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Tag: welsh recipes

  • Traditional Welsh Rarebit: An Easy Recipe for American Kitchens

    Traditional Welsh Rarebit: An Easy Recipe for American Kitchens

    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.

    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.

    Ingredients

    • 8 oz (225g) sharp or extra-sharp Cheddar cheese, freshly grated
    • 1 tablespoon (14g) unsalted butter
    • 1 tablespoon (8g) all-purpose flour
    • 1/3 cup (80ml) brown ale, amber ale or milk
    • 1 teaspoon English mustard or Dijon mustard
    • 1 teaspoon Worcestershire sauce
    • 1/4 teaspoon freshly ground black pepper
    • Pinch of cayenne pepper, optional
    • 1 large egg yolk
    • 4 thick slices sturdy bread
    • Chopped fresh chives or parsley, optional, for serving

    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.

    How to Make Traditional Welsh Rarebit

    1. Toast the Bread

    Toast the bread until golden and fairly crisp on both sides.

    Place the slices on a baking sheet and set aside.

    Preheat your broiler.

    2. Make the Base

    Melt the butter in a small saucepan over medium-low heat.

    Add the flour and stir continuously for about 1 minute.

    Slowly add the ale or milk while stirring.

    Continue cooking for another minute or two until the mixture begins to thicken.

    3. Add the Cheese

    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 become thick, smooth and spreadable rather than runny.

    Remove the pan from the heat.

    4. Add the Egg Yolk

    Allow the cheese mixture to cool for about a minute.

    Stir in the egg yolk until completely combined.

    Do not return the mixture to a strong heat after adding the yolk.

    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.

    5. Top the Toast

    Divide the cheese mixture evenly between the four slices of toasted bread.

    Spread it almost to the edges.

    6. Broil

    Place the baking sheet under the broiler.

    Broil for approximately 2–4 minutes, watching it very closely.

    The cheese should be bubbling with deeply golden patches across the surface.

    Broilers vary enormously, so don’t walk away from it.

    Remove from the oven and serve immediately.

    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.

    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.

    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?

    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.

    Traditional Welsh Rarebit

    Prep time: 10 minutes
    Cook time: 10 minutes
    Serves: 4

    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.

  • Traditional Welsh Cakes: An Easy Recipe for American Kitchens

    Traditional Welsh Cakes: An Easy Recipe for American Kitchens

    Welsh cakes are one of those wonderfully simple British treats that don’t quite fit into any familiar American baking category.

    They’re somewhere between a scone, a biscuit and a small griddle cake — lightly sweet, buttery and dotted with currants, with a soft, tender centre and a lightly browned outside.

    And unlike most cakes, Welsh cakes aren’t baked in the oven at all.

    Traditionally they’re cooked on a Welsh bakestone, but you certainly don’t need one to make them at home. A heavy skillet or griddle works beautifully, which makes Welsh cakes particularly easy to recreate in an American kitchen.

    Serve them warm with a little butter, enjoy them just as they are with a cup of tea, or tuck a few into a lunchbox for a very Welsh afternoon treat.

    What Are Welsh Cakes?

    Welsh cakes — known in Welsh as picau ar y maen — are traditional small cakes from Wales cooked on a hot flat surface rather than baked.

    The dough is made with flour, butter, sugar, egg and dried currants, often with a little warm spice.

    It’s rolled out, cut into rounds and cooked on both sides until golden.

    The outside develops a lightly toasted surface while the inside remains soft and tender.

    They’re traditionally finished with a sprinkling of sugar.

    Are Welsh Cakes the Same as Scones?

    No.

    Although the ingredients have similarities, Welsh cakes and British scones have quite different textures and cooking methods.

    Our Classic British Scones are baked in a hot oven and rise into thick, fluffy rounds that are split and served with jam and cream.

    Welsh cakes are rolled much thinner and cooked directly on a griddle or skillet.

    They’re also usually filled with currants and are sweet enough to eat without any topping at all.

    What Is a Welsh Bakestone?

    A bakestone is a traditional flat cooking surface used in Wales.

    Historically, heavy cast-iron bakestones were placed over a fire and used to cook Welsh cakes and other foods.

    You don’t need to buy special equipment to make Welsh cakes.

    A cast-iron skillet, heavy frying pan or flat griddle is an excellent American-kitchen substitute.

