BONUS - Best of Winter BSF

Join Caroline Wilson and Corrie Perkin for some of the highlights of BSF. This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au Miss Dior by Juntine Picardie Lost Illusions Elvis Alice Zaslavsky’s ‘Seventies Dinner Party Sprouts’ – get the recipe HERE.   Jesustown by Paul Daley. The Split Series 3 on ABC TV and iview Greek Lemon Chicken and Potatoes (see recipe HERE) Malibu Rising by Taylor Jenkins-Reed C’mon, C’mon (C'mon C'mon is available to stream in Australia now on Google Play and Apple TV and Prime Video Store) Caramel Pear Cake (see recipe below) Dear Caro and Corrie is back - send us your question or dilemma to [email protected] and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email [email protected] or join us on Instagram or Facebook. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Caramel Pear Cake ·       1 cup of sugar ·       1/3 cup water ·       3 firm pears ·       100g butter ·       2 large eggs ·       1/3 cup icing sugar ·       ½ teaspoon vanilla essence ·       1 cup self raising flour ·         ·       Butter a 23 cm cake tin. Preheat oven to 180degrees C. Put sugar and water in a saucepan and warm gently so that sugar dissolves. Turn up heat and cook until caramel colour – light brown rather than gold. Pour into tin, swirl around so that the base is coated. Peel & quarter pears, arrange pears on top of caramel. Melt butter, leave to cool until tepid. ·       Beat egg with sugar and vanilla until frothy. Add melted butter. ·       Sift flour over top and stir in well to become a soft batter. Carefully dab little bits of this over the top of the pears so as not to disturb them. It will spreads as cake cooks. ·       Bake for 30 minutes or til set in centre. As soon as it comes out of the oven turn onto a plate as caramel will start to stick.

There are no comments yet.

Please log in to write the first comment.