Serves: 6

Prep Time: 10 mins

Cook Time: 5 mins

Make your Rarebit on toast using your favourite local cheese.

  1. Melt the butter, then stir in the English Mustard and the flour to create a roux.
  2. Add the milk in stages stirring well until smooth and creamy. Ensure there is no taste of flour then add the ale.
  3. Crumble in the cheese and melt in.
  4. Cool the cheese sauce in a bowl.
  5. Seperate the eggs and mix the yolks into the sauce.
  6. Toast your bread on one side, then spread the Yorkshire Rarebit mix on the other side ensuring you cover all the bread to the edge of the corners.
  7. Place under the grill until golden and crispy.


  • 4 Free Range Egg Yolks
  • 150 G Wensleydale Blue
  • 25 G Butter
  • 25 G Plain Flour
  • 100 ML Milk
  • 1 Tspn English Mustard
  • 100 ML Ale
  • 12 Slices of Bread