Marmite on toast
Member recipe

Marmite on toast

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(67 ratings)

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Cooking time

Servings

Serves 1

Some marmite spread on some toast

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • marmite
  • bread (warburtons seeded batch preferably)
  • butter
  • bay leaf (optional)

Method

    1. put bread in toaster
    2. get out butter and marmite
    3. get toast out of toaster when done
    4. spread butter on toast
    5. spread marmite on toast
    6. serve with bay leaf (optional)
    7. eat it

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Comments

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Fishy fishy's picture

Is this a wind up?!!

Becky platt's picture

Must print this off immediately! I notice this this recipe serves one sad lonely dinner guest. How easy would it be to cater for a wedding party and is it cost effective? I'm on a budget and times are tough. Could I substitute the bay leaf maybe?

reidalex5's picture

Having already given a talk on the tremendous benefits of a crunchy peanut butter to the Royal Geographical Societ, yet another challenge was proposed to me as an explorer.

To search for the most precious substance itself

I positively leapt at the thought of bringing home to blighty the holy grail of condiments and after reading this chronicle on the manyw ays a man can work marmite, ones only sensible option was to gather a crew and plot a course to foreign shores

My memoirs of the voyage trickle off to the separate occasions when sightings of the elixir were either merely a leaking horse, or some sort of covering for a rudimentary oiled peasant. However when Passepartout and I were traversing near the Rio Grande in the deepest region of the Antipodes, we stopped and gallantly broke in to a Huzzah!

There, under our feet were gloupens upon gloupens of the holy substance (please note I have had to coin the phrase gloupen, as there is no word in the kings language that would successfully described such an alien entity as this substance).

After much merriment and mirth,I set about ordering the servants to toast the bread, (see option 1)

From there forward, we took our rest and sung songs in to the night

At the break of dawn, the servants sounded their bugles and after saying thanks to the lord, then not forgetting of course to praise the king, we took marmite to bread and history was made.

brightonbecki's picture
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I'm not really that in to exotic food, but my mum gave me a new set of spreading-knives for Christmas, so I thought I would try them out on this recipe.

I got my timings a bit wrong and toasted way too much bread, so I invited some friends round to help eat everything with surprisingly mixed results.

Some of them really loved it and some of them absolutely hated it.

MarcoPierreWhite's picture

Just 'test drove' this fabulous recipe today for my kids. It went down a storm! That has given me the reassurance I needed in substituting this wonder for the turkey roast at Christmas, the extended family are going to love it! Thankyou so much

Kiwizoo's picture

Marmite is really quite an English thing, so I like to give this recipe a truly Scottish flavour! I find deep frying the toast for 1-2 minutes gives it a wonderfully crispy texture and golden brown colour. Lard works best, although sunflower oil will do if you are one of those eco-friendly healthy-eating people. Lift and drain for a minute or two before covering with Marmite and butter (again, use the low-salt variety if you are a greeny!) My husband used to love this little treat and often gobbled down three pieces at a time (sadly he died of a heart attack recently).

last edited: 15:06, 27th Jun, 2013
greatfoodbloke's picture

Firstly I would like to thank the author for at last posting this superb Recipe!

I made this for my girlfriend on our anniversary, it complimented the candles and pink champagne on the table perfectly, and went down really well - she was surprised as usually I am not so romantic.

Although this can take slightly more preparation than other meals - it is surely worth it.

I garnished the dish with a drizzle of Truffle Oil and some Safron which also worked.

last edited: 16:53, 21st Jun, 2013
myklarosa's picture

As coming from a big italian family, dinner time is always something which people are looking forward to. as it was my time to cook i thought it would be best to look on the good food website for ideas.

this recipe stood out among the rest especially when i noticed the excellently placed garnish on the side.

Anyways after failing 4-5 times trying to get my toast to the colour shown in the picture. i realised that enough was enough and decided that maybe marmite on toast was not a great idea as a main dish.

spike66's picture

Which side of the bread should you spread the butter on?
What about the marmite?
Hopefully someone can help as the toast is going cold!

shimeah16's picture

Really fantastic recipe. Reminds me of my school days. The tuck-shop had a ready supply of these. The only essential thing they did was to replace the bay leaf with a good spread of tomato sauce. My wife and I still reminisce over the 'Good Ol' Days'. I am really glad to finally have the recipe for myself - you are a STAR!!!

bmary55's picture

Down here in NZ, I've been making a very similar recipe for 55 years now. It took a few years early on to get it right (or so my mother tells me) but now, having seen the photo of your magnificent dish, I'm having doubts about my accomplishment. How do you get your marmite to turn from black to brown?

draper1cr's picture

Crazy! How could a bay leaf possibly work? Cut the toast into soldiers and dip into a runny egg yolk to complement the saltiness of the marmite if you want more than the pure flavours. The crucial question is: should you use good, salted, English butter, or would unsalted Normandy butter be too daring?

iskallor's picture

How do you open the jar?

envirowise's picture

What an amazing recipe - eat your heart out Michel Roux!!!!

sleeming's picture

I have a 'Come Dine With Me' type dinner party coming up soon and have been looking for a meal that will guarantee me the full 10 points, on top of my amazing hosting skills and boyish charm. I think I may have just found it, but there are so many technical questions that I must ask before trying it. Do I spread the marmite completely to the edges of the bread, how thickly do I spread it, and is it worth practicing this recipe before the night as I tend to panic when it comes to technical dishes?!

chriscampbell10's picture
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I've been very excited for a good many months about this innovative recipe. My daughter, who recently turned three, has been requesting a very special birthday cake; preferably one in the shape of Daddy Pig. However, as soon as I saw this recipe I felt sure that she would be as overwhelmed as I was by the incredible mélange of flavours present in this unique dish. The stunned silence upon the presentation of her surprise was met by tears of (what I presume was) delight as she tasted "Marmite on Toast" for the first time.

Truly a memorable birthday she and her friends will remember for years to come. Thank you, Benno!

edwin1989's picture

I went for a less fattening version of this and removed the butter and using 75% less marmite. Tasted absolutely delicious with a bit of rocket (in substitute of bay leaf) but felt that that bit more than 2 slices of bread was needed.

smallfurrywoodlandcr's picture

Memo to Head of Section: Good Food
Re: Marmite on Toast
More like this, chaps. Need to be inclusive.
Tony Hall

scotto28cat's picture
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Can anyone, Delia perhaps, advise upon where I might obtain a nice white plate like the one in the picture?

sambevitt's picture

Can you tell if the marmite has gone off? Is it like wine?

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