My Mother's Welsh Rarebit
Welsh Rarebit Recipe
Caws Pobi is Welsh Rarebit
I'm from Wales. My mother is Welsh and her mother was Welsh, so we ate Welsh dishes that were very simple - I can still picture how delicious they were - when I was growing up on our farm in North Wales. My mother's Welsh Rarebit recipe was a dish she made quickly for her children when we came in from the rain - because all the ingredients were on hand in her huge warm kitchen and we were hungry. She'd have already made the best bread, loads of it. She'd have made the best butter and although there are some very good cheeses in Wales, she'd often have some home made cheese in the larder too.
Welsh Rarebit was a healthy, hot, standby meal that took her a few minutes to throw together and we could eat as many pieces as she could turn out. Oh it was so good!
It's also an easy party dish to make (and this article shows how easy!) which we often had at Christmas or birthdays - when everyone (seventeen cousins at least) came to our house to celebrate.
There are lots of recipes these days for Welsh Rarebit (known as Caws Pobi in Wales), but ours was the simplest version, made with what was available. I'm sure my mother didn't make it the same way twice, but generally the ingredients are these and the way she made it was this way, (give or take a pinch of white pepper, or more or less butter).
* a few Welsh words with English language translations below (in a blue box).
|Prep time||Cook time||Ready in||Yields|
Two big slices
Ingredients for Welsh Rarebit
- 4 thick slices bread, white or brown or spelt
- 6 ozs (180 grams) sharp cheese, grated fine
- 1 table spoon butter, salty (for the pan)
- 2 fl.ozs milk
- pinch salt
- pinch pepper, white
- 1/2 teaspoon mustard or Worcester Sauce, optional!
- 1 tablespoon butter, for the toast
Step by Step How to Make the Grilled Sandwich
Welsh Rarebit or Caws Pobi is a Grilled Sandwich
- Grate the cheese
- Slowly melt butter and milk in a small saucepan
- Add the cheese, salt and pepper and heat till it's thickened and melted but not boiled. (Add the Worcester Sauce/mustard when the cheese has melted)
- Slice the bread
- Lightly toast the bread in the toaster so it is palely toasted
- Butter the toast
- Pour the hot cheese mixture over the buttered toast
- Grill till nice and brown on top
- Add the mustard or Worcestershire sauce or both if you prefer
Welsh Cookery Book
Welsh Rarebit in Wales was our Supper
Welsh Rarebit or Caws Pobi was eaten as a whole meal, usually at tea-time, or later in the afternoon, (after school, or after playing outside, sometime between 4-6) and it would be called 'Tea' or 'Supper'.
Suppers then were not the sorts of meals that they have become today. In Wales, they weren't very important, more like snacks, looking back on them. We usually ate my mother's bread and cheese and pickle, or slices left over roast meat (from the Sunday roast) with bubble and squeek (cabbage and potatoes, fried in the fat of the roast), or herrings on toast, or a cereal. Baked beans on toast was a common favorite among us seven children. During the mushroom season we had mushrooms on toast. If my Grandfather's mackerel catch was good, we had mackerel. My mothers Welsh Rarebit recipe was a standard favorite!
Everyday: Bob Dydd.
Pleased to meet you: Braf eich cyfarfod chi
Thank you very much: Diolch yn fawr
Good afternoon: P'nawn da
Cheers: Lechyd da
Pronunciation: (very basic!)
ch is guttural.
y is uh
dd is th
How to Prepare Welsh Rarebit as A Party Dish
Today, aside from making a tasty meal for any time of the day, or evening it also makes a fun savory good party dish! Bring a tray of Welsh Rarebit out mid evening and you'll make everyone happy. It's also very very easy!
This is how to prepare Welsh Rarebit ahead of time.
- Prepare the cheese mixture in the pan and leave it.
- You can reheat it when you need it during the evening, any time.
- Make the lightly toasted toast.
- Set it aside. It will reheat under the grill
How to Make a plate of Welsh Rarebit at the last moment.
