WELSH Rarebit Welsh Rabbit TRADITIONAL Welsh dish

[@phillipfairbrass3575]

As a chef I am glad to see this dish being done properly, far to many people think it's just cheese on toast,,,using a ale is what I was taught, top Mark's buddy

[@BackyardChef]

Thanks Phillip. Appreciated. Keep up the long hours of good work! Been there for far too long. Best wishes, Rik

[@CarnaghSidhe]

@@BackyardChef it's cheese on toast, made by millions, but you've managed to turn a quick snack "proper" with paprika. The Americans love it, so job done I guess... I'm being overly cynical. It's a genuinely lovely dish you've prepared that I would love to be served. I just find it personally interesting when peasant dishes are converted for the restaurant, and made "proper". It's an education for the rest of us making cheese on toast all these years.... Do beans on toast next mate. A bit of paprika will set that right off.

[@BackyardChef]

Beans on toast is my favourite breakfast hands down and with a fried soft egg. Crack it runs all over - the best. Rik@@CarnaghSidhe

[@CarnaghSidhe]

@@BackyardChef scrambled eggs mate, or you're bent in the head -- good on you; all the best :)

[@helza]

​​@@CarnaghSidheit's not really a case of converting a basic recioe and fancying it up for a restaurant though. It's one of the recipes from Hannah Glasse's "The Art of Cookery Made Plain and Easy" published in 1747!

[@x-75hurricane65]

I followed your recipe to the T. However, my 7 yr old granddaughter had a brain wave and suggested we should lightly poach 2 eggs and place them on the thick cut toast BEFORE pouring the sauce over the top of them. Well my friend, we thought we'd died and gone to heaven....what an absolutely delicious meal!! Many thanks for this lip-smacking Welsh Rabbit/Rarebit recipe. Cheers from Aotearoa New Zealand.

[@BackyardChef]

Thank you for sharing, sounds wonderful. Best, Rik

[@MathewHowardHouston]

that’s a great idea with the poached egg

[@gregchainey2571]

A tin of creamed corn in the sauce goes yummy

[@DeathBYDesign666]

I think you could probably do any kind of eggs on that and it would be awesome or maybe even making an egg and cheese sandwich with that sauce.

[@liammalarky3483]

One of the variations I grew up with used eggs. When the cheese sauce is ready, crack two or three eggs into it and mix. It makes a thick sauce that can resemble a cheesy scrambled egg topping.

[@lindyashford7744]

My mother who arrived in the U.K. in 1946 was taught to make Welsh rarebit in wales at the time by my welsh grandparents. Maybe it was a wartime recipe, but it was completely different to this. No roux of any kind, and as we were kids no ale. She used day old bread, nothing sliced back then so bakery made bread. Anything she could slice made the main part, the toast. The crusts and anything else were soaked in just enough milk to whisk it into a stiffish mix with her rotary beater. To this she added salt and pepper, Worcester sauce and a little powdered colmans mustard, out of the tin. Then grated cheddar, which sometimes had rinds back then, they were grated with the fine bit on the grater. Toast was toasted lightly on both sides, then the cheesey seasoned mix was piled on to grill under the eye level grill, a bit new dangled back then. By that time all but mum were at the table and she would bring it in, golden brown and bubbling under its skin and we would eat every morsel. Maybe this was the scarcity recipe from when things were hard to find in the war but it is the only one I ever knew. Later when sliced bread did appear it worked ok with that too.

[@BackyardChef]

Loved reading this, thanks for sharing. Resilience comes straight to mind. Best, Rik

[@spearmintvole9522]

This is exactly what I was taught by a Welsh girlfriend years ago. Thickened with milk soaked bread not flour. No butter no ale.

[@hilarytoffler5636]

I was born and raised in Norwich but now Mum and I are in the states. Yours is the recipe we are familiar with. Since she grew up during rationing and war, not all things were available. Thank you for sharing this, it brought back lovely memories of my old Nans kitchen.

[@BackyardChef]

Thank you. Best, Rik@@hilarytoffler5636

[@treasuremuch9185]

A tried and true treasure recipe, even having many variations over time. Want some now 😊

[@smacfe]

We were so poor growing up all we could afford was a piece of bread with some Campbells cream of cheddar poured over it. Fed the whole family for under fifty cents!

[@BackyardChef]

You have survived so it was good! Thanks for sharing. Thank you. Best, Rik

[@elisaastorino2881]

My mom worked when I was a kid so this was an easy Friday dinner with some frozen vegetables.

[@lindaj5492]

Breakfast for us in late 1950’s / early ‘60s (UK) was often stale bread, torn into small chunks & soaked with a few sultanas overnight in water. Milk on top in the morning if we had any. Can’t recall what we called it (saps?), but it was delicious!

[@ceceliapeterson4648]

Do you have a recipe for the pickles?

[@BackyardChef]

@@ceceliapeterson4648 In the description. Thank you. Best, Rik

[@daveyr7454]

When I was a small farmers boy, and I’m nearly eighty now, I used to go with my parents and grandparents to the Norwich cattle market, now a big shopping mall, about four times a year. The best part was when we walked to a quaint little genteel establishment near the market that served tea and cakes, and upstairs, food. We always had Welsh rabbit, and it was always delicious! Haven’t had it since.

[@BackyardChef]

Great memories, thanks for sharing. Best, Rik

[@JohnWalker-ru3hp]

Rik! Home chef from the USA here and I love authentic recipes from around the UK and Ireland. Enjoy every bit of these episodes. Thanks.

