Cheesy Rattler Bread


Rattler is Cornwall’s most famous Cyder and is popular all over the UK.

I remember the first time I drank Rattler, at the Railway pub in Pool – Redruth. Four pints in and I had never felt so drunk, with almost an hallucinogenic feeling.

This recipe is a rustic treat, with beautiful lumps of cheese and a cider aftertaste. Ideal with warm butter.

Preheat the oven to 180° C


400g plain flour

1 tbsp baking powder

1 tsp sugar

1 tsp salt

60g butter, melted

150g cheddar, cut into small cubes

400ml rattler cyder


  1. Preheat the oven to 180° C
  2. line a loaf tin with grease proof paper
  3. mix the flour, baking powder, sugar, salt
  4. add the cheese and mix
  5. make a well in the flour mixture, add the rattler and butter. Mix well until an even moist dough is formed.
  6. pour the dough into the loaf tin and even the top out. Sprinkle with flour.
  7. bake in the oven for 45 to 50 minutes. The bread is ready when a knife is inserted into the centre of the bread and it comes out without any wet dough on the knife.
  8. take out the oven and leave to stand in the tin for 5 to 10 minutes. Take out the tin and leave to completely cool on a rack before cutting.




2 thoughts on “Cheesy Rattler Bread

  1. It’s spelt CIDER in Cornwall (and for the most part in Devon and Somerset too) CYDER is the arabian spelling – so definitely not Cornish


    1. Rattler is produced by Healey’s, who call their rattler – cyder. Healey’s, who are based in Cornwall are one of the biggest producers of Cornish products and sell them all over the UK. So, I guess that is Cornish then, regardless of spelling. The bread was also made in Cornwall, by a Cornish man. So I don’t think you could get anymore Cornish to be honest. Have a nice day.


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