Welsh rarebit is one of those wonderfully simple British dishes that manages to be far more delicious than its short ingredient list suggests. Thick slices of toasted bread are covered with a rich, savory cheese mixture flavored with mustard and Worcestershire sauce, then placed under the broiler until bubbling and beautifully browned.
Despite the name, there is no rabbit involved. Welsh rarebit is essentially the ultimate British cheese on toast—although calling it simply cheese on toast doesn’t quite do it justice.
It’s quick enough for lunch, comforting enough for supper and particularly good on a cold day with a cup of tea or a pint of ale.
If you’ve never made Welsh rarebit before, this traditional version is an easy place to start, with ingredients readily available in American supermarkets.
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What Is Welsh Rarebit?
Welsh rarebit is a traditional dish made by spooning or spreading a seasoned cheese mixture over toasted bread and cooking it until hot, bubbling and golden.
The cheese mixture usually contains a strong Cheddar cheese along with mustard, Worcestershire sauce and often ale or beer.
Unlike ordinary cheese on toast, the ingredients are combined into a thick sauce before being spread over the bread. That gives Welsh rarebit its distinctive creamy texture and much deeper flavor.
The dish has been associated with Britain for centuries and remains particularly connected with Wales.
Why Is It Called Welsh Rarebit?
The name has a rather curious history.
Earlier versions of the dish were known as “Welsh rabbit,” despite containing no rabbit at all. Over time, “rarebit” became the commonly used name for the cheese dish.
Whatever the exact origin of the joke behind the name, one thing is certain: there is absolutely no rabbit in Welsh rarebit.
Traditional Welsh Rarebit
Ingredients
Equipment
Method
- Toast the bread until golden and fairly crisp on both sides. Arrange the slices on a baking sheet and preheat the broiler.
- Melt the butter in a small saucepan over medium-low heat. Add the flour and stir continuously for about 1 minute.
- Slowly pour in the ale or milk while stirring. Cook for another 1–2 minutes, until the mixture begins to thicken.
- Reduce the heat to low. Add the grated Cheddar a handful at a time, stirring until melted before adding more. Stir in the mustard, Worcestershire sauce, black pepper and optional cayenne. The mixture should be thick, smooth and spreadable.
- Remove from the heat and allow the mixture to cool for about 1 minute. Stir in the egg yolk until completely combined. Do not return it to strong heat after adding the yolk.
- Divide the rarebit mixture evenly between the four slices of toast and spread it almost to the edges.
- Broil for approximately 2–4 minutes, watching closely, until the topping is bubbling with deeply golden patches.
- Remove from the oven, garnish with optional chives or parsley and serve immediately.
Notes
What Kind of Cheese Should I Use?
A mature British Cheddar is the classic choice.
In an American supermarket, look for a sharp or extra-sharp Cheddar with plenty of flavor.
Avoid mild Cheddar if possible. Welsh rarebit has only a handful of ingredients, so the flavor of the cheese really matters.
Freshly grating the cheese also helps it melt more smoothly than pre-shredded cheese.
Brit & Skillet Tip
British recipes often use the word mature to describe Cheddar. In an American grocery store, sharp or extra-sharp Cheddar is the closest equivalent.
If you’re learning your way around other British ingredient terminology, my British Baking Ingredients Americans Need to Know guide explains several other common differences you’ll encounter in British recipes.
What Kind of Bread Is Best for Welsh Rarebit?
Choose bread sturdy enough to support the cheese topping.
Good choices include:
- Sourdough
- Country-style white bread
- Thick-cut sandwich bread
- Rustic whole-grain bread
Very thin or extremely soft bread can become soggy underneath the cheese mixture.
The bread is toasted before the topping is added, which helps it stay crisp.
For another classic British recipe where bread takes center stage, try my Traditional Bread and Butter Pudding.
Can I Make Welsh Rarebit Without Beer?
Absolutely.
Ale adds a traditional malty flavor, but Welsh rarebit can easily be made without alcohol.
Simply replace the ale with the same quantity of whole milk.
You can also use a non-alcoholic brown or amber ale if you’d like some of the beer flavor without the alcohol.
What Kind of Beer Should I Use?
A brown ale, amber ale or mild British-style ale works particularly well.
