A delicious day of cake and cola ribs on Daily Brunch with Ocado

Phwoar! Loved Simon’s recipes today – I’m feeling very inspired to do some proper slow cooking this weekend. Here are the recipes.

Blackberry Streusel Cake

Image of Blackberry Streusel Cake recipe

Streusel is a European crumble often used to top cakes or muffins. Here Simon is using it to add texture and crunch to a delicious autumnal sponge. He is making the most of juicy seasonal blackberries but you could replace these with other available fruit, such as cherries or blueberries.

  • 8-10 slices
  • Preparation Time: 20 minutes
  • Cooking Time: 45 minutes

For the topping 

  • 75g/2¾oz plain flour
  • 75g/2¾oz demerara sugar
  • 1 tsp ground cinnamon
  • 75g/2¾oz unsalted butter

For the cake

  • 2 free-range eggs
  • 150g/5½oz unsalted butter, plus extra for greasing
  • 125g/4½oz caster sugar
  • 125g/4½oz sour cream
  • 250g/9oz plain flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 200g/7oz blackberries
  • Zest of half an orange
  • Icing sugar for dusting


  1. Preheat the oven to 180˚C/350˚F/Gas 4. Grease and line a 20cm/8in spring-form cake tin.
  2. For the topping, place the flour, sugar, cinnamon and butter into a bowl and, using your fingertips, rub the mixture together until it resembles breadcrumbs. Set aside.
  3. For the cake, beat the eggs, butter, sugar and orange zest in a bowl for five minutes with an electric whisk.
  4. Stir in the sour cream, then fold in the flour, cinnamon, baking powder and bicarbonate of soda until well combined and smooth.
  5. Spoon half of the mixture into the cake tin, top with the blackberries, then the remaining cake mixture. Sprinkle over the topping.
  6. Bake in the oven for 40-45 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool.
  7. Dust with icing sugar just before serving.

Cola Ribs

Image of Cola Ribs

These American-style sticky ribs are dark and treacly with warming spices offset by crisp and zingy coleslaw. Cola may seem like an unusual addition but the sugary drink reduces down to a sweet and sticky glaze. Make sure to use full-fat cola or the effect won’t be the same.

  • Serves 4
  • Preparation Time: 15 minutes
  • Cooking Time: 2 hours


  • 2kg/4½lb beef short ribs, cut through the bone into 7.5cm/3in long pieces

For the marinade

  • 1 can cola (not diet cola)
  • 50ml strong coffee or espresso
  • 1 garlic clove, crushed
  • 2 tbsp tomato purée
  • 1 tbsp Dijon mustard
  • 100g/3½oz runny honey
  • 75ml/3fl oz cider vinegar
  • 1 tbsp hot pepper sauce

For the slaw

  • 1 red cabbage, core removed, shredded
  • 3 carrots, grated
  • 2 red onions, finely sliced
  • 200g/7oz salted cashews
  • 1 tbsp chopped fresh parsley

For the dressing

  • 250g mayonnaise
  • 50g yellow mustard
  • 100g salad cream
  • 1 tsp cayenne pepper
  • 50ml white wine vinegar


  1. For the marinade, place all the ingredients into a saucepan and bring to the boil. Simmer for three minutes and then remove from the heat to cool completely.
  2. Once cooled place the ribs and marinade into a sealable plastic bag. Rub the ribs with the marinade and seal the bag. Chill in the fridge overnight.
  3. Preheat the oven to 180˚C/350˚F/Gas 4.
  4. Place the ribs onto a baking tray and pour over the marinade. Cover with foil and cook in the oven for two hours or until tender.
  5. Meanwhile for the slaw, mix together all the ingredients in a bowl.
  6. For the dressing, whisk together all the ingredients. Add the slaw ingredients and mix until well combined.
  7. Serve the slaw in a large bowl and arrange the ribs on a large platter with plenty of napkins and finger bowls.

These were served on a Royal Doulton Tray from the 1815 range, in case you spotted it and were wondering (it also comes in lovely pastel shades).

Image of the Royal Doulton 1815 range

Have fun cooking – don’t forget all the recipes so far are available at ocado.com

Naomi, PR and Social Media Executive

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