[@BackyardChef]

Glad you like them! Home chef here too now! Thank you. Best, Rik

[@LenoraKimball]

Well done! My mother made this quite often between the late 1950's until she passed away in 2008. To this day I continue to make this detectible dish ~ I'm surprised so few people even think about it. The only thing different about Mother's recipe is that she placed fresh slices of tomato on top of the toasted bread with a slice or two of not too crispy bacon. The hot cheese mixture poured over the toasts (the cheese flowed onto the plate) then popped the plates in the over to broil! That has got to be what I make for dinner tonight! Thanks for the memory! Cheers!

[@BackyardChef]

You are very welcome. Thank you. Best, Rik

[@MargaretOConnorFlanigan]

My mother added tomato and sometimes some green onions. This was a favorite during lent. Back in the 50s we couldn't eat meat at all during lent and this was a real treat. During the rest of the year she added bacon slices as well. This brings back so many memories!

[@DieFlabbergast]

"detectible dish"?? Er ... delectable I think you mean :)

[@mangot589]

Said pretty much same. I put in some tomatoes for vitamin C, but never bacon. But it sounds good!

[@LenoraKimball]

@@DieFlabbergast YOU ARE ABSOLUTELY RIGHT! My fingers often operate on their own, without my permission!

[@BrianBorges-ez3ls]

Thank you for this! Here in Southern Ontario, I'm caring for my 84 year old mum, who went to uni at Aberwystwyth (class of '64) and met my dad and, is where they got married after grad on the boardwalk so my mum could run down it and kick the bar once wed! I'm going to make this for her tomorrow as a surprise.👍 Cheers!

[@BackyardChef]

Thanks for sharing. Hope you both enjoy it. Best, Rik

[@schumi145gaby2]

That sounds great, hope she was delighted 😊 regards from Germany

[@BrianBorges-ez3ls]

@@schumi145gaby2 We both were, thank you!

[@jackgibsxxx0750]

Kick the bar.... Explain please. What and why... Thanks.

[@BrianBorges-ez3ls]

@@jackgibsxxx0750 Hi! The town is on the coast of Cardigan Bay, and has a promenade that runs along the rockiest beach I've ever seen. There is an iron safety railing and the University has a tradition that you celebrate by running down the promenade and kicking the bar(railing) at the end. (I believe there's even a designated spot nowadays.)

[@susanpilling8849]

This was one of the first dishes I learnt to cook in Domestic Science class at school in the 1960's. Being 12 years old we had to use all milk instead of beer, but still, it was delicious. The good thing is you can let it go cold and put it back under the grill to reheat.

[@BackyardChef]

Yes you can. You can make the sauce stick it in a tub for a couple of days - taking it out to spread on the toast and grill. Best, Rik

[@angelaberni8873]

Those were the good old days when you were taught useful practical things in school.

[@BackyardChef]

No argument there. Best, Rik@@angelaberni8873

[@JCKay]

Me too!! In the late 80s, "Home Science" it was called in Australia. One of the first recipes we learned.

[@sherlockbonez]

Who lets their cheese toast goes cold!?!? I would have ate all of it before im done sitting done.

[@Barbarra63297]

Mom was of English and Welsh descent, she made this and I LOVED it! Thanks for posting!

[@BackyardChef]

Thank you. Best, Rik

[@jamesrose6751]

My dear Mum made this too :)

[@jandvadams]

I need this in my life again. My family origin is from Wales and I grew up with my Grandmother who was the one from Wales. She only made this a few times a year and never taught anyone how to make it. It's a banger and I have not had this in 40 years. Thank you.

[@BackyardChef]

Hope you enjoy it! Best, Rik

[@robertcole9391]

My Mother's mother made this in the traditional way. Was very common up in the hills of North Carolina. And proved to be a main staple even during the depression. They were even eating it in the 1950's. I'm quite familiar with Hana Glass. I use a lot of her recipes even today as a way to decrease my food budget each month. People need to go back to these things as times become hard.

[@BackyardChef]

Robert, I agree. Thanks for sharing. Best, Rik

[@KGood28]

I just ordered her book due to your comment. Thanks from Georgia ❤

[@lizzieknight4279]

I love the fact that you from uk and are telling folk about our old regional recipes

[@BackyardChef]

You know Lizzie, I love old recipes. Best, Rik

[@kellychuba]

well, cooking is becoming a lost art, init?

[@LL-bl8hd]

I read about this dish in old books but never knew what it was. It seems to be an ancestor of the more modern grilled cheese, but the sauce seems more like a fondue or perhaps Alfredo sauce. It must be delicious, I'd like to try one made like this. And now I understand why the people in those old books enjoyed it so much!

[@BackyardChef]

Agreed! Thanks for sharing! The old recipes we are all forgetting about - are the foundation of everything we eat. Best, Rik

[@MathewHowardHouston]

I made a cauliflower cheese today- similar recipe for the cheese sauce, topped with grilled bacon, tomatoes , herbs and a sprinkle of more cheese to melt on top.

[@BackyardChef]

Sounds great! I love cauliflower cheese. Best, Rik

[@BrutishYetDelightful]

I was taught this dish almost exactly as presented here, only the version I learned was made with dark stout beer and the sharpest cheddar obtainable. Over the years I have slowly gravitated towards lighter beer and mellower cheeses. I noticed your Lea & Perrins label is utterly different from ours here in the US. Same color, though. Best Worcestershire EVER.

[@BackyardChef]

Thanks for sharing. Loved reading this. There is another Worcestershire sauce that folks in Yorkshire like by Henderson's of Sheffield. I do like my Perrins. Best, Rik

[@BrutishYetDelightful]

@@BackyardChef I'll check and see if Publix has Henderson's. They have Sarson's vinegar and HP and Jammie Dodgers and whatnot. If you're not familiar with Publix, look them up and see how spookily similar they are to Waitrose. The two firms appear to have been copying ideas from each other for quite some time.

