Non-VegetarianWest Country cuisine Starters

Cheddar and Cider Rarebit

Name: Cheddar and Cider Rarebit
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: West Country
Ingredients: 250 g mature farmhouse cheddar; 100 ml dry somerset cider; 25 g Unsalted butter; 25 g Plain flour; 1 tsp english mustard; 1 tbsp Worcestershire sauce; 1 large egg yolk; 4 thick slices crusty white farmhouse bread; 0.25 tsp Ground black pepper

Tangy farmhouse Cheddar melted with dry Somerset cider and mustard, grilled over thick crusty toast until golden and bubbling.

🇬🇧United Kingdom· South West England

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 440 kcal

Ingredients

0 of 9 gathered

Servings

250 g mature farmhouse cheddar — coarsely grated, ideally from Somerset
100 ml dry somerset cider — traditional still or sparkling
25 g Unsalted butter — diced
25 g Plain flour — sifted
1 tsp english mustard — prepared paste
1 tbsp Worcestershire sauce — for savoury depth
1 large egg yolk — beaten lightly
4 thick slices crusty white farmhouse bread — sourdough or bloomer
¼ tsp Ground black pepper — freshly cracked

Equipment

•Saucepan
•Whisk
•Wooden spoon
•Baking tray
•Grill

Nutrition

Per serving, approximate

Calories: 440 kcal
fat: 24 g
carbs: 36 g
fibre: 2 g
protein: 19 g
calories: 440 kcal

Instructions

1
Preheat your grill to high and line a baking tray with greaseproof paper.
2
Toast the bread slices under the grill for 2 minutes on each side until lightly browned.
3
Melt the butter in a small saucepan over medium heat on the hob.
4
Stir in the plain flour with a wooden spoon and cook for 1 minute until bubbling.
5
Gradually whisk in the dry cider until you have a thick, smooth paste.
6
Lower the heat and stir in the grated Cheddar until completely melted and glossy.
7
Remove the pan from the heat and beat in the mustard, Worcestershire sauce, and black pepper.
8
Beat in the egg yolk vigorously so it blends into the warm sauce without scrambling.
9
Spread the warm cheese mixture generously over the toasted bread, covering right to the edges.
10
Grill the slices for 3 to 5 minutes until deeply golden, blistered, and bubbling.

Chef's tips

Spread the cheese mixture right to the crusts of the bread to prevent the edges from burning under the grill. Use a sharp, traditional dry cider rather than a sweet one to ensure the rarebit maintains a balanced, savoury tang.

Ingredient substitutions

dry Somerset cider → dry apple juice or traditional British bitter
Worcestershire sauce → Henderson's Relish for a vegetarian-friendly option

Storage

Rarebit topping is best made and grilled fresh, but leftover unbaked paste can be refrigerated in an airtight container for up to 2 days.

Reheating

Spread chilled paste onto freshly toasted bread and grill under medium-high heat until hot, melted, and bubbling.

Common mistakes to avoid

•Using pre-grated Cheddar, which contains anti-caking starches that cause the melted cheese sauce to become grainy.
•Adding the egg yolk while the pan is on direct heat, causing the egg to curdle instead of enriching the sauce.
•Failing to toast the bread beforehand, leading to a soggy, unpleasantly soft base.

Serving suggestions

Serve immediately with a side of sharp pickled onions or apple chutney.Accompany with a pint of dry vintage Somerset cider or bitter.Pair with a crisp watercress and dressed green leaf salad.