Recipe
Classic Welsh Rarebit
A bubbling British cheese toast topped with a stout-spiked Cheddar sauce, mustard and Worcestershire sauce, then finished under the grill for a crisp, savoury supper or snack.
Ingredients
Method
10 mins prep10 mins cook20 mins total
Melt the butter in a saucepan over medium heat. Add the grated Cheddar, stout, mustard and Worcestershire sauce, stirring until smooth and glossy.
Take the pan off the heat and whisk in the egg yolks. Season with salt and freshly ground black pepper, then leave the mixture to cool slightly so it thickens.
Heat the grill to high. Toast the bread on one side, then spread the cheese mixture over the untoasted sides.
Grill the rarebit until the topping is bubbling and browned, watching closely so the bread does not burn. Finish with chopped chives and serve immediately.
Notes
Use a mature Cheddar for the strongest flavour and grate it finely so the sauce melts evenly. Non-alcoholic dark beer can replace the stout if preferred.
About this recipe
Welsh rarebit turns simple toast into a proper British supper. Mature Cheddar is stirred with stout, mustard and Worcestershire sauce to make a sharp, savoury topping that coats each slice of bread.
The mixture is enriched with egg yolks, spread over the toast and finished under a hot grill until bubbling and browned. Serve it as a generous snack, light lunch or relaxed weekend supper, with a little chopped chive on top. The result is crisp at the edges, soft in the centre and richly savoury for a satisfying meal.
