Irish Rarebit


Try Paul Hollywood's delicious recipe. Take cheese on toast up a level with this stout and mustard rarebit mix. Keeps in the fridge for up to five days.





Ingredients (serves 6):

150ml/5fl oz whole milk

1½ Tbsp plain flour

400g/14oz Irish cheddar cheese, grated

160g/6oz breadcrumbs

1 tsp English mustard powder

120ml/4fl oz stout

2 Free-range eggs, yolks only

4 Spring onions, finely chopped

6 Slices toasted soda bread



  1. Warm the milk in a saucepan and whisk in the flour. Keep stirring and bring to the boil.
    Reduce the heat to a simmer. The milk should thicken slightly.
  2. Add the cheese and stir over a low heat until it has melted. Add the breadcrumbs, mustard
    and stout. Continue stirring until the mixture comes together, it should leave the sides of the pan.
  3. Remove from the heat and tip into a bowl, leave to cool slightly. Once cooled add the egg
    yolks and beat vigorously with a wooden spoon until the egg is thoroughly mixed in.
    Add the chopped spring onions.
  4. Spread the rarebit on toasted soda bread and place under a hot grill until bubbling
    and golden-brown. 



For more information visit BBC Food