To make your own Chorley cakes, try this recipe:


(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


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.