TPL - Recipe

19th February 2020

Rarebit? Rabbit? Rarerabbit?

There may still be argument as to the correct spelling and pronunciation, but what is beyond question is the devotion our Rarebit inspires. One customer is so enamoured by the dish that whenever he flies in from Santa Barbara, California, he dumps his bags at the Stafford Hotel and rushes over the road for Rarebit. Without even checking in.

Not that you need to jet in to Fortnum's to enjoy it: our new potted version is foolproof (and cheaper than a transatlantic flight...)

From the Cookbook

Ingredients

4 slices of brown or sourdough bread

4 slices of brown or sourdough bread

4 slices of brown or sourdough bread

Rarebit Mix

4 slices of brown or sourdough bread

4 slices of brown or sourdough bread

Method

STEP 1

To make the rarebit mix, combine the Guinness, mustard, Worcestershire sauce, Tabasco and egg in a bowl. Add the grated cheese and mix well. Lightly toast the sourdough bread and spread the rarebit mixture on top. Place under a hot grill [broiler] until golden brown, then transfer to an oven heated to 180°C/Gas Mark 4 and bake for 3 minutes.

STEP 2

To make the rarebit mix, combine the Guinness, mustard, Worcestershire sauce, Tabasco and egg in a bowl. Add the grated cheese and mix well. Lightly toast the sourdough bread and spread the rarebit mixture on top. Place under a hot grill [broiler] until golden brown, then transfer to an oven heated to 180°C/Gas Mark 4 and bake for 3 minutes.

STEP 3

To make the rarebit mix, combine the Guinness, mustard, Worcestershire sauce, Tabasco and egg in a bowl. Add the grated cheese and mix well. Lightly toast the sourdough bread and spread the rarebit mixture on top. Place under a hot grill [broiler] until golden brown, then transfer to an oven heated to 180°C/Gas Mark 4 and bake for 3 minutes.