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My Welsh Rarebit

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  • Serves: 2
  • Prep Time: 15 mins
  • Ready in: 6-8 mins
  • Difficulty: Easy
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My Welsh Rarebit

This is an absolute classic dish, and well worth going the extra mile for the right cheeses.


  • 80g Caerphilly cheese, finely grated
  • 80g Cornish Quartz Cheddar, finely grated
  • 1 level tsp English mustard powder
  • pinch or 2 ground black pepper
3 tbsp hoppy beer, such as Spitfire
  • Worcestershire sauce, to taste
3 egg yolks
  • 1 tbsp laverbread butter

  • 2 slices laverbread bread, sliced and toasted on one side

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  • Pre heat a grill to medium heat.
  • Place the cheeses, mustard powder, pepper, beer, Worcestershire sauce and egg yolks into a bowl and mix well.
  • Lightly spread a little laverbread over the uncooked side of the toast.
  • Pile onto the uncooked side of the toast in the centre, and then spread out the mix to the edges, keeping the centre slightly domed.
  • Repeat with the second slice, then place both on a baking tray.
  • Place the tray on the middle shelf of the grill and start to cook.
  • Once the top is starting to lightly brown, slide the tray onto the bottom of the grill and cook until all the cheese is glazed, smooth and perfect.
  • Cool for 1 minutes so the cheese and egg set slightly, then cut into triangles and serve.
  • The centre of the dome, should be soft and not overcooked.
  • Top with a poached egg for a buck rarebit.

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