Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Chick-Pea Pancakes with
Nigella Seeds and Turmeric
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Grilled Duck Breasts with
Glazed Turnips and Orange
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Paradise Pumpkin Cake
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Roasted Parsnip and
Cumin Soup
Roasted Squash and
and Chilli Soup
Roasted Swede, Ginger and Spiced Black Bean Soup
Rosemary Sorbet
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Cookery class baking black pepper caramel Southwest

Sweet Pepper Tarte Tatin with Black Pepper Caramel

Coated in a deliciously pungent black pepper glaze, vibrant strips of red pepper
take on a new dimension in this stunning upside-down cake.
It's well worth buying good-quality black peppercorns. Look for organic or single
estate varieties such as Tellicherry or Wynad. They have a much better flavour.
Serve 8

fleshy sweet red peppers (preferably organic) 2
plain flour 175g
baking powder 2 tsp
ground almonds 5 g
unsalted butter 175g, plus extra for greasing
caster sugar 150g
eggs (free-range or organic) 3, lightly beaten
vanilla extract 1 tsp

for the caramel
unsalted butter 50g
granulated sugar 60g
peppercorns (preferably organic, Tellicherry or Wynad) 1 tsp, cracked

1) Preheat the grill to very hot. Slice the peppers in half lengthways and discard the stem and seeds. Place cut-side down on a baking sheet. Grill for 10–12 minutes until blackened. Cover with a clean tea towel for 10 minutes to loosen the skin.

2) Meanwhile, preheat the oven to 180°C/gas 4. Butter the base and sides of a 24-cm spring-form tin. Place on a baking tray.

3) Remove the skin from the peppers. Slice in half lengthways and trim the edges straight. Slice into 1-cm diagonal strips. Arrange attractively in the base of the tin, peeled side down.

4) Sift the flour, baking powder and ground almonds together. Tip any coarse almond residue back into the bowl.

5) Using an electric beater, cream the butter and sugar in a large mixing bowl for about 5 minutes until pale and fluffy.

6) Gradually add the sifted flour mixture alternately with the beaten eggs and vanilla.

7) Next make the caramel. Heat the butter, sugar and peppercorns in a small saucepan over a medium-high heat. When the sugar has melted, pour over the peppers (see Cook's Tip).

8) Working quickly, spoon the dough over the peppers, levelling the surface with a palate knife.

9) Bake for 30–35 minutes until a knife inserted in the centre comes out clean. Leave in the tin to cool for 10 minutes.

10) Invert the tin onto a serving platter and remove the sides. Serve the cake warm or at room temperature.

Cook's tip
Use a pastry brush to gently shunt the pepper strips around to allow the caramel to spread between them.

    Photography: Christine McFadden    
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