Welsh rarebit

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Let’s clear something up straight away. Rarebit is pronounced rabbit. If you ask for a “Welsh Rarebit” in the UK, you will be met with, at best, a wry smile.

I grew up on the stuff. In fact, if memory serves, this was the first supper I cooked alone.


  • Cheese (cheddar, perhaps), grated
  • ½ tsp English mustard (ideally)
  • 1 Tbsp of beer (or milk)
  • Worcester sauce (optional)
  • Cayenne pepper (optional)
  • ½ oz soft butter
  • Bread for toast (white, ideally)


  • Overhead grill to medium heat
  • Baking tray


  1. For a couple of slices, combine the butter with the mustard, a dash of Worcester sauce and the cayenne. Season with salt and pepper if you like. Mix well.
  2. Add the cheese and beer and mix to combine.
  3. Toast a couple of slices of bread.
  4. Cover one side of the toast with the cheese mixture.
  5. Grill until the cheese melts and there are specs of brown on top.

What you should know

You can add a whole range of toppings (tomatoes, bacon, ham). Go crazy. Nostalgia demands I have mine with a glass of milk (whole fat of course) and, following, two Digestive biscuits.

Re: Welsh rarebit

You omitted a useful topping. Create a depression in the cheese mix and drop in a whole raw egg. Perhaps you should remove the shell! Then grill as before. In the UK this dish is known as ‘Buck Rabbit’.

Re: Welsh rarebit