Ep 61 -'The M Word'With Annabel Crabb - a podcast by SEN

This week Caro and Corrie are joined by the wonderful Annabel Crabb whose new cookbook ‘Special Guest’ is in stores now. But there’s so much more to talk about than that!

 

Caro reports back after her Andrew Olle lecture (watch her full speech HERE), we analyse Malcolm Turnbull’s recent ‘Q & A’ appearance (watch highlights HERE) and Annabel delivers Prime Minister Scott Morrison an early report card.

 

Annabel's 'Crush of the Week' is ABC journalist Ashleigh Raper who has alleged she was sexually harassed by New South Wales opposition leader Luke Foley. Our 'Crush of the Week', as always, is supported by The Interchange Bench.

 

If your business needs new players, pick them up from The Interchange Bench – the leading provider of temporary and contract talent.

See Interchange bench.com.au

 

Corrie’s grumpy about Donald Trump (again!) and Caro has a ‘Chat 10 Looks 3’ inspired Good Local Tip for the bakers out there.

 

In “BSF” we (of course) delve into Annabel and Wendy Sharpe’s “Special Guest; Recipes for the happily imperfect host’  - available at My Bookshop HERE.    Annabel shares her recipe for Sticky Gingerbread Cake that uses up any leftover Halloween pumpkins and is very much worthy of the ‘M’ word (see recipe below).

 

Caro’s been off to the movies to see ‘A Star Is Born’ and loved it too.  

 

Thanks to everyone who snapped up tickets to our live podcast lunch event at The Flying Duck on November 28th, we’re happy (and sad) to announce we’ve SOLD OUT the event, raising funds for BCNA. We're looking forward to seeing everyone there and thanks to our show sponsors The Interchange Bench for making the event possible. If you missed out on tickets - we're hoping to hold more live events in the New Year, we'll keep you posted.

 

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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.

 

Annabel Crabb’s Sticky Gingerbread Cake

300g (2 cups) plain flour

1 teaspoon ground cinnamon

½ teaspoon ground allspice

1 teaspoon baking powder

125g unsalted butter

110g (1/2 cup) dark brown sugar

175g (1/2 cup) golden syrup

175g (1/2 cup) treacle

3 cm ginger, finely grated

1 teaspoon ground ginger

1 teaspoon bicarbonate of soda

2 eggs lightly beaten

125ml (1/2 cup) milk

250 g (1 cup) pumpkin puree

 

Preheat the oven to 200 degrees C (180 fan forced). Grease and line a 30cm x 20cm slice (tray bake) tin.

 

Sift the flour into a mixing bowl with the cinnamon, allspice and baking powder.

 

In a large heavy-based saucepan over low heat, melt the butter, sugar, treacle and golden syrup with the grated and ground ginger. When everything is incorporated, remove from the heat and whisk in the bicarb soda – it will fizz up, which will be fun for moment. Whisk in the eggs, milk and pumpkin puree until smooth.

 

Now add the contents of the pan to the bowl and mix well. It will be a very liquid batter, but don’t despair: all will be well. Pour into the tin and place into the oven. After about 25 minutes it will be done. Keep an eye on it – the gingerbread should be sticky, so don’t wait until it’s completely risen and cracked. Insert a skewer in the centre and it should come out clean

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Scout’s honour, this cake is nicer just as it is. What’s more, it keeps well in the fridge for a few days in an airtight container.

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