Wales – Welsh Rarebit

Welsh Rarebit as a starterPrep time 5 minutes, cooking time 10 minutes.


50g butter
50g plain flour
250ml beer or cider
250g grated strong cheese (ideally Welsh)
1 to 2 tsp English mustard
2 tbsp Worcestershire sauce
A pinch of black pepper


Melt the butter in a saucepan and then stir in the flour and make a roux. Add the beer or cider gradually whilst constantly stirring. After a few minutes on the heat this will begin to thicken at which point the cheese can be added. Once the cheese has melted and you have a lovely thick sauce add the mustard, Worcestershire sauce and pepper.

Welsh Rarebit should be served on buttered toast made with fresh granary bread. Cook under the grill for a few minutes until it begins to bubble and turn brown. If like me you make far too much you can keep your Welsh Rarebit in the fridge for a few days and it goes on toast really easily from cold like a spread.

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