Welsh Rarebit

Preparation info

  • Difficulty


  • Serves


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 8 slices firm bread (preferably sourdough), toasted
  • 400 g (14 oz/4 cups) grated aged cheese
  • 5 tbsp beer
  • 3 tbsp butter
  • 2 tbsp spicy mustard
  • 200 g (7 oz/3⅓ cups) breadcrumbs
  • parsley to garnish


Spread the bread slices on a baking tray covered with baking paper, neatly fitting them in. Mix cheese, beer, butter and mustard in a saucepan on low heat. Fold in the breadcrumbs and blend into a thick sauce. Pour this sauce over the toast slices on the baking tray. Heat the grill to its highest setting. Grill until the cheese bubbles and has light brown patches. This will happen quite quickly. Serve with a little parsley sprinkled on top.