Lardy cake with black pepper strawberry jam

James Martin bakes a traditional English tea bread enriched with lard, sugar, spices and dried fruit.


For the cake
  • 225g/8oz sultanas
  • 90g/3½oz lard, plus 1 tbsp extra for greasing
  • 125g/4½oz light muscovado sugar
  • 2 tbsp golden syrup
  • 225ml/8fl oz water
  • 225g/8oz wholemeal flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp ground nutmeg
  • 1 tsp ground allspice
  • 4 free-range eggs, lightly beaten
For the black pepper strawberry jam
  • 600g/1lb 5oz jam sugar (not to be confused with preserving sugar)
  • 1 lemon, zest and juice only
  • 1kg/2lb 4oz strawberries, whole, hulled
  • 1 tsp crushed black pepper

Preparation method

  1. For the cake, preheat the oven to 180C/350F/Gas 4.

  2. Place the sultanas, lard, muscovado sugar, golden syrup and water into a saucepan and bring to the boil, stirring constantly. Remove from the heat and cool – ideally overnight.

  3. Grease and line a small loaf tin with lard. Sift the flour, baking powder, bicarbonate of soda and spices into a large bowl. Mix the cooled fruit mixture into the dried ingredients along with the eggs, beating well to combine.

  4. Turn off the heat and leave the jam to cool, before skimming off any froth. Spoon into sterilised jars (about 2-3 jars, depending on their size).

  5. To serve, slice the cake and spread generously with some of the jam.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

1 to 2 hours cooking time