350g (12 oz) cheddar cheese
85 ml (3 fl oz) milk
25 g (1 oz) plain flour
25 g (1 oz) fresh white breadcrumbs
half tablespoon English mustard powder
few shakes Worcestershire sauce
1 egg yolk
slices of bread or halved bread rolls to serve
Put the cheese and milk into a pan and slowly melt together. Add the flour, breadcrumbs and mustard and cook for a few minutes until the mixture leaves the sides of the pan. Add the Worcestershire sauce and leave to cool. Once cold, scrape the mix into a food processor. With the machine running, slowly add the egg and the
egg yolk. If a processor is not available , then simply beat in by hand. The rarebit mix is now made and is best left to chill for 1 hour before using, or dividing into smaller quantities and freezing.
To cook, pre-heat the broiler to high. Toast the slices of bread on both sides until lightly golden. Mould some of the rarebit with your hands to fit the shape of the toasted bread. Place it on top and then slide it back under the broiler for a few minutes until glazed to a golden brown.