[@risingphoenix8072]

@@BrutishYetDelightfulPublix has it in the British food section. I’ve heard Harris Teeter has it too, but haven’t checked

[@louise7552]

I'm Australian, I have Lea Perrins Worcestershire sauce, it's the best. It's delicious on FRied tomatoes on toast. Try it you'll be hooked. Yum😊

[@BackyardChef]

Already hooked. Thanks for sharing. Best, Rik@@louise7552

[@Ron-uq2hg]

I’m 85 years old and grew up innNew Zealand. My mother used to make this dish some afternoons on a cold day when we came home from school. I remember cafe style restaurants that served afternoon tea used to have rarebit on the menu. In 19 I moved tonSydneybAyustralia and it was the same. Cafes had rarebit on the menu. Then I don’t remember when sometime in the late 60s it started to disappear from menus and by the time I met my American girlfriend later wife I could not find a restaurant Thad served Welsh Rarebit and my mother had passed away so she never got to taste it. Going to. Buy mustard beer cream and sharp cheese. I have the rest of the ingredients. It’s miserable and snowing in Canada today perfect time for Welsh Rarebit.

[@BackyardChef]

Thanks for sharing. Thank you. Best, Rik

[@tretower57]

Where I am, in the late 1960’s in San Francisco, there was a great restaurant called “The Ben Johnson” and it had a wonderful Welsh Rarebit! It’s raining this afternoon here and I think I have all the ingredients and I’m going to make it for supper tonight. Enjoy yours! Hope the snow dies down for you up there!

[@bevslagle6045]

I’m an American, but my father always told me his heritage was Welsh. We never made this dish but after watching you I am definitely going to. For now I buy Stouffer‘s Welch rarebit. Can’t wait to make my own from scratch. Thank you.!

[@BackyardChef]

Hi Bev, hope you enjoy! Thanks for sharing your memories. Best, Rik

[@francescaderimini4422]

I grew up on Stoffers Welch Rarebit and ate this in Britain. No comparison, totally addictive!

[@kathleendona3092]

Stouffers stopped making Welsh Rarebit in 2021. In case you go looking for it

[@kimlindseyOH]

@@kathleendona3092 Yes! and I frequently tell my friend who works at Stouffer's what a big mistake that was! Best comfort food ever! I'm going to make this recipe asap - thanks for posting this video and for the very clear instructions. 😋 Confession: I also love Welsh Rarebit the way some American families serve it: On the toast, put a couple strips of lovely bacon, then a nice slice of tomato, then top with the cheese sauce - heaven!

[@ritatodd1070]

One of the first meals i mastered as a newly married woman, some 46 years ago, our sons loved it to as they grew up. Haven't made it in awhile now, i really need to now, thanks Rik.

[@BackyardChef]

Rita, what memories. Hope you enjoy it as much as I do. Best, Rik

[@deb7518]

So funny...as a kid in the states, I thought it WAS called 'Welsh Rabbit', as it was often on our 60s school menus. As I grew up, and saw it offered as 'Welsh Rarebit', I thought "Oh, we kids back then just thought they were saying Rabbit instead of Rarebit". So, it turns out now, it's the adults who possibly just started the 'Rarebit' thing, (I'll bet to make it sound fancier, when they were really just craving their childhood comfort food, lol!) Oh, we silly humans and our hifalutin' notions!😅

[@BackyardChef]

Good memories. Amazing how names change. The dish remains a cracker, though. Best, Rik@@deb7518

[@cheryldreyer4172]

9o 9:01 ​@@deb7518

[@Ruthhql320]

My mother made this! I had forgotten! Thank you! ✝️🙏❤️

[@BackyardChef]

You are so welcome. Thank you. Best, Rik

[@robertballuumm730]

My ex wife was shocked when I first made Welsh rarebit like this. I use a strong cheddar and red Leicester to give a bit of colour. I also make it thicker so it's spreadable. It keeps quite well in the fridge for a few days. 🙏🙏🇬🇧

[@BackyardChef]

It does keep very well for a couple of days. Best, Rik

[@judyjohnson9610]

I'm thinking that you should be able to freeze it. Might separate a little but give it a good stir

[@132allie]

Rik, you need to make some merch with "Look At THAT!" Aprons, mugs, Tshirts, anything you like. I never bought merch off KZbin, but I would buy from you.

[@BackyardChef]

Wow! Thank you so much! Best, Rik

[@ceecee3488]

Well I feel like an idiot here. Seventy years old and always thought that I wouldn't like to try this because it had rabbit in it!!!! So glad I came across your video. This looks absolutely delicious and I can't wait to try it. Who knew!!!!

[@BackyardChef]

Happy seventy years. Thank you. Best, Rik

[@egyptcat4301]

Thank you for this wonderful recipe! Years ago, I regularly visited a Scots-Irish shop. I always ordered Welsh Rabbit for lunch! They served it with tomato slices. I miss it so much! Now I can make my own!❤❤❤

[@BackyardChef]

Sounds amazing! Thanks for sharing. Best, Rik

[@sharimeline3077]

Tomato sounds so yummy with this

[@lightbox617]

My Very Dutch, very Lutheran, very well educated maternal grandfather taught me to cook this when I was, maybe, 10. My paternal grandfather, who claimed Welsh heritage, had never heard of this dish. Ironly is everything. He did give me a tast for grinding my own horseradish; fresh from his garden and seasoned with apple cider vinegar

[@BackyardChef]

Good memories. Thanks for sharing. Best, Rik

[@CabinFever52]

I was just thinking about this the other day. I miss my grandmother's (and then father's) Welsh Rarebit. I was going to look online for a recipe and didn't get around to it---then this video/recipe magically appeared in my feed. I hope it tastes just like I remember. Looks like I'm going to have to go replenish my Worcestershire sauce (almost finished it off in some sloppy joes the other day) and pick up some ale. Looking forward to it!

