Member recipeMarmite on toast Recipe Rating Static 12345(73 ratings) Member recipe by benno1337Servings 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.Save to My Good FoodPlease sign in or register to save recipes. Print Ingredients Method Ingredientsmarmitebread (warburtons seeded batch preferably)butterbay leaf (optional) Methodput bread in toasterget out butter and marmiteget toast out of toaster when donespread butter on toastspread marmite on toastserve with bay leaf (optional)eat it You may also like Marmite carbonnade 4.4(5 ratings) Buttered wild mushrooms on toast 0(0 ratings) Cheese & chive spread 0(0 ratings) Easy caponata 5(6 ratings) Tartines with roasted tomatoes & mint pesto 5(1 rating) Spiced fruit loaf 3.92857(14 ratings) Grilled steak topped with ceps 5(4 ratings) Brandy & vanilla butter 4.7(10 ratings) Comments, questions and tipsSign in or create your My Good Food account to join the discussion. Comments (134) Questions (0) Tips (0) bjbcooks 14th Jun, 2018 5.05Can anyone post a picture of each of the ingredients? I'm *desperate* to try this myself but when I tried it I think I got confused between the toast and the marmite. Also, just checking, but the "toaster" is the thing with the two wire rack drawers and the buttons for "half load" and "glass care" mode, not the one with the round door in the front and "easy care" mode? Only that one's still got burn marks from when I tried to make "Crunchy Nut Cornflakes with Milk" and it doesn't roll very smoothly any more. jane911 26th Dec, 2017 5.05A bit confused at stage 3 but perseverance prevailed. Very tasty. Mine didn't look as pretty though. Practice makes perfect. baltar 26th Oct, 2017 4.05I've been desperate to find a good Marmite on Toast recipe since my grandmother passed away. She used to make the best Marmite on Toast, but sadly she passed away suddenly and unexpectedly without handing the recipe down to my mother. I tried many versions of this recipe without any success. Imagine my delight when I tried this one and discovered that it tastes almost exactly like my grandmother's! I've been cooking this for years now, and its a firm favourite in our household. I've even adapted it for fussy friends and when I want to impress my guests: I've tried slapping on a slice of mature cheddar after I've spread the marmite on the toast, and then putting it under a medium grill until the cheese is hot and bubbling (yum!). For very, very special occasions - like when I have my in-laws come over to visit us from France - I substitute the cheddar with Reblochon cheese. If you can't find Reblochon, a good, mature Brie will do. I've also tried a vegetarian version using Vegemite when I've had vegetarian friends around for tea, or friends from down under! It always goes down a storm! (I also accidentally found out one day that the substitution of Marmite with Bovril goes down particularly well with men with certain carnivorous inclinations. However, when using Bovril, I prefer using wholemeal bread as I find the strong beefy flavour too overpowering for white bread). One thing that I couldn't get right was spreading the marmite evenly on the toast: I kept getting some patches of toast with too much marmite, and other with none. I tried different types of butter and spreading knives but neither worked. Should I be putting the jar of marmite in a Bain-marie for a few minutes before spreading it on the toast? Can I microwave the jar for a few seconds instead of the labour-intensive Bain-marie? Am I not toasting the bread long enough perhaps? Any suggestions?? I was hoping the recipe would shed more light on this 'spreading problem'. My grandma always had perfectly spread marmite on her toast. For this reason, I gave the recipe 4 starts only. jane911 20th Jan, 2017 5.05I just made this for my lunch. Very tasty, however it didn't look like the photograph. It's abit unfair when a food stylist is used. katrinakatnelson 16th Jun, 2015 Thank goodness for this recipe - would be lost with out it! Does any one know if you could substitute butter for 'I can believe its not butter' Ritaedu1 23rd Jan, 2015 5.05My culinary skills are non existent so there is zero chance of me even attempting a stab at this recipe therefore imagine my delight when I was breakfasting at Claridges the other week and this dish was actually on the menu !!! However, my joy soon turned into sadness as I was expected to open the sachets of Marmite and actually butter the toast myself. I thought the whole point of eating in a restaurant is that you don't have to cook the food yourself. Needless to say I shall not be frequenting that particular establishment again. To end on a happier note, I have made some enquiries and can confirm that Le Gavroche also have this dish on their menu and their head chef has personally confirmed to me that their "Deux Tranches De Pain Grille En Marmite" will arrive on my table fully prepared. I cannot wait !!!! Fishy fishy 24th Jun, 2014 Is this a wind up?!! Becky platt 25th Apr, 2014 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 21st Mar, 2014 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 17th Feb, 2014 5.05I'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. Pages12345…last »next ›Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...Sign in or create your My Good Food account to join the discussion.Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.Sign in or create your My Good Food account to join the discussion.