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Rodda’s clotted cream & blue cheese rarebit

Rich and savoury flavours

ingredients 10 ingredients
Prep 20 mins Cooking 15 mins
user icon Serves 2 people
speech bubble 1 comments


  • 50ml whole milk
  • 50g butter
  • 10g plain flour
  • 1 tbsp Rodda’s Cornish clotted cream
  • 75g gruyere, grated
  • 75g cheddar, grated
  • 100g blue cheese
  • 1 lemon, zested
  • 1 tsp white wine vinegar
  • 4 thick slices of bread
  • 2 pears


  1. In a small saucepan, gently warm the milk and set aside.
  2. Take another small saucepan and over medium heat, melt the butter until it begins to foam. Tip in the flour and stir everything together before slowly adding in the milk, cooking for 1 minute. Season.
  3. Whisk in Rodda’s clotted cream to create a thick sauce then whisk through the cheese (leave a little blue cheese to serve) to create a thick paste. Add the mustard, lemon, and white wine vinegar.
  4. Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side, until golden brown. Flip the bread over and spread each one with the cheese mixture.
  5. Whilst they are grilling, quarter the pears and pan fry until charred (or pickle for a sour edge!)
  6. Place the bread back under the grill and cook for a further 1-2 minutes or until golden brown and bubbling.
  7. Serve immediately with a sprinkle of the remaining blue cheese on top and the pears.


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Comments (1)

David Thomas says: 12 Feb 2024 at 6:05 pm

Would have liked to have an option to print this recipe

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