RAREBIT PLATE RECIPES

Steps:

• Chopped fresh chives, for sprinkling
• Put a skillet over low heat and add 2 tablespoons of the butter. Toast the bread in the skillet until the underside is golden brown, a couple of minutes. Turn the bread over, toast the other side, then remove from the skillet and keep warm.
• To make the sauce, melt the remaining 2 tablespoons butter in a saucepan over low heat. Sprinkle in the flour and whisk together until combined. Cook over low heat, stirring continuously, until the taste of the flour is cooked out, about 2 minutes.
• Pour in the beer and milk, whisking constantly to avoid lumps, and cook for an additional minute to thicken. Add the mustard, paprika, cayenne and Worcestershire sauce, then whisk some more. Add the cheese, whisking slowly, and cook until smooth, melted and very hot, a couple of minutes. Remove from the heat and whisk in the egg yolk.
• Lay a piece of toast on each plate, spoon the hot sauce over the toast and sprinkle with chopped chives.

Steps:

• Preheat oven to 180°C (160°C fan-forced). Grease and line base and sides of two 20cm (base diameter) round cake pans with baking paper.
• Using an electric mixer, beat butter and brown sugar in a bowl, until light and creamy. Add eggs, one by one, beating lightly after each addition.
• Sift cocoa powder and half the flour over egg mixture; fold until just combined. Add buttermilk, vinegar, food colouring and bicarbonate of soda; fold to combine. Add remaining flour mixture; fold until just combined.
• Spoon mixture equally into prepared pans; level surface. Bake 30 minutes, or until a skewer inserted at centre comes out clean. Cool in pans for 5 minutes. Transfer to a wire rack to cool.
• Using an electric mixer, beat cream cheese and extra butter in a large bowl, until combined. Gradually beat in sifted icing sugar, until light and creamy.
• Using a large serrated knife, cut each cake horizontally in half to make 4 pieces. Place 1 piece of cake on serving plate. Spread with a quarter of the cream cheese icing. Repeat layering. Spread remaining icing over top of cake. Cut into slices. Serve.