Black Pepper Wrexham is a bold, modern take on the classic Welsh rarebit, where the sharp, salty tang of mature cheddar meets the fruity heat of freshly cracked black pepper. It’s a comforting, indulgent dish that works beautifully as a quick lunch, a hearty snack, or even a simple supper. The key to its success is a rich, beer-spiked cheese sauce that’s poured over toasted bread and grilled until bubbling and golden — a perfect balance of creamy, spicy, and savory.
Ingredients
- 4 thick slices of crusty white bread (such as sourdough or brioche)
- 2 tablespoons (28 g) unsalted butter, plus extra for spreading
- 2 tablespoons (16 g) all-purpose flour
- 1/2 cup (120 ml) brown ale or lager (or use milk for a non-alcoholic version)
- 1/2 cup (120 ml) whole milk
- 2 cups (200 g) grated mature cheddar cheese (or a mix of cheddar and Gruyère)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper, plus extra for garnish
- 1/4 teaspoon salt, or to taste
- 1 large egg yolk (optional, for extra richness)
Instructions
- Preheat your broiler/grill to high. Place the bread slices on a baking sheet and toast them under the broiler for 1–2 minutes per side until lightly golden. Remove and set aside. Reduce the oven temperature to 400°F (200°C) if using the oven method instead.
- In a medium saucepan, melt the butter over medium heat. Add the flour and stir continuously for 1–2 minutes until the mixture is smooth and bubbling (this is a roux). Do not let it brown.
- Gradually whisk in the beer and milk, a little at a time, ensuring there are no lumps. Keep whisking until the sauce thickens and comes to a gentle simmer, about 3–4 minutes.
- Reduce the heat to low. Add the grated cheese, mustard, Worcestershire sauce, black pepper, and salt. Stir until the cheese is fully melted and the sauce is smooth. If using the egg yolk, remove the pan from the heat and whisk it in quickly.
- Taste and adjust seasoning with more salt or pepper if needed. The sauce should be thick but pourable.
- Spread a thin layer of butter on the untoasted side of each bread slice. Place the slices buttered-side up on a baking sheet or in a shallow ovenproof dish.
- Spoon the cheese sauce generously over each slice, covering the bread completely. You can use all the sauce or reserve some for dipping.
- Return to the broiler/grill and cook for 2–4 minutes until the top is bubbling and golden brown in spots. Watch closely to prevent burning.
- Remove from the heat, sprinkle with a little extra freshly ground black pepper, and serve immediately while hot and gooey.
Tips
- Bread choice: Use a sturdy bread like sourdough or a thick-cut farmhouse loaf. Flimsy sandwich bread will become soggy under the sauce.
- Cheese matters: For the best flavor, use a well-aged cheddar that melts well. Avoid pre-shredded cheese as it often contains anti-caking agents that can make the sauce grainy.
- Don’t overcook the sauce: Once the cheese is melted, remove from heat. Overheating can cause the sauce to separate or become stringy.
- Make ahead: The cheese sauce can be made up to 2 days ahead and stored in the fridge. Reheat gently on the stovetop with a splash of milk before assembling.
Serving Suggestions
Serve Black Pepper Wrexham hot, straight from the broiler. It pairs wonderfully with a simple green salad dressed with a sharp vinaigrette to cut through the richness. For a heartier meal, add a poached egg on top or serve alongside a bowl of tomato soup. A cold pint of ale or a crisp lager is the classic beverage pairing.
Variations
- Smoky Twist: Add 1/2 teaspoon of smoked paprika or a few drops of liquid smoke to the sauce for a deeper, smokier flavor.
- Herb Infusion: Stir in 1 tablespoon of chopped fresh chives or thyme just before serving for a fresh, aromatic note.
- Vegetable Boost: Top the rarebit with thinly sliced tomatoes or caramelized onions before grilling for extra texture and sweetness.
- Non-Alcoholic: Replace the beer with an equal amount of milk or a splash of apple cider for a family-friendly version.
Storage and Reheating
Leftover Black Pepper Wrexham is best eaten the same day, but you can store any unused cheese sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm the sauce gently in a saucepan over low heat, adding a splash of milk to restore its creamy consistency. Assembled rarebits can be refrigerated for up to 1 day, but the bread will soften. Reheat in a toaster oven or under the broiler for 3–5 minutes until hot and bubbling. Do not microwave, as it will become soggy.
Frequently Asked Questions
Can I use any type of beer? Yes, but a brown ale or a mild lager works best. Avoid strongly hopped IPAs, which can make the sauce bitter. For a non-alcoholic version, use milk or a non-alcoholic beer.
What if I don’t have Worcestershire sauce? You can substitute with a splash of soy sauce or a teaspoon of balsamic vinegar mixed with a pinch of sugar. The flavor will be slightly different but still delicious.
Can I make this gluten-free? Absolutely. Use gluten-free bread and replace the all-purpose flour with a gluten-free flour blend or cornstarch (use half the amount). Ensure your Worcestershire sauce is gluten-free (some brands contain barley).
Why is my sauce grainy? Graininess usually happens when the cheese is overheated or when pre-shredded cheese with anti-caking agents is used. Grate your own cheese and melt it over low heat, stirring constantly, to avoid this.
Can I prepare the rarebit in advance? You can prepare the cheese sauce up to 2 days ahead and keep it refrigerated. Assemble the rarebits just before serving and grill them right away for the best texture.
Is it safe to leave leftovers at room temperature? No. Per USDA guidelines, any perishable food should be refrigerated within 2 hours. If left out longer, discard it to prevent foodborne illness.
Related
- Sugar Cookie Fudge with Condensed Milk
- Sugar Cookie Glaze That Hardens: Recipe
- Sugar Cookie History: From Ancient Persia to Your Oven
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).