Welsh Rarebit Recipe
Welsh Rarebit is one of those recipes that reminds me why I love writing about food. It’s rich in tradition, full of character, and utterly satisfying.
Ingredients
- 250 g Mature Cheddar Cheese Choose a sharp Welsh variety for full flavour
- 30 g Unsalted Butter Forms the base of your roux
- 1 tbsp Plain Flour Used to thicken the sauce
- 2 tbsp Whole Milk Loosens the mixture slightly
- 100 ml Dark Ale or Beer Adds richness—opt for a stout or mild bitter
- 1 tsp English Mustard Provides subtle heat and tang
- 1 tsp Worcestershire Sauce Optional but recommended for umami
- Salt & Black Pepper Balances and enhances the flavours
- 4 slices Thick-Cut Bread Rustic or sourdough works best for texture
Instructions
- Start with the roux: Melt butter in a saucepan over low heat, then stir in the flour. Cook for 1–2 minutes to remove any raw flour taste.30 g Unsalted Butter, 1 tbsp Plain Flour
- Add the ale: Slowly whisk in the ale, stirring constantly to avoid lumps and create a smooth base.100 ml Dark Ale or Beer
- Melt the cheese: Gradually add the grated cheddar, allowing it to melt and combine fully.250 g Mature Cheddar Cheese
- Season the sauce: Stir in mustard, Worcestershire sauce, and a splash of milk. Add salt and black pepper to taste.2 tbsp Whole Milk, 1 tsp Worcestershire Sauce, Salt & Black Pepper, 1 tsp English Mustard
- Prepare the toast: Lightly toast thick slices of bread on both sides. This gives structure and prevents sogginess.4 slices Thick-Cut Bread
- Assemble and grill: Spoon the hot cheese mixture generously onto the toast and grill until golden and bubbling.