Welsh Rarebit

Preparation info

  • Difficulty


  • Serves


Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Welsh rarebit used to be served regularly as a savoury course at the very end of a meal. It is better as a snack with aperitifs before the start of a meal, or as a light lunch.

This recipe produces a warming and savoury Welsh rarebit. I don’t like it too hot and peppery, and have never subscribed to the vindaloo school of thought which equates one’s capacity for very hot food with one’s virility.


  • ½ oz (15 g) butter
  • 1 teaspoon plain flour
  • 1 fl oz (25 ml) milk
  • 1 tablespoon Dijon mustard
  • 8 oz (225 g) mature Cheddar cheese, grated
  • 2 fl oz (50 ml) stout
  • black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 medium egg 4 slices of the bread you prefer


  1. Melt the butter in a small saucepan. Add the flour and stir over a low heat to form a little roux. When the roux comes cleanly away from the bottom of the pan it is cooked.
  2. Add the drop of milk and stir until combined, and it too comes cleanly away from the pan surface.
  3. Add the mustard, cheese, stout and pepper. Stir with a wooden spoon over the same low heat until it is all combined. Let the mixture come to the boil, which it does with all the grace of a hot mud spring.
  4. Remove the pan from the heat. Add the Worcestershire sauce and egg. Stir the latter in quickly or it will cook before being incorporated.
  5. Allow this mixture to cool.
  6. Toast the bread lightly on both sides. Spread the mixture thickly on top and return to the grill to glaze.