Welsh Rarebit – Creamy, Savory Cheese-on-Toast Delight
Welsh Rarebit is a rich, comforting British classic: a warm cheese sauce made with sharp cheddar, ale, mustard, and Worcestershire sauce, grilled over thick slices of toasted bread until golden and bubbling. Perfect for brunch, a cozy snack, or a nostalgic treat — this ultimate recipe brings love, warmth, and indulgence in every bite.
Welsh Rarebit is a beloved British dish (sometimes humorously called “Welsh rabbit”), but despite the name, it contains no rabbit. Wikipedia+1 Its roots go back to the 18th century. Wikipedia+1
At its core, it’s a savory cheese sauce — typically made with matured cheddar, ale or beer, mustard, and Worcestershire sauce — poured over toasted bread, then grilled until it’s bubbling and golden. Encyclopedia Britannica+1
Over time, the recipe has become more refined: variations include using Welsh cheddar, adding cayenne or paprika for a little warmth, or even serving with a fried egg on top (which is then called a “Buck Rarebit”). wales.com+1
It’s an indulgent, comforting snack or light meal — perfect for a lazy brunch or as a hearty snack in cold weather. wales.com
Ingredients
- 25 g unsalted butter
- 25 g plain flour
- 150 ml ale / beer (Welsh beer is traditional)
- 1 tsp English mustard powder
- ¼ tsp cayenne pepper (optional)
- 1 “good glug” / spoon of Worcestershire sauce
- 300 g mature cheese (cheddar, or a mix of cheddar + Caerphilly)
- 4 thick slices of good-quality bread (white, sourdough or farmhouse)
- (Optional) Chopped chives for garnish
Nutritional Information
- Calories: ~600 kcal (based on similar recipes
- Fat: ~35–37 g
- Saturated Fat: ~20–22 g
- Carbohydrates: ~45–50 g (bread + sauce)
- Protein: ~25–27 g (from cheese)
- Sodium: Moderate to high (cheese + Worcestershire)
Directions
How to Make the Perfect Welsh Rarebit
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Make a Roux
Heat a small saucepan on medium. Melt the butter, then whisk in the plain flour. Cook together for about 1–2 minutes to form a roux. KitchenTricks -
Add the Ale / Beer
Slowly whisk in the warmed ale (or beer) in small increments, stirring continuously, until you get a smooth thick sauce. wales.com -
Flavor the Sauce
Stir in the mustard powder, cayenne (if using), and Worcestershire sauce. Mix well. Sainsbury`s Magazine -
Add the Cheese
Reduce the heat to low. Gradually add the grated cheese, a handful at a time, stirring until completely melted and smooth. (Don’t rush — adding all at once can make the sauce split.) wales.com -
Toast the Bread
While your sauce is ready, toast thick slices of bread. You can toast one side first under a grill (broiler) to crisp it, then flip. Sainsbury`s Magazine+1 -
Assemble & Grill
Spread a generous amount of the cheese sauce over the toasted bread slices. Place them back under the grill (high heat) and cook for about 3–4 minutes (or until the cheese is golden, bubbling, and slightly brown on top). Sainsbury`s Magazine -
Garnish & Serve
If you like, sprinkle chopped chives on top. For a richer version, you can serve with a fried egg (making it a “Buck Rarebit”). wales.com -
Enjoy Immediately
Serve right away so that the cheese sauce is at its creamiest and the toast stays crisp.-
Use Welsh cheddar (or a mix of Caerphilly + cheddar) for an authentic taste. wales.com
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If you don’t want to use beer or ale, you can substitute milk (some versions do this). Nisa Locally
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Add a pinch of paprika or cayenne for a little spice. wales.com
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Make the rarebit sauce in advance and reheat it gently — it keeps well in the fridge for a few days. Sainsbury`s Magazine
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For a fancier version, serve in small copper pots (rarebit warmers) with cubed bread for dipping (like fondue). Wikipedia
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