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Caro and Corrie are enjoying a well earned break this week so enjoy some of our favourite guests from past episodes.  Writer Jock Serong joined us for Episode 63 – ‘He Appears To Be In It For Nothing But Kicks’. Jock leads us on an expedition into the wilds of his novel Preservation – a dark tale of survival and horror set in the colonial Australia of 1797. Jane Caro joined us in Ep 73 to discuss her book Accidental Feminists In Ep 61 'The M Word' Annabel Crabb joined  Caro and Corrie and shared a recipe from her and Wendy Sharpe’s book Special Guest; Recipes for the happily imperfect host - available at My Bookshop HERE.    For Annabel's Sticky Gingerbread Cake (see recipe below). Thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well. Visit Vitalsmarts.com.au/dstm to find out more.   For videos and pics make sure you follow us on Instagram @DontShootPod. Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.  Email the show via feedback@dontshootpod.com.au Follow us on Twitter via @dontshootpod '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 co Learn more about your ad choices. Visit megaphone.fm/adchoices