Chorley cakes are flattened, fruit-filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, UK. They are a close relative of the more widely known Eccles cake, but have some significant differences. The Chorley cake is significantly less sweet than its more blousy cousin, and is commonly eaten with a scraping of butter on top, and perhaps a slice of Lancashire cheese on the side. A Chorley cake is made using currants, sandwiched between two layers of unsweetened shortcrust pastry. As with any regional food, every household has its own individual variations, and so it is not uncommon to see some sugar added to the fruit, or sweeter raisins or sultanas used. These sweeter varieties are sometimes referred to as a "snap". Chorleys Coat of Arms Chorley is a market town in Lancashire, Great Britain, south of Preston and at the foot of the West Pennine Moors. ... Lancashire is a county and duchy palatine in the North of England, bounded to the west by the Irish Sea. ... An Eccles cake is a small, round cake filled with currants. ... Lancashire cheese, a crumbly British cows-milk cheese, is considered one of the premier products of that county. ... A currant can refer to Redcurrants and blackcurrants, berries of the genus Ribes. ... Alternate uses: Raisin (disambiguation) A Raisin is a sun-dried or artificially dried grape, used in cooking and baking. ...

Recipe links

The Green Chronicle - a good simple recipe

Clayton Christian Fellowship - whoever Carol is, she likes her Chorley cakes sweet, but a very useful recipe

Cook It Simply .com - simple? Neither simple nor authentic, but a variation