- Gently heat the cheese mixture a few minutes - till it's melted enough to spoon out of the pan easily
- Butter the toast
- Pour the cheese mixture over the toast
- Grill till brown
- Serve straight away
If people are enjoying their drinks, they'll be fine for a long time. Welsh Rarebit is good with wine and with beer. A dish of pickles here and there would make the presentation complete.
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© 2012 Penelope Hart
Penelope Hart (author) from Rome, Italy on December 03, 2012:
I'm sure Welsh people use beer too, but as a quick handy dish, then we didn't. I think beer would probably make it a more sophisticated meal- and beer goes very very well with cheese, it would have more 'taste' . Maybe you could try with and without and see which you prefer! Thanks for your kind comment. Enjoy this simple meal.
twoseven from Madison, Wisconsin on December 03, 2012:
I love this dish! Your recipe looks great and I will definitely give it a try. I have seen other rarebit recipes that use beer - do you think that is a non Welsh adaptation, or would you ever use beer?
Penelope Hart (author) from Rome, Italy on November 02, 2012:
I'm sure mace is a superb ingredient and thank you! This recipe is the basic one which can be elaborated so next time Ill grate some mace in! Thanks for your comment. Appreciated.
Kaili Bisson from Canada on November 02, 2012:
I make mine with a pinch of mace powder, but I am going to try your recipe this weekend. Voted up!
Penelope Hart (author) from Rome, Italy on October 27, 2012:
This is really simple - glad you like it. Thanks so much for your comment.
Eiddwen from Wales on October 27, 2012:
Another great recipe for me to save.
Thank you for sharing and enjoy your weekend.
Penelope Hart (author) from Rome, Italy on October 26, 2012:
It is the simplest tastiest dish, so hope you enjoy it! Thanks Susan.
Susan Zutautas from Ontario, Canada on October 26, 2012:
I've heard of Welsh Rarebit but never knew what it was until now. I have to try this as I know I'd like it. Who can go wrong with cheese :)
Penelope Hart (author) from Rome, Italy on October 25, 2012:
Where did you live as a child? Was Welsh Rarebit popular? So nice to here that others round the globe were enjoying the same food. Thanks for your comment AliciaC
Linda Crampton from British Columbia, Canada on October 24, 2012:
Thank you for the Welsh Rarebit recipe and for the Welsh lesson as well, GoodLady. I used to eat Welsh Rarebit when I was a child, and I always enjoyed it. Your recipe sounds delicious. I'll try it soon!
Penelope Hart (author) from Rome, Italy on October 24, 2012:
Your name is Welsh! You must have had Welsh Rarebit! Hope you enjoy this recipe and thanks.
Eiddwen from Wales on October 24, 2012:
Mmmm another great recipe for me to save into my recipe ebook .
Have a great day.
Penelope Hart (author) from Rome, Italy on October 24, 2012:
Many thanks for your 'up' vote Laura. It's comfort food, yes and pleased you like it.
It is sometimes called Welsh Rabbit! We just never called it that. Many thanks for rating my mother's recipe with 5 stars!
Hope you enjoy Welsh Rarebit as much as we always do risadowski and thanks for dropping by to comment. Appreciated.
rjsadowski on October 23, 2012:
An Awesome Hub with loads of useful infornation. I will save this recipe for future meals.
Om Paramapoonya on October 23, 2012:
The first time I heard a coworker talk about this dish, I thought he was saying "Welsh rabbit". LOL Well, it's nice to know it actually has nothing to do with rabbits, but cheese and bread. Diolch yn fawr for sharing this lovely recipe. Rated 5 stars. :)
LauraGSpeaks from Raleigh, NC on October 23, 2012:
Voted up! This looks like a delicious comfort food. I love that it is a traditional Wales dish. Thanks for sharing your heritage.
Penelope Hart (author) from Rome, Italy on October 23, 2012:
Same family! Thanks for dropping by. Hope you try it, it's amazingly simple and extremely tasty too (less work than pizza because you don't have to light a pizza oven!)
Fiddleman on October 23, 2012:
This looks good and reminds me of pizza.