Welsh Rarebit

Name: Welsh Rarebit
Prep time: 30 min
Cook time: 15 min
Yield: 2 servings
Cuisine: Pub Grub Classics
Ingredients: Mature Cheddar Cheese — 250 g; Butter — 50 g; Plain Flour — 50 g; Pale Ale — 150 ml; Milk — 150 ml; English Mustard — 1 tsp; Worcestershire Sauce — 5 ml; White Pepper — 1 pinch; Leeks — 2; Butter — 30 g; Salt — 1 pinch; Sourdough Bread — 2 slices; Ham — 100 g; Worcestershire Sauce — For drizzling

This sensational homemade Welsh rarebit features thick toasted sourdough piled with buttered leeks, ham, and a rich, spiced ale-infused cheese sauce grilled until bubbly and golden. Delivering an unbeatable comforting depth of savoury flavour and gooey texture, this classic British treat transforms simple cheese on toast into an extraordinary culinary masterpiece.

Cuisines

Cooking Instructions

Preparation: 30 minutes
Cooking: 15 minutes

Servings: 2

Notes:

Grate mature cheddar cheese for a tangy, rich flavour profile in the rarebit sauce.

Melt butter in a saucepan over medium-low heat, stir in plain flour, and cook to form a roux with a nutty toasted aroma.

Gradually whisk in ale or pale beer followed by milk to create a smooth, thick base.

Season the sauce with English mustard, Worcestershire sauce, and white pepper, simmering for 5 to 10 minutes.

Remove the pan from the heat before stirring in the grated cheddar cheese progressively to prevent the sauce from splitting.

Chill the cheese mixture in the fridge covered with parchment paper pressed to the surface so it firms up before spreading.

Sauté sliced leeks in butter with a pinch of salt over medium heat until soft and tender.

Lightly toast sourdough bread slices under a grill before layering with buttered leeks, ham, and the chilled cheese rarebit mixture.

Grill the assembled rarebit until the top is bubbling, melted, and deeply golden brown.

Make Cheese Sauce
Melt butter in a saucepan over medium-low heat, add plain flour, stir to form a roux, cook until lightly toasted, then gradually whisk in pale ale and milk.

Season and Simmer
Stir in English mustard, Worcestershire sauce, and white pepper, and simmer the sauce gently for 5 to 10 minutes while stirring continuously.

Incorporate Cheese
Remove the saucepan from the heat and gradually fold in the grated mature cheddar cheese until completely melted and smooth.

Chill Rarebit Mixture
Transfer the cheese sauce into a tray, press parchment paper directly onto the surface to prevent a skin from forming, and chill in the fridge until firm.

Prepare Leeks
Slice leeks thinly, sauté in a frying pan with melted butter and a pinch of salt over medium heat until soft, and set aside.

Assemble and Grill
Toast sourdough slices lightly under the grill, layer with buttered leeks, ham, and the chilled cheese mixture, spreading it to encase the edges.

Grill and Serve
Place the assembled rarebit under the grill until bubbling, golden brown, and melted, then slice and serve warm.