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Welsh Rarebit

10 Portions

Egg Yolk 0.5

Grated Cheese 150g

Brown Baguette 5

Margarine 30g

Plain flour 30g

Mustard 0.5 tsp

Worcestershire Sauce dash

Salt and Pepper To taste

Apple juice As needed


50 Portions

Egg Yolk 3

Grated Cheese 750g

Brown Baguette 25

Margarine 150g

Plain flour 150g

Mustard 2 tsp

Worcestershire Sauce 2 tsp

Salt and Pepper To taste

Apple juice As needed


100 Portions

Egg Yolk 6

Grated Cheese 1.5kg

Brown Baguette 50

Margarine 300g

Plain flour 300g

Mustard 4 tsp

Worcestershire Sauce 4 tsp

Salt and Pepper To taste

Apple juice As needed


  1. Melt the margarine in a heavy bottomed saucepan
  2. Add the flour to make a roux and cook for 3 minutes
  3. Warm the apple juice and gradually add to the roux to make a thick sauce
  4. Add the cheese half at a time until thick and the mixture comes away from the edges of the pan
  5. Add mustard, Worcestershire sauce and season with salt and pepper
  6. Allow to cool, then spread the mixture generously on to the baguette
  7. Cook in a preheated oven at 180˚C for around 7 minutes or until golden on the top
  8. Serve immediately
Key Points

Wheat, Barley, Milk, Eggs, Fish, Mustard, Sesame