Ann kindly e-mailed us after spending some time having fun and tasting our Dubliner Toasties at our Taste of Dublin stand this year, here’s what she had to say:

“Met Kate at Dubliner Stand at the Taste of Dublin - which by the way was excellent and I told her about a recipe I use for my Dubliner cheese! She asked me to send it on - so here goes:

Steps as follows:
1/Melt block of cheese (slowly), add either half a cup of milk or beer!

2/add couple of splashes of Worcestershire sauce - Lea and Perrins of course!

3/pinch of mustard powder (optional), little seasoning - salt and white pepper, 

4/quarter cup of flour, keep stirring, then half cup of bread crumbs and

5/finally add a whipped egg, when slightly cooled! roll out between waxed paper - not too thinly.

6/When ready to use cut to slightly smaller than actual size of slice of toast (do lightly toast 1st), you can be naughty and butter same!

7/ When ready use put Dubliner cheese mix on slice - put under grill - and see what happens - Welsh Rarebit eat your heart out!

Can be kept in fridge for a week or two - it it lasts that long…  Do serve with, grilled rasher, tomato and a spoon of Ballymaloe Bramley Apple sauce with mustard or one of their chutney’s - Enjoy!

Actually, I think I’ll head to the kitchen this minute and make it myself - have guest coming from USA and I know they will like it - or there will be hell to pay because I’ll just have to eat it all and believe you me I could in one sitting! Burpppp. Anniro.”