[@BackyardChef]

Go for it! Let me know! Nothing better than Grandma's though! Best, Rik

[@philippacrowe8499]

Lol I'm out of Worchester also, very rare for that too happen

[@BackyardChef]

Use a little soy sauce. Best, Rik@@philippacrowe8499

[@CabinFever52]

@@BackyardChef , no tamarinds in soy sauce.

[@karenboyce1503]

Hi I'm english but live in Australia for last 54 years . I've been making Welsh rarebit for it's seems like my whole life . My hubby an Aussie and my kids love it . I do it like you but my one son doesn't like ale in it so I leave it out now . But I use sometimes an extra strong mustard. No paprika. And I put extra sauce on mine . It's our cold day snack in front of fire . When it's cold here it's cold not like England though. If you asked my kids now 42,38 and 35 what to make for snack it's Welsh rarebit. My dad would make it when he was alive my mum and sister loved it now passed . God bless great video 🥰🦘🐨🇭🇲

[@BackyardChef]

Great memories. Thanks for sharing. Loved reading! Best, Rik

[@Wayner71]

I first heard of this dish on the 1960's US TV Show Gomer Pyle, U.S.M.C. Gomer was preparing his favourite dish during one episode and it happened to be Welsh Rarebit.

[@BackyardChef]

Great memories, Thanks for sharing. Best, Rik

[@ronk9830]

I remember Gomer secretly sneaking off to a restaurant where the woman served him Welsh Rabbit and it made him walk in his sleep and confront Sergeant Carter at night.

[@expressrobkill]

If you put eggs and decent british style bacon on it and fill the plate with the sauce a little bit of chutney, probably one of the best breakfasts out there tiz Devine.

[@Louis-kk3to]

​@@ronk9830I saw that episode just the other day 😂❤

[@ronk9830]

@@Louis-kk3to I think that was one of the best episodes ever.

[@andreacole9944]

My grandpa used to make this for me and my brother when we were little. Completely forgot! Thank you for helping me remember. Looking forward to making this with my kids.

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@trollbot3728]

I've been using this exact recipe for my mac & cheese for years. Who knew? Now I'll be putting it on toast too! Great stuff!

[@BackyardChef]

Hope you enjoy - make sure its a thick slice. Best, Rik

[@CabinFever52]

What a great idea! Thanks for the suggestion for mac and cheese.

[@TheRickie41]

Rare bit?... Because it takes a rare backyard chef like you to make it so rich, tasty and delicious as in this wonderful recipe. A rare bite indeed.❤❤❤

[@BackyardChef]

So nice of you. Thank you. Best, Rik

[@daveh-currihell466]

Thanks for the inspiration Rich. I finally got round to making it, adding grated raw onion and an egg, just as I see my mum make it. Took me back 50+ years. The flavour and look was just how I remembered it all those years ago. This will now become a regular menu item for Sunday tea, just as it was when I was a kid.

[@BackyardChef]

Thank you. Best, Rik

[@garypesci746]

This reminds me of the fondue my mother used to make in the 1970s. She used two or three different kinds of cheese and beer, don't know if anything else was in it. She served it with cubes of French or sourdough bread and cubed ham, which were dipped into the cheese in the fondue pot using long forks. Everybody loved it! This rarebit would be good with a slice of ham on the bread before putting on the cheese sauce. I have known about Welsh Rarebit for a long time and always thought it was just melted cheese on bread. Now I know better and I am definitely going to make this.

[@BackyardChef]

Thank you. Best, Rik

[@elisaastorino2881]

Fondue was quite the trendy dish back then!

[@rubyslippers9611]

Great to hear all about the history and savor the original recipe

[@BackyardChef]

Glad you enjoyed it. Thank you. Best, Rik

[@WelshAmericanChannel]

Hello from the Welsh American Channel. Just want to let you know that we Welsh Americans are also interested in what is going on in Wales, especially Welsh food. Cymru am byth!

[@BackyardChef]

Good on ya. Best, Rik

[@Radioactive_Slime]

I’ve been living a lie all these years!! When we were kids in the ‘80s, our mum used to make Welsh Rarebit (she’s a Yorkshire lass fir what it’s worth) for us on occasion. I can assure you, the way she taught me, ale was NOT included in the recipe! I am shocked and dismayed that this most important ingredient was omitted. Was it on purpose? Did she not know? I’m not sure. I do know this; I’m off to purchase some ale and Welsh Rarebit is going to be served up tonight. And served up right!! Thank you for the lesson. Cheers 🍻 from 🇨🇦

[@BackyardChef]

Ha ha ha. I loved reading this. Thank you. Made my day. It can be made with milk - not the real way - however, someone will jump on the bandwagon now and complain. Thanks again, loved this. Best, Rik

[@spinningbackspin]

great comment. Hope you find a quality ale.

[@ianjones7394]

Absolutely mouth watering! I'm definitely going to give this recipe a go and adapt it for cauliflower cheese too. Thanks.

