Welsh rarebit is a British dish closely associated with Wales: crisp toast covered with a savoury, bubbling mixture of mature cheese, ale, mustard and seasoning. Its exact origins and name have been debated, and family versions vary; this one uses a smooth stovetop cheese sauce and a quick grill finish, a practical approach for the classic dish many cooks look for under Delia Smith’s name.
Ingredients
- 4 thick slices sturdy white or sourdough bread, about 6 oz (170 g) total
- 1 tablespoon (14 g) unsalted butter, softened, for the bread
- 2 tablespoons (28 g) unsalted butter, for the cheese sauce
- 2 tablespoons (16 g) all-purpose flour
- 1/2 cup (120 ml) ale, preferably a malty brown or amber ale
- 8 oz (225 g) mature Cheddar, finely grated
- 1 teaspoon (5 ml) English mustard
- 1 tablespoon (15 ml) Worcestershire sauce
- 1/8 teaspoon (about 0.5 g) cayenne pepper, or to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the grill and ingredients. Set an oven grill (broiler) to high and allow about 3 minutes for it to heat. Grate the Cheddar finely so it melts evenly, measure the ale and seasonings, and keep the bread nearby. Finely grated cheese is useful here: large chunks can leave the sauce lumpy before the toast has had time to brown.
- Toast the bread. Put the slices on a grill-safe tray and toast them under the hot grill for about 2 minutes on each side, until dry and lightly golden rather than deeply browned. Timing varies with the thickness of the bread and the grill, so watch closely. Lightly butter one side of each slice while it is still warm, then arrange the slices buttered-side up on the tray. The first toast helps keep the bread sturdy beneath the moist topping.
- Make a roux. While the bread toasts, melt the 2 tablespoons (28 g) butter in a small, heavy saucepan over medium-low heat. Stir in the flour and cook for about 1 minute, stirring continuously. The mixture should look smooth and pale, with no dry flour visible; avoid browning it, since a dark roux can give this quick cheese sauce a toasted or bitter taste.
- Add the ale gradually. Pour in a small splash of ale and whisk until smooth before adding the rest in two or three additions. Keep whisking as the sauce thickens, about 2 minutes. Adding the liquid gradually helps prevent lumps. If a few small lumps remain, whisk firmly over low heat before moving on rather than trying to correct them after adding the cheese.
- Melt in the cheese and season. Turn the heat to low and stir in the grated Cheddar in handfuls. Let each handful begin to melt before adding the next. Stir in the English mustard, Worcestershire sauce, cayenne and black pepper. Cook gently for about 2 minutes, stirring, until the mixture is thick, glossy and spreadable. Do not let it boil: high heat can cause cheese to separate and turn oily. Taste a little and adjust the pepper or cayenne if needed; the Cheddar and Worcestershire already bring plenty of savouriness.
- Top the toast. Spoon the warm cheese mixture over the buttered sides of the bread and spread it nearly to the edges. Divide it evenly so every slice gets a generous layer, but do not pile it too high or the middle may stay soft while the top colours. If the mixture becomes too firm to spread, stir in a teaspoon of warm ale or water at a time over very low heat.
- Grill until bubbling. Place the tray under the hot grill for about 2 minutes, watching it constantly. The rarebit is ready when the surface bubbles and develops golden patches. Grill distance and heat vary, so use the visual cues rather than walking away for a fixed time; the topping can go from golden to scorched quickly. Serve straight away while the toast is crisp and the cheese is hot.
Tips
- Choose cheese with flavour. Mature Cheddar gives the topping its characteristic sharp, savoury taste and melts well when grated finely. A mild Cheddar can work, but the result will be gentler and may need a little more mustard or black pepper. Avoid pre-shredded cheese if possible: its coating can make a smooth sauce harder to achieve.
- Keep the heat moderate. The sauce should thicken gently, not boil. If it looks greasy, take the pan off the heat and whisk in a teaspoon of warm ale or water. This may bring it back together, though a sauce that has been boiled hard can remain less smooth. Adding cheese in portions over low heat is the best prevention.
- Use the right bread and grill-safe tray. Thick-cut bread, sourdough or a firm country loaf holds the topping better than thin, soft sandwich bread. Check that the tray is safe for the grill and keep it level when moving it; the cheese is hot and can slide. If your grill heats unevenly, rotate the tray once during the final browning.
- Mind the Worcestershire and ale substitutes. Traditional Worcestershire sauce usually contains anchovies, so use a vegetarian Worcestershire-style sauce if you want the dish vegetarian. If ale is unavailable, non-alcoholic ale is the closest swap; mild vegetable stock can also work, but makes the flavour less malty and slightly more savoury.
Serving Suggestions
Serve each slice immediately as a substantial lunch, a light supper or a savoury snack. A simple green salad dressed with vinegar or lemon gives a fresh contrast to the rich cheese, while sliced tomatoes, cucumber or lightly dressed cabbage add crunch. For a warmer plate, pair the rarebit with tomato soup or a bowl of vegetable soup, keeping the soup fairly light so the meal does not become too heavy.