Avoid extremely bitter or heavily hopped beers such as many IPAs. Their bitterness can become much more noticeable when combined with the strong cheese and mustard.
You only need a small amount, so choose something you’d be happy to drink alongside the finished rarebit.
What Is English Mustard?
Traditional English mustard is considerably stronger and hotter than standard yellow American mustard.
Brands such as Colman’s are commonly used in Britain.
If you don’t have English mustard, Dijon mustard makes an excellent substitute and is readily available in American supermarkets.
I wouldn’t recommend ordinary American yellow mustard here because its flavor is quite different.
Worcestershire Sauce in Welsh Rarebit
Worcestershire sauce adds savory depth and a little acidity to the cheese mixture.
It’s a classic British pantry ingredient and is widely available in the United States.
You don’t need much—about a teaspoon is enough to deepen the flavor without making the rarebit taste strongly of Worcestershire sauce.
Brit & Skillet Tip: Traditional Worcestershire sauce usually contains anchovies. If you’re making Welsh rarebit for a vegetarian, look for a vegetarian Worcestershire sauce or a suitable anchovy-free alternative.
Can I Just Put Sliced Cheese on the Bread?
You can make cheese on toast that way, but it won’t really have the same texture or flavor as Welsh rarebit.
The seasoned cheese sauce is what makes the dish distinctive.
Combining Cheddar with mustard, Worcestershire sauce and ale produces something richer and more complex than simply melting cheese over toast.
Why Is My Welsh Rarebit Runny?
The topping should be thick and spreadable.
If yours is too loose, a few things may have happened:
- Too much ale or milk was added.
- The flour mixture wasn’t cooked long enough to thicken.
- The cheese mixture was still extremely hot when spread on the bread.
- A particularly moist cheese was used.
Letting the mixture stand for several minutes will often thicken it considerably.
Brit & Skillet Tip
The finished rarebit mixture should be thick enough to sit on top of the toast rather than running over the sides.
If it looks very loose, let it cool for a few minutes before spreading it onto the bread.
Why Did My Cheese Sauce Turn Grainy?
Cheese sauces can become grainy when they’re exposed to excessive heat.
Once you begin adding the Cheddar, keep the saucepan over low heat and stir gently.
Freshly grated cheese also melts more reliably than packaged shredded cheese, which often contains anti-caking ingredients.
Welsh Rarebit Variations
As with many traditional dishes, there are plenty of variations.
Buck Rarebit
Place a fried or poached egg on top of Welsh rarebit and it becomes what is commonly known as buck rarebit.
It makes an especially satisfying breakfast or brunch.
Tomato Rarebit
Slices of fresh tomato can be placed on the toast before adding the cheese mixture.
Mustard Variations
English mustard provides the strongest traditional flavor, while Dijon produces a slightly gentler result.
You can adjust the amount depending on how much mustard heat you enjoy.
What to Serve with Welsh Rarebit
Welsh rarebit works beautifully as a simple lunch or light supper.
Try serving it with:
- A crisp green salad
- Sliced tomatoes
- Pickles or chutney
- Tomato soup
- Roasted vegetables
For a larger British-inspired meal, you could serve a smaller portion before something hearty like my Traditional British Beef and Ale Stew.
And if you’re looking for another classic savory British dish that’s perfect for lunch or a picnic, try my Traditional British Scotch Eggs.
Can I Make Welsh Rarebit Ahead?
Yes. The cheese mixture can be prepared ahead of time.
Allow it to cool, transfer it to an airtight container and refrigerate it for up to 2 days.
When you’re ready to eat, toast the bread, spread the chilled rarebit mixture over it and broil until bubbling and golden.
You may need an additional minute under the broiler when starting with a cold topping.
Can I Freeze Welsh Rarebit?
The cheese mixture can technically be frozen, although its texture may change slightly after thawing.
Because it’s so quick to prepare, I prefer making it fresh or refrigerating the topping for a day or two.
A Simple British Classic
Welsh rarebit is a brilliant example of traditional British cooking at its simplest: good bread, strong cheese and a few carefully chosen seasonings transformed into something far greater than the sum of their parts.
Whether you make it with ale or milk, it’s warm, savory, deeply cheesy and remarkably satisfying.
For more classic dishes like this one, explore all of my British Recipes made approachable for American kitchens.
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