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

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.