Welsh Rarebit

Name: Welsh Rarebit
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: British
Ingredients: Some Salt; Some Pepper (Black); 4 slices of Crusty Bread, toasted; 200g Mature Cheddar Cheese, grated; 25g Butter; 25g Plain Flour; 120ml Ale, brown ale or bitter; 60ml Milk; 2 tsp Worcestershire Sauce; 1 tsp English Mustard Powder; 1 large Egg Yolk; 1 pinch of Cayenne Pepper

A rich, savory take on the classic Welsh Rarebit — golden, bubbly cheese sauce spooned over toasted bread for a comforting, slightly tangy treat. The sauce blends mature cheddar with ale, mustard and Worcestershire for depth, then is finished under a hot grill until beautifully browned. Serve immediately for a cozy, pub-style indulgence.

A rich, savory take on the classic Welsh Rarebit — golden, bubbly cheese sauce spooned over toasted bread for a comforting, slight... Show more

Traditional British Recipe

Health Grade

D · Occasional

Rating

4.1

Time

20 min

Price

1,77 €

Calories

784 kcal

quick

easy

low sugar

kid friendly

Method

Heat the grill

Set the oven grill/broiler to its highest setting and let it fully preheat for 5 minutes so it is fiercely hot and ready for the toast and final browning.

Toast the bread

Arrange the crusty bread slices on a tray and toast them under the hot grill for 2 minutes per side, flipping once, until they are crisp and lightly golden. Set them aside on the tray so they are ready for the cheese sauce.

Make the roux

Melt the butter in a saucepan over medium heat, then stir in the plain flour. Keep stirring for 1 minute until you have a smooth, pale paste with no dry flour left.

Build the sauce

Gradually whisk in the ale and milk, adding them a little at a time so the sauce stays smooth. Cook, stirring, for 3 minutes until it thickens and looks glossy, then take the pan off the heat and stir in the grated mature Cheddar cheese, Worcestershire sauce, English mustard powder, egg yolk, a pinch of cayenne pepper, and a little salt and black pepper until the cheese melts into a thick, silky topping.

Top and grill

Spoon the cheese sauce generously over the toasted bread, spreading it right to the edges, then return the slices under the hot grill for 2-3 minutes until the topping is bubbling and speckled golden brown. Serve immediately while the rarebit is molten and the toast stays crisp.