Welsh Rarebit – a Felicity Cloake recipe

Welsh Rarebit

Welsh Rarebit Again

Yesterday I decided to cook something a bit different for lunch, using a recipe from Felicity Cloake’s book. I had never cooked Welsh rarebit before – or Welsh rabbit as it is sometimes known, although I have eaten it before of course. It’s really easy to make and was absolutely delicious although as you can see, despite the fact that we used three bits of bread between us, the mixture still overflowed a lot, next time I’ll use four bits of bread. This is just posh cheese on toast. We used a wholemeal loaf which Jack cut thick slices from.

We didn’t have any stout but I used Newcastle Brown Ale instead, Jack was happy to finish the rest of it, I am not a fan of beer although it is tasty in this recipe.

You can read the Guardian article which appears in the book along with the recipe here.

8 thoughts on “Welsh Rarebit – a Felicity Cloake recipe

    • Helen Devries,
      Thank you for dropping by and taking the time to comment. I’m glad you’re enjoying ‘Pining’ although I haven’t been able to do any interesting travel or exhibition blogposts as I would do in normal times.

  1. I loved Welsh Rarebit when I was growing up – white often a Sunday night meal as the article suggests. I have no idea what Mum’s recipe was – I don’t think it would have included stout but it would have had Worcesteshire Sauce and Mustard. These days with my food intolerances it is completely off my diet, more’s the pity.

    • Whispering Gums,
      What a shame you can’t have it, my son could have it if goat’s cheese was used. I think adding the beer or port is just a fol-de-rol as chefs always want to put a fancy spin on things nowadays, which usually hikes up the calorific content alarmingly. I’ve only had it with Guinness in the past which did give it a nice tang, but really there’s not much booze involved so I might leave it out next time just to see the difference.

  2. Our family recipe is much simpler – grated cheese, milk and a teaspoonful of Colman’s powdered mustard mixed in. Hmm… I wonder if Colman’s powdered mustard still exists? I must check, since you’ve put me in the mood now… 😉

    • FictionFan,
      Yes you can still get Colman’s powdered mustard as that’s what I used in this recipe. I also put it in cheese sauce to pep it up. It’s still in dinky wee tins too.

  3. I like Welsh Rarebit/Rabbit and often have it as a light meal. I include fried mushrooms & garlic on the toast before pouring on the cheese sauce. And Dijon.

    I’ll take a look at this recipe, since I’m always up for variations.

    • Susan D,

      The addition of mushrooms and garlic sounds delicious. I would have to do that variation just for myself as Jack has decided he doesn’t like the texture of mushrooms – after being happy to eat them most of his life. Someone mentioned that slugs reminded them of cooked mushrooms and it put him right off!

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