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Welsh Rarebit



6 portion(s)

Welsh Rarebit

  • 30 g unsalted butter
  • 30 g all purpose flour
  • 1 tsp Dijon mustard, Mild or Hot English Mustard is more traditional but Dijon works very nicely
  • 1 tsp Worcestershire sauce
  • 1 pinch sweet paprika
  • 1 pinch ground black pepper
  • 80 g stout (eg Guiness), (or similar stout)
  • 30 g sour cream
  • 80 g Red Leicester cheese, (or suitably sharp, mature cheddar)
  • 4-6 slices sourdough or preferred bread

Recipe's preparation

    Welsh Rarebit
  1. Place butter and flour into mixing bowl and cook 2.5 min/90°C/Speed 1.  Take care to not brown the flour.

    2.  Add mustard, Worcestershire sauce, salt, pepper and paprika and combine 5 sec/speed 3.

    3.  Add stout and sour cream and combine 5 sec/speed 3 or until mixture is smooth.

    4.  Set to 4 min/60°C/speed 1 and gradually add cheese and continue for a further 4 to 5 minutes until all blended and smooth.

    5.  You can either pour the mixture straight onto your toast and serve immediately, or place the toasted bread with mixture on top under a hot grill and leave until top of mixture is slightly browned.




For more information, please refer to:

Thermomix Welsh Rarebit 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Although I didn't follow it

    Submitted by MauzWilson on 13. December 2014 - 22:39.

    Although I didn't follow it exactly the recipe set the stage for a beautiful snack which my 4 and 14 month old devoured. Didn't use the stout but substituted it with milk and the sour cream with cream. So yum! A childhood favourite. Thank you.

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