Traditional Welsh rarebit
Serves: 2, easily doubled
Prep time: 15 minsTotal time: 
Recipe photography by Ant Duncan
Traditional Welsh rarebit
True Welsh rarebit is so much more than just plain cheese on toast; while there are simplified versions, the authentic recipe involves an unctuous cheese sauce made with mustard and beer, grilled until golden brown
Serves: 2, easily doubled
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
603Kcal
Fat
36gr
Saturates
22gr
Carbs
42gr
Sugars
5gr
Fibre
4gr
Protein
22gr
Salt
2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 150ml golden ale
- 25g butter
- 25g plain flour
- ½ tsp English mustard powder
- 2 spring onions, finely sliced
- 2 tsp Worcestershire sauce* or Henderson’s Relish
- 125g extra mature cheddar*, coarsely grated (we used Welsh cheddar)
- 2 large slices of bread (we used multiseed bloomer)
- sliced tomatoes or salad leaves to serve
Step by step
Get ahead
The rarebit mixture keeps in the fridge for up to 5 days if you want to make extra for a quick meal on another day.
- Preheat the grill. Gently warm the ale in a small saucepan then pour it into a jug. Melt the butter in the same pan, then when foaming mix in the flour and mustard powder. Cook for about 1 minute, stirring.
- Gradually whisk in the warm ale until you have a smooth thick sauce, then stir in most of the spring onions, the Worcestershire sauce or Henderson’s relish and the cheese. Heat gently, stirring, until the cheese has melted, then remove from the heat and season to taste (you probably won’t need salt).
- Toast the bread on one side under the grill, then turn over and spread with the Welsh rarebit mixture. Scatter with the rest of the spring onions and grill for 3-4 minutes until golden brown and bubbling. Serve with a tomato salad or mixed leaves. *Use Henderson’s Relish and vegetarian cheese, if required
