What are you guys planning for this weekend?
We host the ever popular vintage tea rooms there, find us through the library. We’ll have a delicious selection of home made cakes and treats for you, you can sit down and have a pot of tea or coffee served to you by our fabulous girls.
Last year my husband and brother-in-law had the most unenviable job of washing up all day and they caused quite a stir with their Cath Kidston aprons. Look out for them!
Back for a 4th year at the stunning Roundhouse, the event is bigger and more fabulous! This year sees the addition of the food and drink marquee where you will find scrummy hot food and drink. Back by popular demand is the pop up Vintage Tea Room presented by Darby & Joan.
The Tea Room will be a place to rest your weary shopping feet and indulge in a slice of cake and a pot of tea.
Saturday 16th November – 10am – 5pm
Sunday 17th November – 10am – 4pm
The Roundhouse, Roundhouse Road, Pride Park, Derby DE24 8JE
- Over 100 handpicked food and gift exhibitors
- VIP area
- Pop-up Vintage Tea Room (presented by Darby & Joan)
- NEW Food and drink hall
There’s no better way to start the festive season… surround yourself with delicious food, gorgeous giftware and accessories for the home and garden all in a stunning venue. With over 100 exhibitors, it’s going to be a feast for the senses.
See you there!
Today I’m making several of these bad boys ready for the Fabulous Places Christmas Market. The sweet, warming smell just shouts “IT’S CHRISTMAS!”. Perfect with a cuppa and this went down so well at the market last Christmas that I had to make it again.
Lets just say that our house smells absolutely amazing right now.
I’m making mine unfrosted, with a dusting of icing sugar, but you could always make a sharp icing by mixing icing sugar and lemon juice to form a thick paste and spread this over the cake.
I’ve made mine in 2lb loaf tins this year and lined them with the Lakeland tin liners which are brilliant and very sturdy for this kind of liquid batter.
This recipe is from Nigella Christmas. I like my ginger cake very gingery and spicy so I always double the amount of spices she uses, but the measurements below are the original ones. It is a very runny batter so don’t worry if your mixture doesn’t look like your usual sponge mix. Don’t be put off by the seemingly long list of ingredients, most of them are spices – it is such an easy cake to make.
This is one of those cakes that gets better as the days go by, and keeps for up to two weeks wrapped in baking paper in a sealed tin. It also freezes brilliantly for up to three months.
You will need
200g golden syrup
200g black treacle
125g dark muscovado sugar
2 teaspoons finely grated ginger
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon bicarbonate of soda, dissolved in 2 x 15ml tablespoons warm water
250ml full-fat milk
2 eggs, beaten to mix
300g plain flour
Preheat the oven to 170°C/gas mark 3 and line a cake or loaf tin(approx. 30cm x 20cm x 5cm) with baking parchment.
In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh and ground gingers, cinnamon and cloves.
Take off the heat, and add the milk, eggs and dissolved bicarbonate of soda in its water.
Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed.
Pour it into the prepared tin and bake for 45–60 minutes until risen and firm on top.
Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.
Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting.
Image credit – Laura Loves Cakes
We host the vintage pop up tea rooms there twice a year and it is one of the highlights of our calender.
One of our offerings this year is this beauty. And oh my it is just gorgeous. Not too kind on the waistline, but one slice is more than ok!
If you run around the market shopping and carrying heavy bags full of purchases, that should burn off any additional calories and make it an almost guilt free treat.
I have tried and tested a couple of recipes, but this one from Primrose Bakery is by far my favourite.
You will need:
a 20cm sandwich cake tin lined with greaseproof paper
70g unsalted butter plus extra for greasing
3 tablespoons golden syrup
6 Mars bars – chopped into small pieces
Melt the butter with the golden syrup on a low heat in a heavy based saucepan.
Add the chopped Mars bars.
When the Mars bars have just melted stir in the cornflakes gradually until they are evenly coated.
Press the mixture into the tin and leave to cool and set for at least an hour – no cheating!
When cooled turn the cake out of the tin and cut into slices.
They will keep for about 3 days in an airtight tin or wrapped in baking parchment and stored at room temperature. Although they won’t last that long…
Image credit: Sweet Monday
Find out more about Darby and Joan in our News Archive below...