📝 About This Recipe
Hailing from the market town of Chorley in Lancashire, these delightful 'cakes' are actually flattened, spiced currant pastries that strike a perfect balance between a biscuit and a scone. Unlike their sweeter cousin, the Eccles cake, Chorley cakes feature a shortcrust pastry that isn't overly sugary, allowing the rich, jammy flavor of the dried fruit to shine through. They are famously served with a thick slice of creamy Lancashire cheese for a quintessential British tea time experience that is both savory and sweet.
🥗 Ingredients
For the Shortcrust Pastry
- 250 grams All-purpose flour (sifted)
- 125 grams Unsalted butter (cold and cubed)
- 1/2 teaspoon Fine sea salt
- 3-4 tablespoons Ice cold water (added gradually)
For the Fruit Filling
- 200 grams Currants (cleaned and stemmed)
- 50 grams Light brown sugar (for a subtle molasses depth)
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 15 grams Unsalted butter (melted)
- 1 teaspoon Lemon zest (finely grated)
For the Topping
- 1 tablespoon Whole milk (for brushing)
- 1 tablespoon Granulated sugar (for a light crunch)
👨🍳 Instructions
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1
In a large chilled mixing bowl, combine the sifted flour and sea salt. Add the cold, cubed butter to the flour.
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2
Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to keep the butter from melting.
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3
Gradually add the ice-cold water, one tablespoon at a time, mixing with a cold knife until the dough just starts to come together.
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4
Gently knead the dough into a smooth ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes to rest the gluten.
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5
Preheat your oven to 200°C (400°F/Gas Mark 6) and line a large baking sheet with parchment paper.
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6
In a medium bowl, prepare the filling by mixing the currants, light brown sugar, cinnamon, nutmeg, lemon zest, and melted butter until well combined.
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7
On a lightly floured surface, roll out the chilled pastry to a thickness of about 3-4mm (1/8 inch).
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8
Using a 10cm (4 inch) round cutter, cut out as many circles as possible. Re-roll the scraps once to get 8-10 circles in total.
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9
Place a generous tablespoon of the currant mixture into the center of each pastry circle.
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10
Moisten the edges of the pastry with a little water, then gather the edges up over the fruit and pinch them together to seal, forming a pouch.
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11
Flip the pouch over so the seal is on the bottom. Use a rolling pin to gently flatten the cake until it is a disc about 1cm thick and the currants are just starting to peek through the pastry.
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12
Place the cakes onto the prepared baking sheet. Brush the tops lightly with milk and sprinkle with a dusting of granulated sugar.
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13
Bake in the center of the oven for 20-25 minutes until the pastry is a beautiful pale golden brown and crisp.
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14
Transfer to a wire rack to cool slightly. These are best served warm but are also delicious cold.
💡 Chef's Tips
Keep your ingredients cold; use chilled butter and ice water to ensure a flaky, short pastry texture. Do not overwork the dough or the cakes will be tough rather than crumbly. When rolling the filled cakes, be gentle; you want the 'ghost' of the currants to show through the pastry without tearing it completely. If you prefer a sweeter cake, you can substitute the currants for raisins or sultanas, though currants are the traditional choice. To prevent a soggy bottom, ensure the melted butter in the filling is cooled before mixing with the fruit.
🍽️ Serving Suggestions
Serve warm with a thick wedge of creamy Lancashire cheese for the most authentic experience. Pair with a robust pot of English Breakfast tea or Earl Grey. Spread with a little salted butter while still warm from the oven. For a modern twist, serve alongside a dollop of clotted cream and a spoonful of damson jam. Enjoy as a portable snack for a countryside walk or a picnic.