Welsh Rarebit with Stokes English Mustard

A Stokes recipe by our Resident Chef

  • Serves 4-6
  • 30 Minutes
Food Made Better

What you'll need

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Jar 185g
Case 6x 185g
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From your local shop
  • Thick White Bread
  • 2oz Butter
  • 2oz Plain Flour
  • 1 Pint of Milk
  • 100g Grated Mature Cheddar
  • 100ml Dark Ale
  • Salt & Pepper

For a special touch, add a fried egg and maple-cured bacon for the perfect brunch dish!


  1. Heat the butter in a saucepan and once melted, stir in the flour. Cook the mix on a low heat until it goes a sandy colour.
  2. Remove from the heat and add a splash of milk and stir in. Put back on the heat and add the milk in stages, mixing in each time.
  3. Once all the milk has been added, stir in the beer, English Mustard and half of the cheese. Cook over a low heat for 5 mins whilst stirring occasionally and the sauce is nice and thick.
  4. Season to taste with salt and pepper.
  5. Allow to cool and then spread the mixture on thick slices on your favourite bread (we used Sourdough).
  6. Sprinkle with the remaining cheese and place under a hot grill for roughly 10 minutes until golden and bubbling.
  7. As always, enjoy!