Name: Quick Welsh rarebit
Prep time: 5 min
Cook time: 5 min
Ingredients: 50g cheddar cheese, grated; 25g cream cheese; ½ tablespoon ale or milk; ½ teaspoon Worcestershire sauce; ⅛ teaspoon English mustard; pinch cayenne pepper (optional); salt and freshly ground black pepper to taste; chopped chives; 1 slice thickly sliced bread

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Wednesday, Hump Day, Pet Day! Sitting on the sofa with my furry friends craving Welsh Rarebit. Andrew’s at work, Charlotte’s out and Emma’s at university so it’s just me for lunch and it needs to be quick.

It’s not that Welsh Rarebit takes a long time (recipe coming soon) but when it is just for one person, sometimes you just want a super quick fix and oh my, this is it.

Less than 5 minutes to put together, no more than 5 minutes under the grill/broiler and thank you, lunch is ready. Soft, creamy, dreamy melted cheese with a slight kick from cayenne pepper and Worcestershire sauce, served on crunchy toast to add some texture; it is a comforting, flavourful lunch perfect all year round but particularly now that the weather is cooler. It is a big Welsh ‘cwtch’ on a slice of toast!

How to make Quick Welsh Rarebit

Collect all your ingredients together:

cheddar cheese, grated
cream cheese
Worcestershire sauce
English mustard
ale or milk
freshly ground black pepper
cayenne pepper
salt (optional)
bread for toast – I like brown or granary
chives

Traditional Rarebit typically uses ale in the mix. As tempted as I was to use ale, and then finish off the bottle with my lunch, I decided against it; having beer with lunch, on my own, mid-week, would be a bit of a slippery slope! If I had however, I would have reached for either a glass of fabulous Geipel beer (a micro brewery in Corwen, North Wales) or indeed a delicious ale from our local Wimbledon Brewery.

It is so simple, it barely needs a recipe. You simply:

lightly toast the bread.
mix all the remaining ingredients together, apart from the chives.
spread evenly over the toast, spreading to the edges of the bread (this ensures the crusts do not burn when you put it under the grill).
pop the Rarebit on a baking tray under the grill (UK) or broiler (USA) and cook until hot, bubbling and starting to brown in places.
scatter over some chopped chives, if you have some.
Eat!
Try not to make too many ‘mmmmm’ sounds as you devour your ‘hug on a plate.’

Welsh Rarebit is perfect for lunch or brunch, I enjoy it for breakfast and it is ideal for a light or late supper! You can make mini ones to serve as hors d’oeurves or try serving them after dinner instead of a dessert or a cheeseboard. It just works – any time of the day!

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodilkitchen. You could also leave a comment in the box directly below the recipe.

Quick Welsh rarebit

Soft, creamy, dreamy melted cheese with a slight kick from cayenne pepper and Worcestershire sauce, served on crunchy toast to add some texture.

Course Any

Cuisine Welsh

Keyword Cheese, Toast, Welsh, Welsh Rarebit

Prep Time 5 minutes

Cook Time 5 minutes

Servings 1

Author Susan

Ingredients

50g cheddar cheese, grated
25g cream cheese
½ tablespoon ale or milk
½ teaspoon Worcestershire sauce
⅛ teaspoon English mustard
pinch cayenne pepper (optional)
salt and freshly ground black pepper to taste
chopped chives
1 slice thickly sliced bread

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Lightly toast the bread.
Mix all the remaining ingredients together, apart from the chives.
Spread evenly over the toast, spreading to the edges of the bread – this ensures the crusts do not burn when you put it under the grill.
Pop the Rarebit on a baking tray under a pre-heated hot grill (UK) or broiler (USA) and cook until hot, bubbling and starting to brown in places.
Serve on a warmed plate and scatter over some chopped chives, if you have some.