[@BackyardChef]

Hope you enjoy! Best, Rik

[@kaymitchell3815]

Rik, as always I love your enthusiasm, both cooking and tasting 😋 my mouth is watering! Thank you for yet another fabulous video x Kay 🇬🇧

[@BackyardChef]

You are so welcome, Kay. Appreciated. Thank You. Best, Rik

[@lfhaneman]

Watching from central Texas. I have heard of this dish but didn’t know at all what it was. You explain and demonstrate beautifully. I’ll be right over. Happy 2024 to you and thanks!

[@BackyardChef]

Love to Texas. You are welcome. Happy 2024 to you, thanks you. Best, Rik

[@renafielding945]

Heyyy! I used to be from south central Texas too.

[@paulogama5782]

Good show Chef. Discovered your videos by chance and i'm loving them. God bless you and i hope you may achieve a great life ahead. 👍

[@BackyardChef]

Thanks and welcome, Best, Rik

[@kwebst1]

I grew up in the Midwest of US. My mother made a version. Im sure you will be horrified. Toast with devilled ham spread on it and then take a can of Campbells tomato soup and a can of Campbells cheese soup (no water added) mix together heat it up and pour over the toast and devilled ham spread. We loved it actually. Haven’t had it in years. She may have called it “poor man’s Welsh rarebit”

[@BackyardChef]

I'm not horrified at all, Sounds delicious! It actually sounds like rin tin tummy or something like that from the USA. That was originally made using canned condensed soup. Been adapted and changed over the decades. In fact I will make that on the channel. Thank you. Best, Rik

[@bettygreenhansen]

Ever since I was a kid I have been curious what Welsh Rabbit or Rarebit is. We love grilled cheese! On my grilled cheese sandwiches I put my secret ingredient-Smoked Paprika…Interesting that this is also your secret ingredient. Your toasted cheese roux on toast looks fantastic! In our home Worcestershire sauce is called “Magic Sauce”. We sneak it in lots of dishes. We usually pair our cheese toast with spicy tomato soup; now I will try it with pickles too!!! Have you ever tried pickled okra? It’s delicious! I can’t wait to try this dish!

[@BackyardChef]

Thank you. Best, Rik

[@allanrjackson]

Thanks for posting, they look great. In New Zealand we have a variant of these called "Southland Cheese Rolls". They are very specific to the lower half of the South Island, but I bet they have their origin in this dish. Good luck getting to 100k subs, you deserve that plaque.

[@BackyardChef]

Thank you. Will have to find a recipe for that, sounds amazing! Best, Rik

[@allanrjackson]

My old video is kind of it - but normally no Bacon. Apologies for the quality - was when I thought I might do a cooking channel.@@BackyardChef kzbin.info/www/bejne/b5vKYaN-e7aplbc

[@beverlybrejcha7858]

Thank you for the written out recipe!!! Yours is the only video I've found one on, and I appreciate it very much!

[@BackyardChef]

Thank you. Best, Rik

[@katsu-graphics5634]

Lithuanian, age 72, Pittsburgh. . . been eating something similar all my life, the cheese is home-made goat cheese, looks like pressed cottage cheese, except there are Chives instead of Paprika and Worcestershire, sometimes hard boiled sliced egg.

[@BackyardChef]

Sounds amazing! Thank you. Best, Rik

[@elisaastorino2881]

Italian in Pittsburgh, a little bit younger. You'd probably remember the turkey or crabmeat Devonshire that just about every restaurant used to have -quite similar to the rarebit.

[@chuzzthefuzz1908]

It’s wonderful to see a recipe for real Welsh Rarebit, the kind my mother used to make - thank you!

[@BackyardChef]

Hope you enjoy! Good memories. Best, Rik

[@bethkolle1]

My mother used to make this for us kids, age 2, 3 and 5 for dinner when we lived in Sasebo, Japan. Dad was out to sea with the Navy for six months at a time, and at least once the Navy stopped sending his pay to us. WELSH rabbit, we called it then, and it was a lifesaver during those difficult post-war times.

[@BackyardChef]

Thank you. Best, Rik

[@CornbreadOracle]

Thank you so much! You’ve given me a great idea for when my husband comes in wanting a bit to eat on a cold day. Welsh Rabbit with pickles would be right up his alley.

[@BackyardChef]

Hope he enjoys. Best, Rik

[@elaine58100]

Looks gorgeous! And I thought mine was good, its not a patch on yours. Lovely to see a chef with lovely clean well cut finger nails for cooking.

[@BackyardChef]

I try to be. However peeling spuds leaves it under the nails. I'm sure yours is delicious! Best, Rik

[@kraftwerk974]

So it's basically a sauce Mornay with mustard and Worcestershire on bread. Will give it a try, thank you very much chef.

[@argonwheatbelly637]

Classic Mornay has Gruyère. This is a Cheddar sauce, but it's a fair variation, and some include Cheddar in the list of cheeses for a Mornay. Regardless, the Worcestershire gives it the right "punch." Anchovies, innit? Delightful, this.

[@kraftwerk974]

@@argonwheatbelly637 not to mention the ale as well.

[@BackyardChef]

Thank you. I agree, Best, Rik@@argonwheatbelly637

[@Olderthandirtcaligirl]

Happy to get this recipe! When I was young I worked at the famous Tam O’Shanter Inn in Los Angeles. I got totally hooked on Welsh Rarebit and have never seen an authentic recipe for it until now!

[@BackyardChef]

Hope you enjoy it. Thanks for sharing. Best, Rik

[@meredithgreenslade1965]

As an old cook, I noticed as I watch you that my hand wanted to stir with you. Bit like a back seat driver. 😂😂😂

[@BackyardChef]

Love that! Thank you. Best, Rik

[@nancycoy9510]

When I was a kid in the 1960s in NY my mom use to get Welsh rarebit in a can. I loved it. I never seen someone make it from scratch. Looks a lot better than the can version.