For a traditional pub-style presentation, cut the toast in halves or triangles and serve it on warmed plates. A spoonful of chutney or pickled onions on the side adds sweet-and-sharp contrast, but keep them separate from the topping so the toast stays crisp. If serving several people, grill the slices in batches and bring each batch to the table as soon as it is ready; rarebit is at its best just after the cheese bubbles.
Variations
Mustard powder: If English mustard is hard to find, replace the teaspoon of prepared mustard with 1/2 teaspoon (about 1 g) mustard powder mixed into the flour before adding the ale. Mustard powder has a drier, more direct heat, so begin with the smaller quantity and add more only if you prefer a sharper finish. Dijon mustard is another convenient option, though it gives the topping a softer, wine-like tang.
Different beer or no beer: A brown or amber ale gives a rounded malt flavour, while a pale ale may taste brighter and more bitter. Avoid strongly hopped beer unless you specifically want that bitterness to come through. Non-alcoholic ale keeps a similar character; mild vegetable stock is a useful alternative when avoiding beer entirely, but produces a less traditional flavour. Add the liquid in the same gradual way.
Extra savoury toppings: A thin layer of sliced tomato can go beneath the cheese mixture, but pat the slices dry first to limit excess moisture. A few cooked mushrooms or finely sliced spring onion can also be added sparingly. These additions make the toast more substantial, but too much topping can soften the bread and prevent the rarebit from browning evenly.
Welsh rarebit with an egg: Some versions finish with a fried or poached egg served on top, rather than mixing egg into the cheese sauce. That makes a richer meal and changes the texture, but the cheese topping itself can be prepared as written. Cook egg dishes to the USDA FSIS safe minimum internal temperature of 160°F (71°C), checked with a food thermometer, or cook whole eggs until the yolk and white are firm.
Storage and Reheating
Welsh rarebit is best made and eaten straight away because the toast softens as it sits. If you have leftovers, refrigerate them within 2 hours in a covered container and keep them for up to 3–4 days. The topping may firm up in the fridge, and already-topped toast will not regain its original crisp texture, but it can still be reheated.
For the best leftover result, store any unused cheese mixture separately from the toast if you can. Warm the mixture gently in a small saucepan over low heat, stirring often and adding a teaspoon or two of water or ale if it is too thick. Spread it on freshly toasted bread and grill until bubbling. If reheating already assembled slices, use a moderate oven or grill until hot throughout; leftovers should reach 165°F (74°C), as measured with a food thermometer. Avoid repeated reheating, and discard portions left at room temperature for more than 2 hours. Freezing is not ideal because the cheese sauce can become grainy and separate after thawing.
Frequently Asked Questions
Is Welsh rarebit the same as cheese on toast?
They are related, but Welsh rarebit usually has a prepared cheese topping rather than plain slices of cheese melted over bread. The cheese is combined with ingredients such as ale, mustard and Worcestershire sauce, then spread on toast and browned. Everyday versions vary, and some cooks use a simpler topping, but the seasoned sauce is what gives this recipe its classic rarebit character.
Why is it called Welsh rarebit?
The dish is strongly associated with Wales, but the name’s precise history is uncertain and its origins are debated. “Welsh rabbit” is an older name sometimes used for the same dish; it does not mean that rabbit is an ingredient. The name “rarebit” became common later, and recipes have continued to vary from household to household.
Can I make the cheese mixture ahead?
Yes. Make the topping, cool it promptly, cover it and refrigerate it for up to 3–4 days. Rewarm it gently in a saucepan with a small splash of ale or water, stirring until it is spreadable, then top freshly toasted bread and grill. It may be thicker or a little less smooth than freshly made sauce, so avoid reheating it over high heat.
Why did my rarebit turn oily or grainy?
Cheese sauce can split if it gets too hot, especially if it boils after the cheese has been added. Keep the pan on low heat, stir in the Cheddar gradually and take it off the burner as soon as it is smooth and thick. Finely grating the cheese also helps it melt quickly. If it starts to look oily, remove it from the heat and whisk in a teaspoon of warm liquid; the texture may improve, although it may not become perfectly smooth again.
Can I make Welsh rarebit without alcohol?
Use non-alcoholic ale for the closest malty flavour, or mild vegetable stock for a straightforward alternative. Stock changes the result by making it more savoury and less beery, but it still makes a good cheese topping. Add either substitute gradually, just as you would add ale, so the sauce remains smooth and thick enough to spread.
What should I do if I do not have an oven grill?
Toast the bread in a toaster or skillet, top it with the cheese mixture, then place the slices on a tray in a very hot oven until the topping is bubbling and golden. Keep an eye on them because oven browning is less direct and may take longer than grilling. If the oven has a broiler setting, use that instead and follow the same close-watch approach as for a grill.
Related
- Dhal Curry Recipes: Sri Lankan-Style Lentil Curry
- Top Ramen Stir-Fry Recipe with Crisp Vegetables
- Piri Piri Chicken Marinade: Easy, Bright, and Spicy
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).