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
- Preheat the oven to 180° C
- line a loaf tin with grease proof paper
- mix the flour, baking powder, sugar, salt
- add the cheese and mix
- make a well in the flour mixture, add the rattler and butter. Mix well until an even moist dough is formed.
- pour the dough into the loaf tin and even the top out. Sprinkle with flour.
- 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.
- 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.