Paul Hollywood's Irish rarebit recipe

• 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.

flour, irish, white breadcrumbs, mustard powder, stout, egg yolks, spring onions, bread, black pepper

Taken from www.lovefood.com/guide/recipes/22892/paul-hollywoods-irish-rarebit-recipe (may not work)