This easy and delicious Mary Berry Welsh Rarebit is the perfect quick snack or light meal. With creamy, melted Cheddar and a touch of Dijon mustard, it’s packed with flavour. You can use any strong cheese you have on hand, and it’s ready in minutes with golden, bubbling goodness on top! Ideal for a cosy treat.
This Welsh Rarebit Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed:
- 30g butter
- 200g strong mature Cheddar, grated
- 2 tsp Dijon mustard
- 1 tbsp milk
- 4 slices wholemeal bread
How To Cook Welsh Rarebit :
- Preheat the grill: Set the grill to high heat.
- Melt the butter: In a small saucepan over medium heat, melt the butter.
- Make the cheese sauce: Add the grated Cheddar, Dijon mustard, and milk to the melted butter. Stir until the cheese has fully melted and you have a smooth sauce.
- Toast the bread: Place the slices of wholemeal bread on a baking sheet and toast both sides under the grill until golden.
- Spread the cheese sauce: Spoon the cheese sauce onto the toasted bread, spreading it out evenly to cover the slices.
- Grill again: Return the baking sheet under the grill for about 5 minutes, or until the cheese is golden brown and bubbling.
Recipe Tips
- Use strong Cheddar for extra flavour: The key to the best Welsh Rarebit is a strong, mature Cheddar. It gives a richer, deeper taste that makes a big difference in the final dish.
- Melt the cheese sauce slowly: Don’t rush the cheese sauce. Let the cheese melt gently over medium heat to avoid lumps and to get a smooth, creamy consistency.
- Toast both sides of the bread: Toasting both sides ensures the bread stays crispy and doesn’t get soggy under the cheese sauce.
- Spread the cheese sauce evenly: Make sure you spread the sauce all the way to the edges of the bread. This prevents the edges from burning and gives you an even, golden finish.
- Grill until bubbly and golden: Keep a close eye while grilling. You want the cheese to be bubbly and lightly golden for the perfect texture and taste.
How To Store & Reheat Leftovers
- Refrigerate: Place it in an airtight container and store it in the fridge for up to 2 days.
- Reheat: To reheat leftover Welsh Rarebit place it on a baking sheet and warm it under a medium grill for about 3-5 minutes until the cheese is hot and bubbly again.
Nutrition Facts
Serving Size: 100 grams
- Calories: 165
- Total Fat: 12.26 g
- Saturated Fat: 5.45 g
- Cholesterol: 26 mg
- Sodium: 280 mg
- Potassium: 151 mg
- Total Carbohydrate: 6.32 g
- Dietary Fiber: 0.1 g
- Sugars: 4.21 g
- Protein: 7.5 g
Try More Mary Berry Recipes:
- Mary Berry Humble Pie
- Mary Berry Ciabatta Tricolore
- Mary Berry Jumbo Sausage Rolls
- Mary Berry Cinnamon Crepes
- Mary Berry Grilled Courgettes
Mary Berry Welsh Rarebit
Description
This easy and delicious Mary Berry Welsh Rarebit is the perfect quick snack or light meal. With creamy, melted Cheddar and a touch of Dijon mustard, it’s packed with flavour. You can use any strong cheese you have on hand, and it’s ready in minutes with golden, bubbling goodness on top! Ideal for a cosy treat.
Ingredients
Instructions
- Preheat the grill: Set the grill to high heat.
- Melt the butter: In a small saucepan over medium heat, melt the butter.
- Make the cheese sauce: Add the grated Cheddar, Dijon mustard, and milk to the melted butter. Stir until the cheese has fully melted and you have a smooth sauce.
- Toast the bread: Place the slices of wholemeal bread on a baking sheet and toast both sides under the grill until golden.
- Spread the cheese sauce: Spoon the cheese sauce onto the toasted bread, spreading it out evenly to cover the slices.
- Grill again: Return the baking sheet under the grill for about 5 minutes, or until the cheese is golden brown and bubbling.
- Serve: Let the Welsh Rarebit cool slightly, then slice the toast into fingers or triangles and serve.
Notes
- Use strong Cheddar for extra flavour: The key to the best Welsh Rarebit is a strong, mature Cheddar. It gives a richer, deeper taste that makes a big difference in the final dish.
- Melt the cheese sauce slowly: Don’t rush the cheese sauce. Let the cheese melt gently over medium heat to avoid lumps and to get a smooth, creamy consistency.
- Toast both sides of the bread: Toasting both sides ensures the bread stays crispy and doesn’t get soggy under the cheese sauce.
- Spread the cheese sauce evenly: Make sure you spread the sauce all the way to the edges of the bread. This prevents the edges from burning and gives you an even, golden finish.
- Grill until bubbly and golden: Keep a close eye while grilling. You want the cheese to be bubbly and lightly golden for the perfect texture and taste.
Mary Berry Welsh Rarebit