• 50g plain flour
  • 50g butter
  • 250ml beer or ale
  • 100g grated cheddar
  • 100g grated gruyere
  • 100g grated parmesan
  • 1tsp English mustard
  • 1/2tbsp Worcestershire sauce
  • 2tbsp Inspired to Cook truffle oil
  • Black pepper
  • 6 Taste The Difference sourdough crumpets
  • 2tbsp freshly chopped parsley


  1. 1

    Start by making a roux; melt the butter in a medium saucepan and once gently foaming whisk in the flour. Cook for a couple of minutes, stirring constantly, until the flour is lightly browned

  2. 2

    Meanwhile bring the beer to the boil. Gradually pour the beer into the roux over a medium heat, whisking continuously until you have a thick, smooth sauce. Remove the pan from the heat and stir through all the cheese as it melts. Add the mustard, Worcestershire sauce and truffle oil. Taste and season with pepper. You may want to add more truffle oil depending on your taste

  3. 3

    Preheat the grill

  4. 4

    Lightly toast the crumpets in a toaster. Divide the cheesy rarebit mixture between the crumpets and place under the grill for 3-5 minutes or until golden brown and bubbling

  5. 5

    Serve the crumpets hot with a sprinkling of chopped parsley. 

Nutritional Details

Each serving provides
  • Energy 1821kj 435kcal 22%
  • Fat 27.0g 39%
  • Saturates 15.0g 75%
  • Sugars 2.4g 3%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 1298kj/310kcal

Each serving provides

26.6g carbohydrate 1.8g fibre 18.7g protein

Back to top