The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- 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
- Sausages
- Scones
- Soups
- Sweets and Toffee



Chorley Cakes

Pastries
Lancashire

Circular plain shortcrust casing, about 4 diameter and ½in 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





Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats