Chorley cakes and Eccles cakes. Does anybody have an easy recipe for either as I like them both?

Ingredients: Makes 16

50 g/2 oz butter or margarine

50 g/2 oz soft brown sugar

225 g/8 oz/1 cups currants

450 g/1 lb Puff Pastry or Flaky Pastry

A little milk

45 ml/3 tbsp caster (superfine) sugar

Method:

Melt the butter or margarine and brown sugar over a low heat, stirring well. Remove from the heat and stir in the currants. Leave to cool slightly. Roll out the pastry (paste) on a floured surface and cut into 16 circles. Divide the filling mixture between the circles, then fold the edges over to the centre, brushing with water to seal the edges together. Turn the cakes over and roll them lightly with a rolling pin to flatten them slightly. Cut three slits in the top of each one, brush with milk and sprinkle with the sugar. Place on a greased baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes until golden.

/3 cup (100 g) 4 oz self raising (self rising)wholemeal flour (whole grain)

1 cup (100 g) 4 oz self raising (self rising) flour

150 g (5 oz) polyunsaturated margarine

2 tbsp (25 g) 1 oz light muscovado sugar plus 2 tsp (10 ml) light muscovado sugar

finely grated rind of 1 small orange

finely grated rind of 1 lemon

1 tsp (5 ml) Mixed Spice (All Spice / Pumpkin pie spice)

4 oz (100 g) currants, rinsed

1 egg white, lightly beaten

method

1. Lightly grease two baking sheets and set aside.

2. Put the flours into a bowl and rub in 100 g (4 oz) of the margarine until the mixture resembles fine breadcrumbs.

3. Add enough cold water to make a stiff dough.

4. Cream the remaining margarine with the 25 g (1 oz) sugar.

5. Beat in the grated citrus rinds and spice, then add the currants.

6. Divide the dough into 10 portions and roll each into a round about 10 cm (4 inches) across.

7. Place a heaped teaspoon of the currant and spice filling in the centre of each round.

8. Bring the edges together over the filling and seal them by pinching firmly together.

9. Turn the pastry rounds over and roll out to a round about 7 cm (3 inches) across.

10. Place on the baking sheets and score the top of each cake with a knife. Brush with egg white and sprinkle with the extra sugar.

11. Bake at 200°C (400°f) mark 6 for 20 minutes. Cool on a wire rack

Chorley Cakes Recipe

Yea I do!! This is will not have a super rich chocolate flavor, just so you know. It's definitely chocolate, but not overpowering. Cake: 1 cup unsalted butter 1 cup superfine sugar 1.5 cups self-rising flour 1 tsp. baking powder 4 Tbsp. Dutch-process cocoa powder 4 eggs 1 tsp. vanilla extract Frosting: 1.5 cups chopped semisweet chocolate (you could use semisweet chocolate chips) 2 Tbsp. heavy cream 1 stick unsalted butter 1.5 cups of confectioners' sugar (powdered sugar) Preheat oven to 350 (farenheit). Combine all cake ingredients in a large bowl and beat with an electric mixer until smooth, about 2-3 minutes. Spoon into a 9x9 pan (I approximated this.. watch the batter in the pan and see how it fills up) Bake for 20 minutes or until toothpick inserted comes out clean. Cool. For the frosting, combine the chocolate, cream, and butter in a pan over low heat. Stir gently until combined. Remove from heat and stir in the confectioners' sugar until the mixture is smooth. Frost cake once its completely cool.

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Eccles Cakes:

Preparation time: 20 minutes

Cooking time: 15 minutes

Pre-heat your oven to 425°F/220°C

Ingredients

* 500g flaky pastry

* 25g melted butter

* Nutmeg

* 50g candied peel

* 100g sugar

* 200g currants

Method

1. In a medium saucepan, combine the sugar and butter and cook over a medium heat until melted

2. Off the heat, add currants, candied peel, nutmeg and allspice

3. On a lightly floured surface, roll the pastry thinly and cut into rounds of about half a centimetre thickness and 10cm diameter

4. Place a small spoonful of filling onto centre of each pastry circle

5. Dampen the edges of the pastry and draw the edges together over the fruit and pinch to seal

6. Turn over, then press gently with a rolling pin to flatten the cakes

7. Flatten and snip a V in the top with scissors. Place on a baking tray

8. Brush with water and sprinkle with a little extra sugar

9. Bake in a hot oven for 20 minutes (425°F/220°C) or until lightly browned round the edges

10. Place on a wire rack and allow to cool.

11. Try not to eat them all at once!

Chorley Cakes:

* Pastry; - 8oz (225g) plain flour

* 4oz (115g) hard margarine

* Water to mix

* Filling: - 6oz (170g) currants

* 2oz (55g) finely chopped dried peel

* 1 tablespoon soft brown muscovado sugar

* 1oz (30g) butter

* ¼ teaspoon each of ground nutmeg and mixed spice

Method:

Rub margarine into flour until it resembles breadcrumbs. Add water slowly until the mixture binds together. Cover and leave for half an hour in a cold place.

In a thick pan slowly melt 1oz (28g) butter. Remove from heat, add currants, spices and sugar. Mix well and put aside to cool. Then stir in the mixed peel.

Grease a baking tray. Preheat oven to 200°C. Roll out the pastry on a floured surface until it is ¼" (5mm) thick. Using a saucer cut into rounds. In the centre of each round put a heaped tablespoonful of the dried fruit mixture. Dampen the edges of the pastry and carefully bring the edges to meet in the centre. Pat down to ensure the gaps of the pastry are closed, then with the rolling pin roll the cakes gently until you can just see the fruit through the pastry. Prick the surface with a fork. Transfer carefully to the baking tray and bake in the pre-heated oven at 200°C for about 20 minutes or until lightly brown. They are particularly good eaten whilst just warm and spread with butter but will keep for several days.

putting raisins in pastry, how hard can it be! but seriously I've found a recipe for eccles cakes

We call them flys graveyards here.they are good though.