Welsh Rarebit

READY IN: 12mins
Recipe by Millereg

An inexpensive but savoury dish. It may have originally been a French dish, as there are old French culinary references to "lapin gallois". When I was a child, our family had this as a bedtime snack a couple of times a week. Never tired of it.

Top Review by Leonard Cohen

This tastes just like I remember having in England. I served it with grilled sliced tomatoes on top, because that's how I remember it. And next time I might cut back on the ale, just a little, to make a thicker sauce.

Ingredients Nutrition


  1. Preheat a broiler.
  2. Place the bread slices on a baking sheet.
  3. Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side.
  4. Remove from the broiler.
  5. In a small saucepan over medium heat, combine the cheddar and the dark ale.
  6. When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.
  7. Cut each piece of toast in half, diagonally, and arrange around the edges on a flameproof platter.
  8. Pour the cheese mixture over the toasts so they are covered completely.
  9. Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.
  10. Remove from the broiler and serve piping hot.

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