    The important thing is using fairly gentle, even heat so the middle of each Welsh cake cooks before the outside becomes too dark.

    What Are Currants?

    This can be confusing in American grocery stores.

    The currants used in Welsh cakes are dried currants, usually Zante currants — tiny dried grapes with a concentrated sweet-tart flavour.

    They’re much smaller than ordinary raisins.

    Look for them near raisins and other dried fruit in the baking aisle.

    If you can’t find dried currants, raisins can be substituted. Chop larger raisins roughly so they distribute more evenly through the dough.

    What Is Mixed Spice?

    Some Welsh cake recipes use British mixed spice.

    Mixed spice is a warm British baking-spice blend somewhat similar to American pumpkin pie spice, although the exact combination is different.

    It commonly contains spices such as cinnamon, nutmeg, allspice, cloves, ginger and coriander.

    For this recipe, we’re keeping things simple with cinnamon and nutmeg, which are readily available in American kitchens and give the Welsh cakes a lovely gentle warmth.

    Traditional Welsh Cakes Recipe

    Prep Time: 20 minutes
    Cook Time: 15–20 minutes
    Makes: Approximately 16 Welsh cakes

    Equipment

    • Large mixing bowl
    • Pastry cutter or fingertips
    • Rolling pin
    • 2½- to 3-inch round cutter
    • Heavy skillet, cast-iron pan or griddle
    • Spatula

    Ingredients

    • 2 cups (240 g) all-purpose flour
    • 2 teaspoons baking powder
    • ¼ teaspoon fine salt
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ½ cup (113 g) cold unsalted butter, cut into small cubes
    • ⅓ cup (65 g) granulated sugar
    • ½ cup (75 g) dried currants
    • 1 large egg
    • 2–3 tablespoons (30–45 ml) whole milk, as needed
    • A little butter or neutral oil for greasing the skillet
    • 2 tablespoons granulated sugar, for finishing

    Instructions

    1. Mix the Dry Ingredients

    Place the flour, baking powder, salt, cinnamon and nutmeg in a large mixing bowl.

    Whisk briefly to combine.

    2. Rub in the Butter

    Add the cold cubed butter.

    Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.

    A few small pieces of butter are perfectly fine.

    Try not to work the mixture so long that the butter becomes warm.

    Brit & Skillet Tip

    Cold butter helps give Welsh cakes their tender, slightly crumbly texture.

    If your kitchen is particularly warm, place the cubed butter back in the refrigerator for a few minutes before starting.

    3. Add the Sugar and Currants

    Stir in the granulated sugar.

    Add the dried currants and mix until they’re evenly distributed through the flour mixture.

    4. Add the Egg

    Lightly beat the egg in a small bowl.

    Add it to the flour mixture and stir gently.

    Begin adding the milk one tablespoon at a time until the mixture comes together into a soft dough.

    You may not need all of the milk.

    The dough should hold together without feeling wet or sticky.

    5. Bring the Dough Together

    Turn the dough onto a lightly floured work surface.

    Gently bring it together with your hands.

    Avoid kneading it heavily.

    Overworking the dough can make the finished Welsh cakes tough rather than tender.

    6. Roll the Dough

    Lightly flour your rolling pin.

    Roll the dough to approximately ¼ inch (6 mm) thick.

    Welsh cakes are noticeably thinner than traditional British scones.

    7. Cut the Welsh Cakes

    Use a 2½- to 3-inch round cutter to cut circles from the dough.

    Press straight down rather than twisting the cutter.

    Gather the scraps gently, reroll them and cut additional rounds.

    You should get approximately 16 Welsh cakes depending on the size of your cutter.

    8. Heat the Skillet

    Place a heavy skillet or griddle over medium-low heat.

    Allow it to heat gradually.

    Lightly grease the surface with a very small amount of butter or neutral oil, then wipe away any obvious excess with a paper towel.

    You want the surface barely greased rather than visibly oily.

    Brit & Skillet Tip

    The biggest secret to good Welsh cakes is not cooking them too quickly.

    If the skillet is too hot, the outside will brown before the middle has cooked.

    Medium-low heat gives you a golden exterior and properly cooked centre.

    9. Cook the Welsh Cakes

    Place several Welsh cakes on the hot skillet, leaving a little room between them.

    Cook for approximately 3–4 minutes on the first side.

    The underside should be golden brown.

    Flip carefully and cook the second side for another 3–4 minutes.

