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Member recipe

Welsh Rarebit

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(15 ratings)

Member recipe by


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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  • 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


    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

Comments, questions and tips

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Mark Kingdon's picture
Mark Kingdon
7th May, 2019
I enjoy this dish it reminds me of Sunday night tea in the winter when i was a child a very beautiful tasty dish i don’t eat it enough
8th Jan, 2019
Try adding a raw egg to the mixture instead of milk or beer.
Paul Evans's picture
Paul Evans
12th Jul, 2018
Recipe is traditional but you have spelt Guinness wrong
8th Apr, 2017
Last had this in 1977! In South Africa at a very special coffee shop in Windsor Park, Jo' burg. This was my first time making it myself and it passed my mother's taste test with flying colours, so no more need be said. Thank you. Xmx
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!
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.
5th Nov, 2017
I have just done the same and cost me £5 for the Guiness and wasn’t impressed at all
27th Mar, 2016
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.
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.
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.


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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