My recipe for Yorkshire Buck Rarebit makes a wonderful brunch, tea or supper dish. You can also make the “rarebit” topping beforehand.
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With Jacksons Champion White Bloomer for Yorkshire Day
My recipe for Yorkshire Buck Rarebit makes a wonderful brunch, breakfast, lunch, tea or supper dish. It’s easy to make, and you can make the “rarebit” topping beforehand, then just store it in the fridge until you need to use it.
Made with fabulous Yorkshire ingredients, such as Black Sheep Ale, (from Masham in North Yorkshire), Wensleydale cheese, Henderson’s Relish, and my favourite sliced bread, Jacksons Champion White Bloomer.
A “Buck Rarebit” is a rarebit recipe served with an egg on top – usually a poached egg, although a fried egg is also acceptable, with a side accompaniment of crispy smoked back bacon.
So, what makes this recipe a YORKSHIRE Buck Rarebit? Well, all of the delectable Yorkshire produce I mentioned before, with the hero ingredient being some proper sliced white bread, that is Jacksons Champion White Bloomer.
We all love Jacksons bread here at Chez Lavender & Lovage. It tastes like proper old-fashioned bread, like it used to be. From its distinctive domed crust to the fluffy crumb inside, it’s the perfect vehicle for toast, sandwiches, toasties, and for anything “on toast”.
I am pretty chuffed with my new recipe for Yorkshire Buck Rarebit – it combines all of my favourite things, namely good cheese, flavoursome ale, tangy relish, free-range eggs, and slices of toasted Jacksons champion white bloomer.
I’ve created this special recipe with Jacksons Bakery to celebrate Yorkshire Day on the the 1st August. And, as Jacksons Bakery is based in Hull (Yorkshire), it’s the perfect.
Yorkshire Day was established relatively recently in 1975. The nature of the region and its people meant it was quickly adopted and it has grown in significance year on year.
Plus, it’s a great opportunity to celebrate all that is Yorkshire, from historical events, traditions and customs, to all of the amazing food and drink that originates from England’s largest county, or God’s Own Country as we like to call it!
One of our favourite meals is a Welsh Rarebit, or just cheese on toast….actually, anything on toast gets our vote.
So, a combination of ale-enriched cheese on delicious toasted bread with an egg, and our own hen’s eggs too, is very welcome.
Purists will insist that a Buck Rarebit has a poached egg on top, but I’ve been to many a Yorkshire tearoom, where a fried egg is served, alongside crisp smoked bacon.
I served mine for a light supper the other day, with a poached egg for my husband, and a fried egg for me, and with a couple of rashers of bacon for both of us.
Make sure if you make this recipe for Yorkshire Buck Rarebit to celebrate Yorkshire Day this year, that you try to source all Yorkshire ingredients, and definitely Jacksons Champion White Bloomer, because it is without doubt, champion!
Substitutions and Serving Ideas
- Can be served with cooked ham.
- Serve with salad leaves for a light lunch.
- Serve with chutney for tea or supper.
- Use grated mature Cheddar in place of Wensleydale if you wish.
- Milk can replace the ale if serving to young children.
- Use Jackson’s Brown Bloomer, Super-Seeded Brown Bloomer or their Seeded Bloomer in place of the White Bloomer.
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This recipe for Overnight Yorkshire Breakfast Casserole is so easy to make, and is assembled the night before for ease of breakfast or brunch eating.
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Recipe for Yorkshire Buck Rarebit
Yorkshire Buck Rarebit
My recipe for Yorkshire Buck Rarebit makes a wonderful brunch, breakfast, lunch, tea or supper dish. It's easy to make, and you can make the "rarebit" topping beforehand, then just store it in the fridge until you need to use it.
Made with fabulous Yorkshire ingredients, such as Black Sheep Ale, (from Masham in North Yorkshire), Wensleydale cheese, Henderson's Relish, and my favourite sliced bread, Jacksons Champion White Bloomer.
A "Buck Rarebit" is a rarebit recipe served with an egg on top - usually a poached egg, although a fried egg is also acceptable, with a side accompaniment of crispy smoked back bacon.
- 4 slices Jacksons Champion White Bloomer bread, toasted
- 25g butter
- 225g Wensleydale cheese, crumbled or grated
- 100mls Black Sheep ale
- 1 large egg, beaten
- 1 teaspoon English mustard powder
- 4 to 5 splashes of Henderson's relish
- 4 eggs, poached or fried, to serve
- Grilled smoked back bacon, to serve
- Put the butter, cheese, ale, beaten egg, mustard powder, and relish in a saucepan and heat over a gentle heat, stirring all the time.
- Keep cooking and stirring the mixture until it is the consistency of thick cream. Take off the heat and allow to cool.
- At this stage, you can store the rarebit mixture in a covered container in the fridge until needed.
- When you want to make the rarebit, toast the bread, and lay it on a large, lined baking tray.
- Spoon the rarebit mixture over the toasted bread, spreading it right up to the edges, so no bread is showing,
- Place under a grill and cook until the cheese rarebit mixture is golden brown, melted and bubbling.
- Serve immediately topped with poached or fried egg and some grilled bacon.
Can be served with cooked ham.
Serve with salad leaves for a light lunch.
Serve with chutney for tea or supper.
Use grated mature Cheddar in place of Wensleydale if you wish.
Milk can replace the ale if serving to young children.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 426Total Fat 31gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 12gCholesterol 306mgSodium 685mgCarbohydrates 13gFiber 0gSugar 6gProtein 23g
i love rarebit or rabbit as we always called it as kids. delicious!
Karen Burns-Booth says
Me too – it is a favourite here! Karen
We make Snowdonia Rarebit at our cafe in Caernarfon, Ty Winsh….and it is our best selling dish. Customers say it’s the best Rarebit they;ve ever had. We yse welsh ale and also add cayenne pepper to our dish, but omit the egg. Lovely!
Karen Burns-Booth says
That sounds delectable, I must pop in one day, as I am not far away! Karen