50min 4 ppl
Welsh Rarebit
30 minutes
4 people
Medium31–60 min or 7–12 steps
30 min · 11 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 22g
Carbs 36g
Fats 26g
About this dish
Anchored by a proper roux-thickened cheese sauce spiked with dark ale, mustard, and Worcestershire, this Welsh Rarebit toasts under the grill until blistered and bubbling — the technique that transforms glorified cheese on toast into something genuinely pub-worthy.
Allergy Info
Dairy, Gluten, Eggs, Sulphites, Mustard
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Unsalted butter30 g
- Mature cheddarfinely grated250 g
- Large egg yolk1
Tins & Jars
- Dark ale or stout120 ml
Dried Goods
- Plain flour30 g
- Thick slices sourdough or bloomer bread4 slices
Spices & Seasonings
- Mustard powder1 tsp
- Smoked paprika0.5 tsp
- Cayenne pepper0.25 tsp
- Flaky sea salt to taste
- Black pepper to taste
Oils & Condiments
- Worcestershire sauce (vegetarian variety)2 tsp
- English mustard1 tsp
Utensils
- Medium saucepan
- Whisk
- Wooden spoon or spatula
- Grater
- Shallow bowl
- Cling film
- Grill (broiler)
- Baking tray or grill rack
- Knife
- Measuring jug
Method
1
Finely grate the cheddar, separate the egg yolk, and measure out the ale, Worcestershire sauce, English mustard, mustard powder, paprika, and cayenne so everything is ready before you begin the sauce.
Approx. 5 minutes
2
Melt the butter in a medium saucepan over medium-low heat, add the flour, and stir constantly for 2 minutes until the roux smells biscuity and has turned a pale straw colour.
Approx. 2 minutes
3
Pour in the ale gradually, whisking continuously, then cook for 3 minutes until the mixture is thick, smooth, and pulls away slightly from the sides of the pan.
Approx. 3 minutes
4
Stir in the Worcestershire sauce, English mustard, mustard powder, smoked paprika, and cayenne, then remove the pan from the heat.
Approx. 1 minutes
5
Add the grated cheddar in three additions, stirring each batch until fully melted before adding the next, then season generously with black pepper and a pinch of salt.
Approx. 3 minutes
6
Stir in the egg yolk quickly and thoroughly — it enriches and stabilises the sauce, helping it blister rather than split under the grill.
Approx. 1 minutes
7
Transfer the sauce to a shallow bowl, press a sheet of cling film directly onto the surface, and allow it to cool and firm up at room temperature for 15 minutes.
Approx. 15 minutes
8
Preheat your grill to its highest setting and toast the bread slices on both sides until golden and rigid — this is essential so the bread supports the sauce without going soggy.
Approx. 4 minutes
9
Spread the rarebit mixture generously over each slice in an even layer approximately 1 cm thick, spreading it all the way to the edges so the crust catches and colours too.
Approx. 2 minutes
10
Grill the topped toasts for 4–5 minutes, watching closely, until the surface is deeply golden, bubbling vigorously, and streaked with dark blistered patches.
Approx. 5 minutes
11
Rest for 1–2 minutes before serving — the sauce sets slightly and the heat evens out so it isn't molten at the edges and cool in the centre.
Approx. 2 minutes
