Taste the Town with our Gloucestershire Rarebit Recipe.
A spicy 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 butter
- 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.