To make your own Chorley cakes, try this recipe:
Ingredients
(makes four large cakes)
225g/8oz Shortcrust pastry
100g/4oz Currants
25g/1oz Chopped, candied peel (optional)
50g/2oz Butter
50g/2oz Granulated sugar
2tspn Cinnamon (optional)
Milk for glazing
Method
1 Pre-heat the oven to 200c, or gas mark 6, then lightly flour a baking sheet.
2 Mix together the sugar and spice, if using.
3 Melt the butter in a pan, add the fruit, then put aside to cool, slightly.
4 Cut the pastry into four, and roll out into circles about 15cm/6” diameter.
5 Place one tablespoon of the currant mixture in the middle of the pastry, and sprinkle with the sugar, and spice.
6 Gather the pastry over the fruit, and seal.
7 Turn over, and lightly flatten with the rolling pin, until the currants are visible through the pastry, glaze with the milk, if using.
8 Cook on the baking sheet for 10-15minutes, until golden.
