Welsh Rarebit {Easy Classic}

Four slices of Welsh rarebit - cheese on toast with beer - on a white surface.

5 from 2 votes

Welsh Rarebit {Easy Classic}

This traditional Welsh Rarebit recipe is a total nostalgic treat. Make a quick cheesy mix that’s packed with flavour into a simple toasted dish that’s perfect for breakfast, lunch or a quick dinner.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast, Lunch, Main Course, Snack

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

200 g Mature cheddar cheese Grated
1 Egg
4 tbsp Dark stout or ale
1 tsp Worcestershire sauce
1 tsp English mustard
4 Thick slices of bread
Freshly ground black pepper

Metric - Imperial

Instructions

Heat the grill to high.
Stir the cheese, egg, stout, Worcestershire sauce and mustard together in a bowl, along with a little black pepper.
Toast the bread, under the grill, for a few minutes on each side then spread the mixture on the toast and grill for 2-3 minutes until bubbling and golden brown on top.

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Notes

Cheese: The best cheese for Welsh Rarebit is medium or mature cheddar, although you could use another strong-ish one. This recipe also works best if you grate the cheese yourself rather than buying pre-grated.

Best beer: Dark malty beers make the most flavourful rarebit but it will work with any beer you have at home already too.

To make without beer: You can swap this for milk instead.

Storing: The cheese mixture will keep in an airtight container in the fridge for up to 2 days ready to spread onto toast.

Nutrition