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):
1½ Tbsp plain flour
400g/14oz Irish cheddar cheese, grated
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
- 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.
- 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.
- 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.
- Spread the rarebit on toasted soda bread and place under a hot grill until bubbling
For more information visit BBC Food