[@BackyardChef]

Just think how convenient the can was though Nancy. Thanks for sharing. Best, Rik

[@Dakiniwoman]

Thank you for your video ... This was quite a surprise for me to see the traditional way to create this lovely treat.

[@BackyardChef]

Thanks for sharing. Glad you enjoyed it! Thank you. Best, Rik

[@kittykat13027]

Growing up I always loved going to my best friends house. Her eccentric dad often cooked for us. One of his “specials” was called “Red Bunny”, a kid friendly version of this made with cheese melted into tomato soup and poured on toast. What a treat!

[@BackyardChef]

Wow that sounds fantastic! May have a go at that. Thanks for sharing. Best, Rik

[@chucklevision3961]

My mother used to make this when I was growing up as a child, howerver, she'd whip up a couple of egg whites, & slowly fold them into the sauce mix, then when the toast's under the grill, it'd rise slightly, giving a 'cloud like' consistency, so utterly scrumdillyumptiousness! Thanks for the nostalgic walk down fond memory lane! 💞😍💞

[@BackyardChef]

Thank you. Best, Rik

[@cheflynne1359]

That looks AMAZING! Had it as a kid in the 60’s! Loved it I will make this Thank you!!

[@BackyardChef]

Thank you. Best, Rik

[@FrannieJeff]

I'm from the southern US....Love your recipes and the way you present so well, its fun to watch and try make. Thanks for making me smile with show. Awesome!

[@BackyardChef]

Glad you like them! Thank you. Best, Rik

[@freedomspromise8519]

I had a children’s UK cookbook and this was the first recipe we tried. My kids loved it.

[@BackyardChef]

Good memories, Best, Rik

[@Channelbermeja010]

I absolutely, utterly love Stouffers Welsh Rarebit. It's insanely good. I'm sure this recipe is obviously amazing as well.

[@BackyardChef]

Thank you. Best, Rik

[@Channelbermeja010]

Absolutely! I subscribed too! Much love and respect! Many blessings wished for you!@@BackyardChef

[@BackyardChef]

Thank you. Best, Rik@@Channelbermeja010

[@elisaastorino2881]

We used to have Stouffer's often when I was little. It's not easy to find anymore. There were even Stouffer's restaurants in my hometown then but we didn't go often at all. Now you've made me nostalgic so I'll have to look for it, but I'll also make it from Rik's recipe.

[@tracyalan7201]

When I was a teen working in a supermarket, I used to see a frozen entree of Welsh Rabbit/Rarebit, and I was always curious about what it was. After watching the video, watching how it is prepared and trying to conceptualize how butter, flour, ale, cream, mustard and cheese would taste on toast is still hazy. However, I know a good grilled cheese sandwich and a cheese pizza tastes like, so a cheesy creamy savory bread served while still hot, doesn't have to be a hard sell to me. In my old college class on Spanish literature, it was common fare that bread and cheese was considered a meal for Spain in the Middle Ages, and it wasn't toasted or bubbly hot, so the idea of toasted bread with hot creamy cheese that's savory on a cold/wet climate at night could be a rich and tasty meal for anyone. Great video.

[@BackyardChef]

Loved reading this. Thanks for sharing. Hope you enjoy! Best, Rik

[@CabinFever52]

Stouffer's used to have a pretty tasty frozen entree version of it. I think they discontinued it.

[@BackyardChef]

Thanks for sharing! I wouldn't know. Best, Rik@@CabinFever52

[@DreAmeoba1]

Thank you for showing me how it’s done properly. I was addicted to this when visiting Britain as a teen, & have tried & failed to replicate it, (I thought I was using the wrong kind of sharp cheddar, or something)….

[@BackyardChef]

Thank you for sharing. Don't get too hung up on the cheese's Make up the sauce and you will be pleasantly surprised. Best, Rik

[@Kaivalaginiviti]

I feel a macaroni cheese modification coming on...I normally finish it in the bbq to add a smokey taste but I will be adding ale and Worcestershire sauce to the cheese sauce next time too! Thanks for the video!

[@BackyardChef]

My mouth is watering! Best, Rik

[@Holydecipher]

I was following the recipe to a T but I used steak instead of bread and salt instead of cheese. Thank you for this delicious and authentic welsh rarebit experience!!

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@ggwho4495]

Thank you for making this tutorial on how to make Welsh Rearbit I have been looking for a good recipe. I also subscribed 😊

[@BackyardChef]

Thank you for your kind comment and the sub. Appreciated. Best, Rik

[@jonmullenax3173]

Have not had this dish in years....but tomorrow, following this video, I'll be making some. Can't wait. Thx for the inspiration!

[@BackyardChef]

Thank you. Best, Rik

[@KTKaute]

Thank you for this. Alot of us get lazy and just make cheese on toast. This elevates it and im def gonna do it this way from now on

[@BackyardChef]

Yes many call it cheese on toast. Best, Rik

[@MarcellaGarcia-q9k]

I remember my English mother-in-law making this for me when I lived in England in the sixties. Thank you so much for this recipe.

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@annecain3301]

Looks absolutely delicious. I loved staying at my Grandmother’s as she made really tasty Welsh Rarebit. If possible could you make baked Scotch Eggs? My neighbour, a retired school cook gave my husband and I some and they were amazing.

[@BackyardChef]

Yes I can. I made Scotch egg a while ago kzbin.info/www/bejne/g53CdIuZrdSVepY excuse any music at that time the recipe is very good! Best, Rik

[@annecain3301]

Thank you Rik. I have read the recipe and was wondering whether they could be baked in the Airfyer and if so, what temperature and time would you suggest.

