltigis

    Exactly! Good idea, I maintain.

  2. Mwaka

    I think you are mistaken.

  3. Tojami

    In my opinion, you are wrong. I can defend my position.

  4. Avedis

    It has touched it! It has reached it!

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