Cornish Rarebit

A Cornish twist on the classic Welsh rarebit

  • 325g extra mature Cheddar such as Davidstow Crackler, grated
  • 60ml Sharp’s Doom Bar Bitter
  • 30g plain flour
  • 25g white breadcrumbs
  • 1 tsp English mustard
  • 3 free range egg yolks
  • 2 thick slices crusty bread
  • Cornish sea salt and freshly ground black pepper
  • Put the cheddar and beer in a pan and heat gently until the cheese melts and starts to bubble. Add the flour and cook for a minute then remove from the heat. Add the breadcrumbs, mustard, egg yolks and season. Mix well and allow to cool. Grill the bread on both sides and put on a plate. Top both slices with the Rarebit mixture and place under the grill to brown. Serve immediately.
  • The rarebit mixture can also be used to top a piece of pollock or cod. Bake in a hot oven for 15-18 mins and serve with roasted baby vine tomatoes.
Try 3 Issues for only £6!