06.29.2023 - By SEN
Join Caroline Wilson and Corrie Perkin for some of the highlights of BSF.
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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)
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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.
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