Soda bread was popular long ago in Ireland, especially in rural areas where a regular supply of barm (brewer’s yeast) wasn’t always accessible to the home baker. Here I’m giving you an Irish spin on Welsh rarebit, using Irish cheese, spring onions and a splash of stout.
Serves 6
Ingredients
- 150ml full-fat milk
- 1 tbsp plain flour
- 400g strong Irish Cheddar, grated
- 160g medium-fine white breadcrumbs
- 1 tsp English mustard powder
- 120ml Guinness or other stout
- 2 medium egg yolks
- 4 spring onions, trimmed and finely chopped
- 6 slices of soda bread
- Black pepper
- Watercress, to serve
Method
- Preheat your grill to high. Warm the milk in a saucepan until almost simmering, then whisk in the flour.
- Bring to the boil, stirring constantly, then reduce the heat to a simmer and cook, stirring, for a minute or two. The mixture should be smooth and slightly thickened.
- Add the grated cheese and stir over a low heat until it has melted. Add the breadcrumbs, mustard powder and stout. Continue stirring over the heat until the mixture comes together and leaves the sides of the pan.
- 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. Stir in the spring onions.
- Toast the soda bread on one side. Spread the rarebit on the untoasted side and place under the hot grill until bubbling and golden brown.
- Add a grinding of pepper and serve with watercress on the side.