[@BackyardChef]

Anne, these went in the airfryer at about 230c - 440f, about 6 mins - I can see when the cheese bubbles. Can go in on a lot less temp. Its only to brown the cheese. Best, Rik @@annecain3301

[@annecain3301]

Hi Rik. Thank you for replying so quickly. I was asking whether it was possible to bake scotch eggs in the airfryer rather than frying them? Kindest regards.

[@BackyardChef]

Hi Anne, I haven't done that - but guess what? I've tried to schedule it, so it will happen at some stage. Best, Rik@@annecain3301

[@SuzanneStutzle]

Now I have to make some. Haven't had Welsh Rarebit for decades!!!! Yum

[@BackyardChef]

Thank you. Best, Rik

[@dodgybodger3124]

Another golden oldie 😉 Keep em coming Rik. All the best to you n your's 👍

[@BackyardChef]

Thanks - and a great recipe that everyone just slaps cheese on, and fakes it - Its a cracking dish. Best, Rik

[@mpmarvin999]

Where I’m from and what I’m used to there’s no way I should be watching this and yet here I feel I got to make this. This recipe is a LONG way from The Bronx.

[@BackyardChef]

Thank you. Love to the Bronx. Take care. Best, Rik

[@annettefournier9655]

I was so surprised when my grandkids started asking for Welsh Rabbit. It is a hearty filling meal not light at all imo. The whole family loves it.

[@BackyardChef]

Fantastic! Best, Rik

[@mangot589]

I still make this once in a while, when I need a quick, good tasting meal. I always have cheese, bread,and the most important part, the Worcestershire sauce on hand. American here, but it’s been passed down through the generations. The only thing I will do is sneak a slice of tomato in for some vitamin C.

[@BackyardChef]

Thank you. Great idea. One medium slice of tomato (about 1/4-inch thick) contains approximately 3.2 milligrams of vitamin C. This represents about 4% of the Daily Value (DV) based on a 2,000 calorie diet. Best, Rik

[@jenniferleighmiron8135]

My Mother made Welsh Rarebit for us as children often for Tea, but I have never seen it made by making a Rough first and adding cream, but I like it! Of course she always used mustard powder and Worcestershire-delicious!

[@BackyardChef]

Hope you enjoy. Best, Rik

[@KerrieHoskins-cd1kp]

My mum used to make this when I was a kid, she has long passed and I’m so glad to see it here as I’ve wanted to make it but didn’t know how

[@BackyardChef]

Thank you. Best, Rik

[@EffieG-ez9tf]

In Springfield, IL USA, we used to have a restaurant called Norb Andy’s which was located in the pokey little basement of a brick apartment building. They were the first to invent a hot sandwich called The Horseshoe. Or, if you weren’t blessed with a big appetite, you could order a half-sized sandwich called The Pony Shoe. It had a base of either one or two pieces of toast, then a layer of sliced ham-or shrimp or turkey-then topped with a good slosh of Welsh Rarebit Sauce which was the same recipe as yours, except they used American or German beer, not British ale. Then the whole sandwich was topped with a huge handful of slender hot french fries. Ketchup was offered as a condiment to dip each bite. It became an instant hit and other restaurants began imitating Norb Andy’s Horseshoe. Even today, many Springfield restaurants will offer the sandwich on their menu, although they all pale in comparison to the original. When Norb Andy’s closed its doors, it was the end of an era. However, there are some of us who still strive to keep the memory of real Welsh Rarebit on a Horseshoe alive in our own kitchens. My kids were a few of the lucky ones who enjoyed this delicious luxury. I never knew that the original cheese sauce was served on toast without meat, poultry, or shrimp, but if I ever get the chance to travel to Wales, that will be the first dish ordered. By the way, if you would, please explain to me the difference between ale and beer. Thanks for sharing your recipes.

[@BackyardChef]

Thank you. Best, Rik

[@mattowensrees5888]

Ale is a specific type of beer made with yeast. The chef here was using beer.

[@EffieG-ez9tf]

@@mattowensrees5888 I might be wrong, but here in the U.S., I think some of our beers start out with a yeast mix. The only beer that tempted me was from a Chicago restaurant called Burgoff’s, and the drink was referred to as sweet dark German beer on tap. It’s a good thing we don’t have any here in Springfield. yummmmm!

[@anonfornow359]

The Rarebit sounds and looks amazing the best part was your enthusiam. Definately will watch more.

[@BackyardChef]

Thank you, I'm a foodie. Best, Rik

[@kellychuba]

True story, my Gran admitted this was an English jab at the dish but because our accents are so different. (I infer good fun) Now sat drinking a stout trying to figure out how to do this in my airfryer. :) cheers. Love your channel.

[@BackyardChef]

Thanks for sharing! Best, Rik

[@NannyOggins]

Wow! This looks gorgeous, its not the way Ive ever made it but Im giving it a try soon as possible! Many thanks.

[@BackyardChef]

Thank you. Best, Rik

[@daveh-currihell466]

I remember watching my mother making this regularly for Sunday tea. She also added half a grated onion and a beaten egg to the mixture. I really my set to and make this. Oly 50 plus years since i've had it 🙂

[@BackyardChef]

Dave, So chuffed you are on here mate. You know you want to - go for it. Best, Rik

[@russ9238]

My grandfather made this when I was a child in the '60s in Southwest Pennsylvania. He used extra sharp cheddar Worcestershire sauce Coleman's mustard a little bit of butter and milk just made it enough for two slices it was delicious and I still make it to this day.

