Irish Rarebit on Soda Bread With Cheddar Cheese and Ale

Total Time
Prep 10 mins
Cook 10 mins

An easy and very tasty rarebit dish made with Irish cheddar cheese and the ubiquitous Irish ale, Guinness. The Emerald Isle produces some great dairy products and none is better than their butter and Cheddar style cheese. This recipe has Ireland written right the way through it, using soda bread as the base for this cheesy snack, as well as the aforementioned cheese and ale. I have also made these to eat with a bowl of hearty soup or Irish stew, perfect for a cold or damp winter's day. Amazing high tea time food as well; served with salad, chutneys and pickles for a cheap and easy fire-side supper.

Ingredients Nutrition


  1. Melt the butter in a heavy pan and stir in flour to make a roux. Cook on a low heat for a further minute without allowing it to brown.
  2. Remove pan from heat and gradually beat the milk or buttermilk into the roux. Return to heat and stir until the mixture thickens. Stir in mustard and honey, spring onions and finally the stout/Guinness. Cook this mixture fairly rapidly for 2-3 minutes then add the grated cheese and stir over very low heat only until all the cheese has melted.
  3. Spread thickly on four slices of soda bread and place under the grill until golden brown and bubbling. Serve hot with soups, stews, salad, chutneys or pickles.
  4. (Serves 2 as a light meal or snack with salad and 4 as an accompaniment to soup or stew.).
Most Helpful

Using Dijon mustard, buttermilk, and grated Cheddar Cheese this was a lovely side for a spaghetti dinner tonight, along with some Beef Stew. This is a nice rounded recipe. Made no changes here. We loved it. Made for Recipe Swap #41.

weekend cooker June 11, 2010

just had this today, added it to my irish celebration !! it was a big thumbs up from everyone here!! thanks for sharing!!

macera44 March 17, 2010

Hi French Tart: Another excellent recipe. Thank you. Used 50% reduced fat Irish cheddar. Didn't have English mustard so used regular American yellow mustard. Usually it seems that when such changes are made, it's no longer the Authors' recipe, but it wouldn't have been at all without yours to Made for a delicious meal. Thanks, Judy in WA

godbreathed01 February 25, 2010