Ultimate Welsh rarebit
- Published: 23 Jan 23
- Updated: 25 Mar 24
“Rarebit is a classic Welsh dish that’s incredibly versatile. It works as a side or a standalone meal and is perfect for brunch – especially if you’re not an egg person. It’s rich and creamy, and we incorporate beer to give that added umami.” Olivia-Rose Lionel, head chef at Rarebit London
Rarebit topping takes fish pie to another level, in this delicious recipe
Ingredients
- 250ml ale
- 50g unsalted butter
- 50g plain flour
- Splash Worcestershire sauce
- 1 tsp English mustard
- 1 tsp cayenne pepper
- 130g mature cheddar, coarsely grated
- 130g red leicester, coarsely grated
- Splash single cream
- 1 medium free-range egg yolk, beaten
- 4 thick slices bread
Method
- Gently warm the ale through in a pan. In another pan, melt the butter over a medium heat, then add the flour and cook for a few minutes, stirring to create a roux. Gradually whisk in the beer to make a smooth sauce.
- Whisk in the Worcestershire sauce, mustard and cayenne pepper. Add the cheeses and whisk until fully melted. Remove from the heat and stir in a splash of cream and the egg yolk.
- Heat the grill to high. Grill the bread on both sides, then divide the cheese sauce among them and pop back under the grill until golden (about 2 minutes).
- Recipe from February 2023 Issue
Nutrition
- Calories
- 578kcals
- Fat
- 36.7g (21.7g saturated)
- Protein
- 23.4g
- Carbohydrates
- 34.9g (3.9g sugars)
- Fibre
- 1.9g
- Salt
- 1.8g
delicious. tips
The egg yolk adds richness, but if you’d prefer not to include one just add a little more cream.
You can make the rarebit mixture up to the end of step 2 and keep it chilled for up to 3 days before sitting it on top of toast and grilling. Great for if you have guests, or to make a double batch and save the rest for another day.
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