How to Make Welsh Rarebit – A Classic British Cheese Dish

--- published by foodie Parmod.

Welsh rarebit, also spelled Welsh rabbit, is a traditional British dish featuring a savoury cheese sauce served over hot buttered toast. Despite the name, there’s no rabbit involved! This beloved comfort food hails from Wales and is often enjoyed as a quick lunch, hearty snack, or simple supper.

Whether you're new to British cuisine or simply craving something cheesy and satisfying, this recipe is for you.

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🧀 What Is Welsh Rarebit?

Welsh rarebit is essentially posh cheese on toast – but far tastier and more indulgent than it sounds. It’s made by melting strong cheddar cheese with ale or milk, mustard, Worcestershire sauce, and seasoning, then spooned over toasted bread and grilled to bubbling perfection.

It's a pub favourite and a comfort classic, best enjoyed hot and melty straight from the grill.

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🛒 Ingredients for Traditional Welsh Rarebit (Serves 2)

200g mature cheddar cheese, grated

2 tsp English mustard or Dijon mustard

1 tbsp Worcestershire sauce

2 tbsp milk, ale, or stout (traditional)

1 tbsp plain flour

1 tbsp butter

2 large slices of thick-cut bread (white or wholemeal)

Salt and freshly ground black pepper

Optional: pinch of cayenne pepper or paprika for garnish

Optional: 1 egg yolk for richness

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🔪 How to Make Welsh Rarebit – Step-by-Step Instructions

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1. Make the Cheese Sauce

Start by melting the butter in a small saucepan over medium heat. Stir in the flour to make a roux and cook gently for about 1 minute.

Slowly add the milk or ale, whisking constantly to avoid lumps. You’re aiming for a smooth, thick paste.

Once combined, add the mustard, Worcestershire sauce, and grated cheddar cheese. Stir until the cheese has fully melted and the sauce is smooth and thick.

Season with a pinch of salt, black pepper, and optional cayenne pepper for a subtle kick. If you like a richer finish, whisk in an egg yolk off the heat.

Let the mixture cool slightly – this helps it sit better on the toast.

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2. Toast the Bread

While the cheese mixture cools, toast your bread slices lightly on both sides under the grill or in a toaster. You want them firm enough to hold the topping without going soggy.

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3. Grill the Rarebit

Spoon the cheese mixture generously over the toast. Spread evenly all the way to the edges to avoid burning.

Place under a hot grill (broiler) for 2–3 minutes or until the top is bubbling and golden brown.

Keep an eye on it – the topping can brown quickly.

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4. Serve Hot

Serve immediately, perhaps sprinkled with a little paprika, black pepper, or chopped chives. Welsh rarebit pairs beautifully with:

A poached or fried egg on top

Crisp green salad

Tomato chutney or Branston pickle

A cup of tea or a pint of ale

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💡 Tips for the Best Welsh Rarebit

Use mature cheddar for that sharp, tangy flavour.

Avoid cheap bread – thick-cut, crusty slices work best.

Grill, don’t bake – it gives the cheese a golden crust.

Make it your own by adding chopped leeks, tomatoes, or even cooked bacon bits.

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🧾 A Bit of History

The first written mention of Welsh rabbit dates back to the 18th century. The term was likely a humorous jab at the Welsh countryside diet – with cheese as a "poor man's meat".

Over time, the name evolved into rarebit to avoid confusion. Regardless of the name, the dish remains a treasured staple of British comfort food.

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🥪 Variations You Can Try

Buck Rarebit: Welsh rarebit topped with a fried egg.

English Rarebit: With beer instead of milk, and sometimes with sliced tomatoes.

Scotch Rarebit: Add a splash of Scotch whisky to the sauce.

Rarebit Toastie: Use the mix inside a toasted sandwich.

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✅ Final Thoughts

Welsh rarebit is more than just cheese on toast – it’s a rich, savoury, satisfying dish with deep British roots. With this easy recipe, you can bring a slice of Welsh heritage into your home using simple ingredients and classic techniques.

Give it a go and taste the comforting goodness of proper Welsh rarebit – perfect for lunch, supper, or even a late-night snack.

--- write ✍️ by foodie Parmod.