Celebrate National Welsh Rarebit Day with us (3rd September). This dish dates back to the 18th Century and is a kind of ‘posh cheese on toast’ with a twist.

Scroll down to view the recipe and watch this video of Rebecca show you how to make this famous Welsh dish. Simple and so satisfying!


  • 50g / 2oz flour
  • 50g / 2oz butter
  • 250ml / 9oz strong beer, warmed
  • 250g / 9oz strong cheddar, grated
  • 2 tsp English mustard
  • 2 tbsp Worcestershire sauce
  • Black pepper
  • 4 large slices granary bread


  • Measuring Cup (725C)
  • Tri-Ply Sauce Pan (#CW7004BK)
  • Sandwich Spreader (#4104BKEU)
  • Wooden Spoon (#W12)
  • Whisk (#SP10)
  • Box Grater (#SG205BH)
  • Measuring Spoon Set (#722)
  • Enamelware Plate (#80018)


  • In a small saucepan melt the butter and make a roux with the flour.
  • Cook for a couple of minutes, stirring to prevent the roux from burning.
  • Stir in the warm beer by degrees, until you have a thick but smooth sauce.
  • Add the grated cheese, mustard and Worcestershire sauce and stir until melted. You should now have a thick paste. Season well with black pepper.
  • Lightly toast and butter the bread, then pile up the cheesy mixture on each slice.
  • Cook under a hot grill for a few minutes, until browned and bubbling.
Rebecca Redden

Author Rebecca Redden

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