|
|
 Circular plain shortcrust casing, about 4 diameter and 1/2in thick, well filled with currants stewed with sugar and butter, the surface pricked or slashed, very lightly baked. Commonly eaten cold and buttered. Flatter, less full and with softer pastry than Eccles Cakes Although the small Chorley cakes are now known nationwide, a larger, c 8ins diameter, exists alongside the usual small version in the town of Chorley itself.  Large Size Chorley Cakes at Glover's Bakery, Chorley, 2012  Curious case of the Chorley Cake Pig Dumfries and Galloway Standard - Wednesday 20 January 1847  2015  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |