The ultimate Welsh Rarebit recipe courtesy of Roos Geraedts

A classic Welsh rarebit prepared with ale, served with grated carrot and red cabbage, seasonal leaves and chutney © Kerry Walker

Roos Geraedts is the owner of the International Welsh Rarebit Centre in Defynnog in the Brecon Beacons National Park. Here she shares her ultimate recipe for creating the cheesy Welsh classic, plus tips on how to give it a nice seasonal twist. 

Roos says: “This is a classic recipe for Welsh rarebit. You can customise it in many different ways, for instance by adding Caerphilly cheese and leeks for the special spring rarebit I serve at the Rarebit Centre.”

A thick, creamy roux sauce with cheese and mustard forms the basis of Welsh rarebit © Kerry Walker

Ingredients
25g flour
25g butter
100ml ale or other liquid (eg stout, cream, milk or combination)
125g strong Cheddar cheese, grated
1/2 tbsp Worcester sauce (for vegetarians, use cayenne pepper, paprika powder or soy sauce)
2 tsp English mustard

Adding ale into the Welsh rarebit roux © Kerry Walker

Method
Make the roux by melting butter in a saucepan, then add flour and stir. Add beer (or alternative liquid) slowly until mixed and thick, then add the mustard and Worcester sauce. Add the cheese and stir. Leave to stand for a wee while, then pour onto pre-toasted bread. Pop under the grill for 4-5 minutes until the cheese is golden brown and bubbling.

Strong cheddar cheese is typically used to make Welsh rarebit © Kerry Walker

Serving suggestion
Serve with a fresh, sweet, zingy salad (beetroot and carrot for instance) and chutney of your choice (Roos pairs hers with homemade apple chutney).

For a seasonal spring twist
Customise the classic rarebit by replacing a third of the grated cheddar with some Caws Cenarth Caerphilly cheese. Add some sautéed leeks to the mix. There’s no Worcester sauce for this one, as it needs to be airier and brighter. Serve your spring rarebit with chopped chives and lemon zest on top.