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apple pepper pot cake
© David Loftus

apple pepper pot cake
servings
14
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method


This sticky, spongy, gorgeous pudding is my homage to Bristol. I perfected it there by taking most of the spices that the lovely Guyanese family I met put into their incredible pepper pot meat stew, and using them to add mega flavor to this otherwise classic apple sponge. These spices would have been introduced during the colonial era via Bristol’s ports, and now they’re in so many of the foods we love. Feel free to use pears, quinces or peaches in this sponge. It’s a flexible recipe. And if you don’t have any molasses handy, a tablespoon of black treacle plus a tablespoon of golden syrup will do the same job.

Grease the bottom and sides of a 24cm circular cake tin and line with greaseproof paper. Preheat your oven to 180°C/350°F/gas 4. Put the cubed butter for your sauce into a saucepan large enough to hold all your apple quarters in one layer. Add the caster sugar, molasses and ground spices then gently bring everything to the boil. Turn down the heat and simmer, stirring occasionally, until the sauce starts to thicken. Be careful because caramel is very hot and can burn badly. At this point, add the quartered apples and cook for a few minutes while you make the sponge, but keep a close eye on them and stir occasionally so they don’t catch.

Cream together the butter and sugar for the sponge, then add the eggs, one at a time, mixing them in as you go. Fold in half the flour, the bicarbonate of soda and the cider. The mixture might look like it’s splitting, but don’t worry. Mix well, then fold in the remaining flour and the zest from the oranges, and stir again.

Put the prepared cake tin on to a baking tray lined with greaseproof paper (just in case any hot caramel seeps out during cooking). Spoon the sticky apples into the bottom of the tin in a fairly even layer, along with any of the caramel that happens to come with them. Put the pan with the remaining caramel aside for later, then pour the sponge batter over the apples and give it a jiggle to spread the mixture out a bit. Put the cake tin and baking tray into the hot oven on the middle shelf to cook for around 35 to 40 minutes. Insert a skewer into the middle of the cake after 35 minutes – if it comes out clean the cake’s ready, if not, just bake for a further 5 minutes.

Once cooked, let the cake cool for 10 minutes (no longer or you won’t be able to turn it out). Warm the reserved caramel on a low heat and gently stir in the cream. Go back to your cake and spoon away any escaped caramel so it can’t burn you, then pop a serving plate on top of the cake and quickly and confidently flip it over. Ease the tin off the overturned cake, then cut into wedges and serve with the remaining sticky, creamy caramel sauce drizzled on top.

Recipe from:

jamie's great britain

ingredients


For the caramelly sauce
• 200g unsalted butter,
cubed, at room temperature,
plus extra for greasing
• 200g golden caster sugar
• 2 tablespoons molasses
• 1 level teaspoon ground
cinnamon
• 1 level teaspoon ground ginger
• a pinch of ground cloves
• 3 tablespoons clotted cream
or single cream
For the sponge
• 6 or 7 small/medium
eating apples, such as
Cox or Braeburn
quartered and cored
• 125g unsalted butter,
at room temperature
• 125g golden caster sugar
• 2 large free-range eggs
• 225g self-raising flour, sifted
• ½ a level teaspoon
bicarbonate of soda
• 200ml good-quality dry cider
• 2 oranges

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tried this recipe or a similar one? share your tips...
1. by Melissa on Mon 05 Mar 2012 @ 21:24

I really want to make this but cannot find "molasses" Can anyone advise on where to buy this ingredient from. Many thanks<br />

2. by Sharon on Sat 21 Jan 2012 @ 10:21

I was asked to make this pudding 3 weekends in a row, absolutely divine! One of the three puddings, I made with pears and pear cider and it was to die for!

3. by lucy on Wed 18 Jan 2012 @ 00:51

Unbelievable! The cider sponge is so moist!! Big love for Bristol!

4. by josephinebat10 on Sat 14 Jan 2012 @ 01:32

Seeing that it's supposed to be summer here down under it's a little cool today so I'm intending to make this as it sounds wonderful. I can't wait for our winter to come to make it, so today is the day. Thanks, Jamie for all your wonderful recipes. I have most of your books, but not this one, I'm trying to track it down.

5. by Mark on Sun 08 Jan 2012 @ 13:30

Fantastic! Saw it on the Telly yesterday. Cooked for a dinner party tonight. It was a knockout.

6. by The Shaz on Sun 08 Jan 2012 @ 13:04

Mmmm...I am making this for pudding today and just waiting for it to come out of the oven! Smells divine and the sauce is gorgeous! Can't wait to try it when it's cooked! Thanks Jamie and Happy New Year 2012 to you and your family x

7. by Mike on Thu 15 Dec 2011 @ 18:55

This has become our pudding of the year without a doubt. It is incredible and ticks all the boxes for us and all the visitors who have been fortunate enough to sample it. In fact it will be on our Christmas table in pride of place because the subtle combination of cloves and cinamon not only work for the apples in the base (best friends as Jamie would say) but give the whole cake a gorgeous Christmas hum. Mr Oliver you have struck gold with this one!

8. by Caspian on Sun 04 Dec 2011 @ 15:52

Cooked this at the weekend - very nice indeed. Did without the orange zest and used a square cake tin but it came out perfectly. Just right for a chilly December evening.

9. by C on Tue 29 Nov 2011 @ 15:41

Just cooked this recipe, really impressed with it. Easy to make and tastes lovely.

10. by angie on Mon 28 Nov 2011 @ 22:00

My partner made this tonight and i have to say it was gorgeous and mouth watering the best pudding we have had in ages well done Jamie i would recommend this to anyone thank you

11. by Mel on Wed 23 Nov 2011 @ 18:31

Absolutely gorgeous - just right for cold evenings and a hint of Christmas to it!

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