Welsh rarebit is the most maligned member of the British snack family — usually because most home versions are some sad cousin of cheese on toast. A proper rarebit is glossy, savoury, faintly sharp, and crisp at the edges. Avoid these five mistakes and you are most of the way there.
1. Bread that is too thin
Sourdough or a country loaf, sliced no thinner than 1.5cm. Toast it on both sides first. A thin slice cannot carry the topping and goes soggy.
2. Cold cheese on cold bread
The mixture should go on warm. Make it on the stove first — never just lay slices of cheese on bread and grill it. The grill is the finish, not the cook.
3. Too much beer
A splash, not a glug. The beer should season the cheese, not loosen it. If your topping is pourable, you have gone too far.
4. Blasting the grill
High heat, short time, watching the whole way. The moment it bubbles and tans, lift it. A second past that and it splits.
5. No mustard
English mustard powder is non-negotiable. It is what cuts the richness of mature cheddar and makes the topping taste like rarebit instead of just hot cheese.
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