Gloucestershire Rarebit Recipe
Taste the Town with our Gloucestershire Rarebit Recipe.
A spicey rarebit served on hot toast with homemade plum chutney. We recommend enjoying on a weekend with a piece of our Bakewell Slice, perfect after a good walk.
Photo: Joe Sarah
For the rarebit:
50g plain flour
300ml local beer at room temperature
200g stinking bishop, cut into rough pieces
1tsp Tewkesbury (or English) mustard
2 teaspoons Worcestershire sauce
Small handful of flat-leaf parsley, chopped
4 large slices of overnight dough bread
olive oil, to drizzle
salt and pepper
For the chutney:
8 Plums, stoned and roughly chopped
1 tablespoon freshly grated ginger
125g soft light brown sugar
75ml cider vinegar
To make the chutney: heat the plums, ginger, brown sugar and vinegar in a pan, on a low heat for approximately 8-10 minutes, or until thick and jam-like.
For the rabbit: in a saucepan, melt the butter and add the flour to make a thick roux. Cook for a couple of minutes, stirring to prevent the roux from catching.
Stir in the beer, adding it gradually until you have a thick but smooth sauce. Add the cheese and stir until melted. You should now have a thick paste.
Mix in the mustard and Worcestershire sauce, chopped parsley and season to taste.
To assemble: drizzle the bread slices with a touch of oil and lightly griddle on each side until nicely char-grilled. Divide the cheesy mix between each slice. Blowtorch for a few minutes (or stick under a hot grill) until browned and bubbling.
Serve with the plum chutney.