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In its classic incarnation, a rarebit is simply cheese, melted on buttered toast, with a ladleful of mulled beer, claret or cider poured round and allowed to soak into the crumb. During wartime, rarebits were often based on a white sauce because this made the precious cheese go further. But it's not necessary these days, when you just want to cook up something simple for supper. In this adaptation of the classic recipe, the cider is melted with the cheese and the bread cases stop the mix running away as it melts.
This recipe was first published in March 2004.