150ml of Black Sheep Ale
50ml of whipping cream
15ml of Worcestershire sauce
Pinch of salt & pepper
Half a dessert spoon of Dijon mustard
200g each of Yorkshire Wensleydale cheese, Cheddar and Red Leicester cheese – grated
1. Add the Black Sheep Ale, whipping cream, Worcestershire sauce, seasoning and mustard to a pan, whisk together and bring to the boil.
2. Simmer the ingredients and reduce by about a half, this will take about 10mins.
3. Take off the heat.
4. Mix the grated cheeses together in a bowl.
5. Add the reduced cream and Black Sheep Ale liquid, and mix thoroughly until you have a thick paste.
6. Transfer the mixture into a parchment lined container such as a loaf tin.
7. Press down very firmly to ensure the mixture is tightly packed into the tin.
8. Refrigerate for at least two hours until set firm.
9. When the Yorkshire Rarebit mix is set, it will be firm enough for slicing into 1cm thick pieces.
1. Place one slice of Yorkshire Rarebit onto a crusty slice of bread – ciabatta works really well, it needs to be crisp rather than a soft bread.
2. Place in the oven on 200c for 10mins and serve.
Perfect with a garden salad and home-made tomato chutney. Yorkshire Rarebit can also be served on jacket potatoes, gammon steak, chicken and fish.