[@BackyardChef]

Thank you. Best, Rik

[@The4thDensity]

I usually make it with a layer of caramelized onion. Thanks Rik.

[@BackyardChef]

Sounds great! Love that idea. Best, rik

[@jrkorman]

Hadn't thought of that. The onion instead of extra W sauce would be spot on!

[@johngraham5948]

I think he had pickled onions in a bowl

[@BackyardChef]

Here you go John, kzbin.info/www/bejne/d4qwgGuVl7mXlZo Best, Rik@@johngraham5948

[@freedomspromise8519]

I will definitely try this! Pickled quail eggs on the side.

[@geraldinestone2274]

OMG! I'm so glad I discovered this video. My mother used to make this when I was a child. My brother has talked about it. What a find! I'll be using this.

[@BackyardChef]

Thanks for sharing. Thank you. Best, Rik

[@schinpaisan]

Khun Rik I saw this menu on KZbin short the other day and really I was going to ask you if you can make a video about it and boom the video is here!! Can you believe that!!!

[@BackyardChef]

Hi Mate, amazing! There will be more old recipes coming. I hope you enjoy. วันนี้ผมพึ่งทานปลากระพงทอดน้ำปลาไปครับ. Best, Rik

[@kathrynbellerose6216]

I have heard of welsh rabbit but never have eaten it. Very interesting ingredients. Thank you.

[@BackyardChef]

You are very welcome. A fantastic dish from Wales. Best, Rik

[@ArcaneWeasel]

Thanks for showing us the old ways

[@BackyardChef]

Thank you. Best, Rik

[@jodyharnish9104]

That looks fantastic! I never knew there were so many different flavors in it! I have to try that.

[@BackyardChef]

Thank you. Best, Rik

[@BeWeRo]

Sounds interesting and looks delicious, thanks a lot and greetings from Germany!

[@BackyardChef]

Love to Germany. Best, Rik

[@TheRickie41]

My mom made this for me when I was a little girl. Saturday evening treat. Mouthwatering recipe!

[@BackyardChef]

Thank you. Best, Rik

[@maryhinge4815]

Looks delicious. I often pair my Welsh rarebit with a Glasgow salad

[@Hava744]

What is a Glasgow salad , chips with lettuce?

[@maryhinge4815]

@@Hava744 just chips

[@BackyardChef]

Love it Mary, Best, Rik@@maryhinge4815

[@BackyardChef]

I love it Mary, Best, Rik

[@scarfcooks]

Thanks for sharing!! Really like the flavor profile 😋 This is new to us being on this side of the pond. I'm definitely going to give this try 👍

[@BackyardChef]

Hope you enjoy. Best, Rik

[@scented-leafpelargonium3366]

I worked in a hotel in Northern Ireland where they used to put Branston pickle in it (sweet pickle for people outside of the UK) - so this is the first time I have seen the real recipe. Toasted bread makes great snacks. My grandmother used to make sliced tomatoes grilled on toast which I liked, and also mashed ripe banana with sugar & cinnamon then grilled. There was also a Heinz range in the UK called Toast Toppers (anyone remember?) with various tasty flavours in cute tiny tins, such as bacon and mushroom etc. Sadly I only have a pop-up toaster and a regular oven without a grill, so no toasty snacks! 😧

[@charlotteriddle7303]

You should be able to toast bread in your oven just turn it on as hot as it can get and it will toast

[@BackyardChef]

Great memories. Thanks for sharing. Hope you enjoy. You can make any toast in the oven. If you have it high it toasts quickly! If its in too long it dries out. I remember toast toppers and you have given me an idea. Best, Rik

[@BackyardChef]

Agreed. Best, Rik

[@scented-leafpelargonium3366]

@@BackyardChef Thank you. That's great! 👨‍🍳 😋

[@scented-leafpelargonium3366]

@@charlotteriddle7303 Thank you, I will try it, but a lot of electricity for a piece of toast! My grandmother had a grill on her oven, which was handy, but they seem rare nowadays in the UK.

[@gardeningfishingjimw9364]

What an amazing dish!! Thank you for sharing this magnificent dish; I never knew how to prepare it even though I have eaten it before. This one I MUST do for my Welsh friend and I think she will enjoy it. :)

[@BackyardChef]

Hope you enjoy. Best, Rik

[@kt9190]

I appreciate Welsh cooking Thank you for your receipes

[@BackyardChef]

Thank you. Best, Rik

[@nathanparker5378]

I haven't made Welsh rarebit in a long time, I'll have to try your recipe. It looks delicious! I love old comic strips and first learned about rarebit from the turn-of-the-century Winsor McCay strip "Dreams of the Rarebit Fiend". Each strip was a surreal nightmare, which ended with the dreamer waking up and swearing not to eat rarebit again. I've never noticed it giving me nightmares; maybe that's a sign I haven't been making it properly.

[@BackyardChef]

Thank you. Best, Rik

[@glasslinger]

The Irish pub I go to firmly toasts the bread to where it is crunchy. They use French bread.

[@BackyardChef]

Sounds amazing. Best, Rik

[@kathrynwhittaker9007]

I grew up with this but after mum passed never had the recepy > Thank you for showing me a blast from the past.. Will make for my kids and grandkids now

[@BackyardChef]

Hi, Kathryn, I hope you all enjoy it. Thanks for sharing. Best, Rik

[@IrishAnnie]

I never knew….thank you!!! Looks delicious!!!!

[@BackyardChef]

Hope you give it a try. Best, Rik

[@auntissie]

You make me so hungry with your wonderful recipes!! 💕😋💕

[@BackyardChef]

Thank you. Best, Rik