INGREDIENTS
150 millilitres full-fat milk
1.5 table spoons plain flour
400 grams strong Irish Cheddar, grated
160 grams medium-fine white breadcrumbs
1 tea spoons English mustard powder
120 millilitres Guinness or other stout
2 items medium egg yolks
4 items spring onions, trimmed and finely chopped
6 items slices of soda bread
1 pinches black pepper
1 cups watercress, to serve
PREPARATION
1Preheat your grill to high. Warm the milk in a saucepan until almost simmering, then whisk in the flour. Bring to the boil, stirring constantly, then reduce the heat to a simmer and cook, stirring, for a minute or two. The mixture should be smooth and slightly thickened.
2Add the grated cheese and stir over a low heat until it has melted. Add the breadcrumbs, mustard powder and stout. Continue stirring over the heat until the mixture comes together and leaves the sides of the pan.
3Tip the mixture into a bowl and leave for a minute to cool slightly, then add the egg yolks and beat vigorously with a wooden spoon until well combined. Stir in the spring onions.
4Toast the soda bread on one side. Spread the rarebit on the untoasted side and place under the hot grill until bubbling and golden brown. Add a grinding of pepper and serve, with watercress on the side.