    Depending on your stove and skillet, you may need to adjust the heat slightly as you work through the batches.

    The cakes should feel set in the centre rather than doughy.

    10. Finish with Sugar

    Transfer the warm Welsh cakes to a plate or cooling rack.

    While they’re still warm, sprinkle both sides lightly with granulated sugar.

    Continue cooking the remaining batches.

    How Do I Know When Welsh Cakes Are Cooked?

    The outside should be evenly golden with darker toasted patches where the cakes have made contact with the skillet.

    The centre should feel soft but set.

    If you cut one open, it should look tender and cake-like rather than wet or doughy.

    If the outsides are becoming dark while the centres remain undercooked, lower the heat.

    Can I Use a Nonstick Skillet?

    Yes.

    Although cast iron is particularly good at holding steady heat, a heavy nonstick skillet will also work.

    Keep the temperature moderate and use only a tiny amount of butter or oil.

    Can I Use Raisins Instead of Currants?

    Absolutely.

    Currants are traditional and their small size works particularly well in Welsh cakes, but ordinary raisins are an easy substitute.

    If the raisins are particularly large, chop them roughly before adding them to the dough.

    Golden raisins can also be used.

    Can I Make Welsh Cakes Without Mixed Spice?

    Yes — and that’s exactly what we’ve done here.

    The cinnamon and nutmeg provide a gentle warmth without requiring American bakers to find a British spice blend.

    If you already have British mixed spice, you can replace the cinnamon and nutmeg with approximately ¾ teaspoon mixed spice.

    What to Serve with Welsh Cakes

    Welsh cakes are delicious warm from the skillet with nothing more than their traditional coating of sugar.

    You can also serve them with:

    • Softened butter
    • Strawberry or raspberry jam
    • Honey
    • A cup of strong tea

    Unlike traditional British scones, Welsh cakes generally aren’t split and piled with clotted cream.

    They’re intended to be wonderfully good just as they are.

    Can I Eat Welsh Cakes Cold?

    Yes.

    Welsh cakes are excellent warm, at room temperature or cold.

    That portability is part of their charm.

    They’re easy to pack for lunches, picnics or afternoon snacks.

    Why Are My Welsh Cakes Tough?

    The most common cause is overworking the dough.

    Once you’ve added the liquid, handle the dough as gently as possible.

    Mix only until it comes together and avoid repeatedly kneading or rerolling it.

    Too much flour on the work surface can also make Welsh cakes dry.

    Use only enough to prevent sticking.

    Why Are My Welsh Cakes Raw in the Middle?

    Your skillet is probably too hot.

    Welsh cakes need enough time on the griddle for heat to reach the centre.

    Lower the heat and give them a little longer on each side.

    Because stovetops and skillets vary considerably, it’s worth cooking one test Welsh cake first.

    You can cut it open and check the centre before cooking the entire batch.

    Brit & Skillet Tip

    That first Welsh cake is your test cake.

    If it’s dark outside but doughy inside, reduce the heat. If it’s taking forever to colour, increase the heat slightly.

    Once you’ve found the right temperature for your skillet, the remaining batches become very easy.

    How to Store Welsh Cakes

    Allow the Welsh cakes to cool completely.

    Store them in an airtight container at room temperature for approximately 2 days, or refrigerate them for up to 5 days.

    They’re particularly nice warmed briefly before serving.

    A few seconds in the microwave works, or you can return them to a warm skillet for a minute.

    Can You Freeze Welsh Cakes?

    Yes.

    Welsh cakes freeze very well.

    Once completely cooled, place them in a freezer-safe container with parchment paper between the layers.

    Freeze for up to 3 months.

    Thaw at room temperature or overnight in the refrigerator, then warm them briefly before serving if desired.

    A Little Taste of Wales

    Welsh cakes are a perfect example of how some of Britain’s best traditional foods are also some of its simplest.

    There’s no elaborate decorating, special baking tin or complicated technique.

    Just a tender currant-filled dough, a hot skillet and a sprinkling of sugar.

    And because a regular American skillet works perfectly in place of a traditional bakestone, they’re one of the easiest Welsh recipes to bring into your own kitchen.

    Try our Classic British Scones, Traditional British Jam Tarts and Traditional British Bread and Butter Pudding next, or browse all of the Brit & Skillet Recipes for more British favourites made approachable for American kitchens.