My home town of Chorley is known for a particular food dish called the Chorley Cake. It’s closely related to the better known Eccles Cake which is a mixture of dried fruit, butter and sugar in puff pastry (I actually learnt how to make these as John Whaite’s “Perfecting your Pastry” class).
The Chorley cake differs in that it uses shortcrust pastry, and isn’t as sweet. Since it’s my home town I decided to give them a go, but I found it really hard to find a recipe. There are plenty of recipes online, but they all have quite substantial differences of opinion. Do you use plain or self raising flour? Do you add baking powder? Do you put an egg in the filling? Or spices such as nutmeg or allspice?
So I decided to have my own attempt at making these. It was a success of sorts – the end result was a really nice, buttery, fruity treat. But on the other hand… it wasn’t a Chorley cake. I think I need to chop my sultanas so that they get better distributed throughout.
So watch this space… I’m going to have another go and once I’ve perfected the recipe I’ll be posting it here!