Welsh Rarebit

Welsh Rarebit

A famous Welsh dish originating from the 18th century.   A kind of ‘posh cheese on toast’. Ingredients vary but mostly include Welsh crumbly cheese, ale and mustard mixed up and served on toast.  It's easy.


50g/2oz flour
50g/2oz butter
250ml/9oz strong Welsh beer, warmed 250g/9oz Crumbly cheese, grated

2tsp mustard
2 tbsp Worcestershire sauce
black pepper
Four large slices of granary bread

 In a saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer slowly, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice of bread. Cook under a hot grill for a few minutes, until browned and bubbly.  Enjoy. 


How about melting some Camembert onto Sourdough bread?  Simple and delicious

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  • Jackie Whittaker
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