Romantic cottages for two in the Peak District

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Recipes

One of our many joys is sharing with our guests a love of good food - in whatever form.

Every changeover day I make something - a welcome tea tray ‘treat’ - for our Tom’s and Douglas’s Barns guests arriving that afternoon. Over the years so many of you have asked for the recipes that we are very happy to share them - and other favourites - so that you can enjoy a taste of Orchard Farm when you are back home!

I am always on the look out for more delicious welcome tea tray treats so if you have a special favourite of your own that you’d like to add, please share it! I’d be delighted to add it to the still very small collection.

A delicious variation on treacle sponge, with ginger and black treacle

Black Treacle & Stem Ginger Cake

For many of our guests this cake is in the running for their very favourite.

Every changeover day I make something for our Tom’s and Douglas’s Barns guests arriving that afternoon, and in the interlude, John, Janet and Carol or whoever’s helping us that day will also all enjoy a slice or two (or more) before our guests arrive. Read more…

Chocolate cake

Delicious homemade chocolate cake made for our Tom's & Douglas's Barn guests

Tom’s Barn Chocolate Cake

Our chocolate cake is very popular with our guests. It’s also not very difficult to make.

Method

Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.

For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.

Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)

Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.

To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.

Transfer the cake to a serving plate and, using a palette knife, ice the cake all over with the chocolate icing.

LATEST NEWS

  • Time for a short pre Christmas break

    Time to get a bit of relaxation before the Christmas mayhem. There are still short breaks available in Douglas’s Barn. Plenty going on in the Peak District. Lots of Christmas markets selling lovely gifts that you don’t see elsewhere. Chatsworth House is also a must at this time of year. There are plenty of stories […]

  • A busy Sunday in the Peak District

    Lots of events to go to in and around Parwich today but managed to get to the Horticultural Show in Parwich and the Hartington Show. Missed out on the Antiques in Ashbourne though which is always worth going to. Izzy did better than me by getting 1st prize as the Prettiest Bitch at Hartington Show […]

  • Time to book a last minute Autumn break.

    So the sun may not be shining at the moment but we are going into one of my favorite times of year – AUTUMN. If the weather follows previous years we are in for a lovely September and October and even November can still be delightful. This time of year attracts reduced rate for some […]

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