Ideally served with triple cooked chips
Serve with Abbot Ale
½ pt Abbot Ale
400g Strong Cheddar (grated)
200 ml double cream
1 large tbs English Mustard
10 Splashes of Lea and Perrins Worcester Sauce
5 Splashes of Tobasco
1. Reduce the ale down to glaze. Add the double cream and reduce by half.
2. Add the cheese and stir until melted.
3. Add the rest of ingredients and roll between 2 sheets of baking parchment and freeze.
4. Toast some bread and then cut the rarebit to fit the bread. Place on top and grill under a hot heat until browned.