In my search for the perfect rarebit, I found this one made by Stephen Jackson at the lovely T & Cake in Almondbury. Good bread – sourdough lightly toasted, strong cheese with a dry, deep ale flavour, and then a sweet smack of spice. Great leaves. Heaven on a plate. Stephen Jackson calls it Welsh Rarebit as it has Montgomery Cheddar and Guinness in it, but hey, what’s in a name if it’s as good as this?
Ingredients:
80g butter
2 tbsps plain flour
2 tsps Colman’s English mustard powder
1 tsp cayenne pepper
1 can (440ml) Guinness
2 tbsps Worcestershire Sauce
900g Montgomery cheddar, finely grated
Bread for toasting
Method:
Heat the butter in a pan, and whisk in the flour, mustard and cayenne pepper
Whisk over medium heat for a few seconds to ‘cook out’ the flour
Add the Guinness and Worcestershire sauce, whisking constantly
Bring to a rolling boil, then turn the heat right down and add the cheese
Heat gently, whisking constantly until the mixture is smooth
Store in a tub until completely chilled
To serve, toast a slice of bread lightly on both sides
Using clean hands, mould a slab of rarebit mix to the same size as the bread, and about ¾cm in thickness.
Place on top and grill until golden and bubbling, and serve immediately.