Paul Hollywood's Irish rarebit recipe

Name: Paul Hollywood's Irish rarebit recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 ml (5.3fl oz) full-fat milk; 1.5 tbsp plain flour; 400 g (14.1oz) strong Irish Cheddar, grated; 160 g (5.6oz) medium-fine white breadcrumbs; 1 tsp English mustard powder; 120 ml (4.2fl oz) Guinness or other stout; 2 medium egg yolks; 4 spring onions, trimmed and finely chopped; 6 slices of soda bread; 1 pinch black pepper; 1 cup watercress, to serve

Servings: persons

150 ml (5.3fl oz) full-fat milk
1.5 tbsp plain flour
400 g (14.1oz) strong Irish Cheddar, grated
160 g (5.6oz) medium-fine white breadcrumbs
1 tsp English mustard powder
120 ml (4.2fl oz) Guinness or other stout
2 medium egg yolks
4 spring onions, trimmed and finely chopped
6 slices of soda bread
1 pinch black pepper
1 cup watercress, to serve

1
Preheat your grill to high.
2
Warm the milk in a saucepan until almost simmering, then whisk in the flour.
3
Bring to the boil, stirring constantly, then reduce the heat to a simmer and cook, stirring, for a minute or two.
4
The mixture should be smooth and slightly thickened.
5
Add the grated cheese and stir over a low heat until it has melted.
6
Add the breadcrumbs, mustard powder and stout.
7
Continue stirring over the heat until the mixture comes together and leaves the sides of the pan.
8
Tip the mixture into a bowl and leave for a minute to cool slightly, then add the egg yolks and beat vigorously with a wooden spoon until well combined.
9
Stir in the spring onions.
10
Toast the soda bread on one side.
11
Spread the rarebit on the untoasted side and place under the hot grill until bubbling and golden brown.
12
Add a grinding of pepper and serve, with watercress on the side.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 150 ml (5.3fl oz) full-fat milk, 1.5 tbsp plain flour, 400 g (14.1oz) strong Irish Cheddar, grated, 160 g (5.6oz) medium-fine white breadcrumbs, and more.

Yes, Paul Hollywood's Irish rarebit recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!