Welsh Rarebit

Foundue for “Continental Europeans” is Rarebit for Britions. The former made with Swiss cheese, the latter with cheddar (mostly mild).

The origins of the food’s name is uncertain, but it is a popular version for the etimology that poor Welsh peasants could not afford meat (rabbit) so they had cheese on their bread.

Welsh rarebit (called Caws Pobi in Welsh) is available at many pubs, not only because beer is used in the making. To have the best tasting cheese sauce you’ll need Cheddar or Cheshire, quality ale (or even stout like Guinness for a stronger taste), Worchester sauce and mustard.

Welshholidaycottages.com offers the following recipe:

  • 8oz (= 235gr, nearly 2 cups) grated, strong cheese such as Cheddar or Cheshire
  • 1 tablespoon (Welsh) butter
  • 2 teaspoons Worcestershire sauce
  • 1 level teaspoon dry mustard
  • 2 teaspoons flour
  • 4 tablespoons (Welsh) ale (/ stout; milk is an other option)
  • shake of pepper
  • 4 slices bread toasted on 1 side only

1 Put the cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan.
2 Mix well and then add the beer, Guiness or milk to moisten. Do not make it too wet!
3 Stir over a gentle heat until all is melted, and when it is a thickish paste, stop stirring, and swivel it around the saucepan, which it will do quite easily.
4 Leave to cool a little, and meanwhile toast the bread on one side only.
5 Spread the rarebit over the untoasted side and brown under a hot grill.

This mixture can be made and kept in the refrigerator for several days if required. Sweet white wine can be used instead of beer and gives a good flavour.


Another version: