Welsh Rarebit

This recipe is really the minimum amount you can make for a successful mixture. It will keep in the fridge for up to ten days, so can be used in plenty of other dishes. My favourite use is with the Smoked Haddock with tomato salad opposite. It’s also delicious as a simple cheese on toast.


  • 700 g ( lb) mature Cheddar, grated
  • 150 ml (5 fl oz) milk
  • 25 g (1 oz) plain flour
  • 50 g (2 oz) fresh white breadcrumbs
  • 1 tablespoon English mustard powder
  • 2 shakes of Worcestershire sauce
  • Salt and freshly ground white pepper
  • 2 eggs
  • 2 egg yolks


Put the Cheddar into a pan and add the milk. Slowly melt them together over a low heat, but do not allow the mix to boil as this will separate the cheese. When the mixture is smooth and just begins to bubble, add the flour, breadcrumbs and mustard and cook for a few minutes, stirring, over a low heat until the mixture comes away from the sides of the pan and begins to form a ball shape. Add the Worcestershire sauce, salt and pepper and leave to cool.

When cold, place the mixture into a food processor, turn on the motor and slowly add the eggs and egg yolks. (If you don’t have a processor or mixer, just beat vigorously with a wooden spoon.) When the eggs are mixed in, chill for a few hours before using. After it has rested in the fridge, you will find the rarebit is very easy to handle and has so many uses. The mix also freezes very well. When I make it at home, I divide it into four and freeze three batches for use later!