Welsh Rarebit
If you've got porter or dark ale, double cream and mature cheddar, grated, you're most of the way to this dish: about 70 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for grill / broiler and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg Fish Mustard
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Melt the butter in a small heavy saucepan over medium-low heat, stir in the flour and cook the resulting roux for about 1 minute until it smells faintly nutty but has not coloured.
- Pour in the porter a little at a time, whisking constantly, then add the cream and let the mixture bubble gently for 2 minutes until it thickens to a smooth paste.
- Lower the heat and add the grated cheddar a handful at a time, stirring until each addition has melted before adding the next, then beat in the dijon mustard and worcestershire sauce and season with salt and pepper.
- Take the pan off the heat, let it cool for a minute, then beat in the egg yolk so the sauce becomes glossy and thick; set it aside while you prepare the bread.
- Toast the bread slices on both sides under a hot grill until golden and crisp so the base stays firm under the topping.
- Spread the warm cheese mixture thickly and right to the edges of each slice, then return them to the grill for 3 to 4 minutes until bubbling, blistered and deep golden brown.
- Rest the rarebit for a minute so the topping sets slightly, then serve hot with an extra dash of worcestershire sauce if you like.
You'll use: Grill / broiler · Saucepan · Pan · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Double Cream
- heavy cream · whipping cream
Tips & common questions
How long does Welsh Rarebit take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Welsh Rarebit is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Jielbeaumadier welsh 2010.jpg by Jiel Beaumadier, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.