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Chorley cakes recipe

44 ratings

These fruit-filled pastry cakes, hailing from Chorley, are best enjoyed with a cup of tea. The buttery pastry surrounds a sweet currant mixture and is topped with a sprinkling of caster sugar. See method

Serves 8
30 mins to prepare and 25 mins to cook
557 calories / serving
Vegetarian

Ingredients

For the pastry

300g (10oz) plain flour
1 tsp baking powder
25g (1oz) caster sugar, plus extra to decorate
180g (6oz) butter
80ml (3fl oz) milk

For the filling

200g (7oz) currants
50g soft light brown sugar
50g butter, melted
1 egg white, lightly beaten

Each serving contains

Energy
2340kj
557kcal 28%
Fat
25g 35%
Saturates
14g 72%
Sugars
54g 60%
Salt
0.2g 3%

of the reference intake
Carbohydrate 83.1g Protein 5.8g Fibre 4.2g

Method

To make the pastry, put the flour, baking powder and sugar in a bowl. Add the butter and rub in. Stir in the milk and mix until the dough is soft but no sticky, adding a little more milk to achieve the right consistency. Wrap in clingfilm and chill for 30 minutes.
To make the filling, mix together the currants, sugar and butter and set aside.
Heat the oven to gas 5, 190°C, fan 170°C. Roll out half the pastry, and using a 14cm round cutter, stamp out 4 rounds. Place a spoonful of filling in the centre of each circle. Dampen the edges with a little water and fold the pastry over to enclose the filling. Turn over and roll lightly to flatten to about 7cm. Put the cakes on a baking tray. Using the remaining ingredients, repeat the process to make 4 more cakes.
Brush the tops with the beaten egg white. Then, with a knife, make two or three cuts in each. Bake in the oven for 25 minutes or until golden brown. Sprinkle with caster sugar while still warm.

See more Baking recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.