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Member recipe

Welsh Rarebit

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(9 ratings)

Member recipe by

Servings

Serves 2

Welsh rarebit, perhaps the most famous Welsh dish of them all and one which, along with Irish Stew and Scottish Haggis, travelled the world over.

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Ingredients

  • 225g grated, strong cheese such as Cheddar or Cheshire
  • 1 tablespoon butter
  • 2 teaspoons Worcestershire sauce
  • 1 level teaspoon dry mustard
  • 2 teaspoons flour
  • Shake of pepper
  • 4 tablespoons beer, Guiness or milk (Guiness gives a stronger flavour)
  • 4 slices bread toasted on 1 side only

Method

    1. Put the cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan.
    2. Mix well and then add the beer, Guiness or milk to moisten. Do not make it too wet!!
    3. Stir over a gentle heat until all is melted, and when it is a thickish paste, stop stirring, and swivel it around the saucepan, which it will do quite easily.
    4. Leave to cool a little, and meanwhile toast the bread on one side only.
    5. Spread the rarebit over the untoasted side and brown under a hot grill.
    6. This mixture can be made and kept in the refrigerator for several days if required. Sweet white wine can be used instead of beer and gives a good flavour.
    7. (From www.welshholidaycottages.com)

Comments, questions and tips

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Allycat041
19th Sep, 2016
I took out the wuster sauce to make it vegetarian-replaced with wet dijon mustard-still tastes lovely and not really a massive change to the texture. I have also done a second batch with spinach thrown in the mixture at the end and wilted it in the sauce-also works really well!
lous_food
21st Apr, 2016
I just made this and I'm unimpressed. I usually made a roux first but this seemed a lot faster. It was really greasy and the gloppy texture wasn't very appealing. Won't be cutting corners again.
Bethanwy
27th Mar, 2016
5.05
Gorgeous recipe. Nice with a finely sliced leek, sautéed and then added to the mixture, and served with smokey baccon. As it is, it's a great rendition of the traditional recipe.
twinmum
24th Jan, 2016
This is gorgeous and the family incl kids love it. Slightly less mustard for them. Loved this as a child, made with just milk and cheese, but this is even better. Daughter, age 9, really enjoyed being able to make this for our family tea time too.
jfergie284
1st Mar, 2014
Really tasty. Didn't have English mustard powder, used a tsp of Djon instead. Makes plenty for 4 large slices of toast. Will make regularly for a weekend treat.
vixterj
27th Jan, 2014
5.05
Easy and great flavour - better than cheese on toast. Easy to halve quantities to serve 1.
teresabee
22nd Sep, 2013
We usually add a whisked egg to the mix once it's come off the heat, kevinslaithwaite ;) This is one of my favourite weekend treats, despite being a little extra work than simple cheese on toast; it's well worth it!
kevinslaithwaite
19th Sep, 2013
Made this for lunch and used some white wine, as I had no beer open, and it was flavoursome. I have had Welsh rarebit in North Wales, several times, and this was as tasty, but I think they use eggs in the mix. Having said that, this is quick and easy and I will use it again, as the flavours and the cheese is more tasty than just melted cheese on toast.
thedavidcreed
20th Mar, 2015
This was swimming in butter/fats, when melted. is that normal? Am I supposed to try and get that on the bread or discard it?
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