Mary Berry Welsh Rarebit

The first time I made this, I was half-starved after a long day and wanted something fast but not sad. I had half a block of mature cheddar, some slightly stale bread, and a jar of Dijon mustard that had been in the fridge so long it was judging me. Five minutes later, I had Welsh rarebit—and honestly? It blew my expectations out of the water.

The only mistake? I didn’t toast both sides of the bread the first time. Rookie error. One bite and the bottom turned to mush. Second go, I did it properly. And now? This is one of my go-to “need-food-immediately” meals.

WHAT MAKES THIS RECIPE SPECIAL

It’s toast and cheese—but elevated. Think more “pub lunch by the fire” than “late-night student snack.”

• Melty mature Cheddar – Bold flavour and perfect melt.
• Dijon mustard – Adds warmth and sharpness without being punchy.
• Grill finish – You get bubbling golden cheese with crispy edges in just minutes.

It’s cheap, quick, and endlessly satisfying.

INGREDIENTS + WHY THEY MATTER

• Mature Cheddar (200g) – Strong and salty. Mild cheese just won’t do—go bold or go home.
• Butter (30g) – Helps the cheese melt into a sauce rather than going oily.
• Dijon mustard (2 tsp) – Adds kick. I tried English mustard once—it was intense, but fun.
• Milk (1 tbsp) – Loosens the mix. Without it, the topping is too thick to spread.
• Wholemeal bread (4 slices) – Holds up under the grill. White bread can go limp fast.

MAKING IT YOURS (WITHOUT RUINING IT)

• Swap the cheese – A bit of Gruyère or Red Leicester works, but always keep most of it Cheddar.
• Add Worcestershire sauce – A few drops mixed into the cheese sauce adds depth.
• Go spicy – A pinch of cayenne or a smear of hot English mustard will give it a proper punch.
• Use sourdough – If you want a more “artisan” crunch, this works beautifully.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cheese turned greasy	Heat was too high or rushed	Melt slowly over medium heat
Bottom went soggy	Only toasted one side of the bread	Always toast both sides before topping
Uneven browning on top	Grill wasn’t preheated	Always preheat grill and rotate if needed

HOW TO MAKE MARY BERRY’S WELSH RAREBIT

1. Preheat the grill
   Set to high and let it heat fully.
2. Make the cheese sauce
   In a small pan, melt the butter over medium heat. Add grated Cheddar, mustard, and milk. Stir slowly until fully melted and smooth.
3. Toast the bread
   Place the bread slices on a baking sheet. Grill until golden on both sides—crisp edges matter.
4. Top with cheese sauce
   Spoon the warm cheese sauce evenly over each slice, going all the way to the edges.
5. Grill until bubbling
   Return to the grill and heat for about 5 minutes, or until golden, melted, and just starting to brown.
6. Serve hot
   Straight from the tray, with a knife and fork, or folded in half and eaten like the best toastie you’ve ever had.

TIPS FROM MY KITCHEN

• I always toast both sides—it keeps the base from going limp.
• A splash of ale in the cheese sauce? Excellent for a boozy brunch vibe.
• Don’t walk away from the grill. This goes from golden to black in a heartbeat.

STORAGE + SERVING

• Fridge: Store leftover slices (cooled) in an airtight container for up to 2 days.
• Reheat: Place under a medium grill for 3–5 minutes until hot and bubbling again.
• Serve with: Tomato soup, a fried egg on top, or just on its own with a cold pint.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the cheese sauce ahead of time?
A: Yes—just reheat gently before spreading. Add a splash more milk if it thickens too much.

Q: What kind of mustard is best?
A: Dijon for mellow heat, English for a fiery punch, or wholegrain if you want texture.

Q: Is this the same as cheese on toast?
A: Not quite. Cheese on toast is just, well, cheese. Rarebit is a full-on sauce—it’s richer, smoother, and frankly better.

Q: Can I use gluten-free bread?
A: Absolutely—just make sure it’s sturdy enough to handle the sauce and the grill.

Try More Recipes:

• Mary Berry Chicken and Ham Pie Recipe
• Mary Berry Lamb Meatballs
• Mary Berry Shepherd’s Puff Pastry Pie