Chorley cakes recipe
Created by The Tesco Recipes team
These fruit-filled pastry cakes, hailing from Chorley, are best enjoyed with a cup of tea. The buttery pastry surrounds a sweet currant mixture and is topped with a sprinkling of caster sugar.
See method- Serves 8
- 30 mins to prepare and 25 mins to cook
- 557 calories / serving
Ingredients
For the pastry
- 300g (10oz) plain flour
- 1 tsp baking powder
- 25g (1oz) caster sugar, plus extra to decorate
- 180g (6oz) butter
- 80ml (3fl oz) milk
For the filling
- 200g (7oz) currants
- 50g soft light brown sugar
- 50g butter, melted
- 1 egg white, lightly beaten
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Shop ingredientsEach serving contains
- Energy
- 2340kJ 557.0kcal
- Fat
- 25g
- Saturates
- 14g
- Salt
- 0.2g
- Sugars
- 54g
of the Reference intake
Carbohydrate 83.1gProtein 5.8gFibre 4.2g
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Method
- To make the pastry, put the flour, baking powder and sugar in a bowl. Add the butter and rub in. Stir in the milk and mix until the dough is soft but no sticky, adding a little more milk to achieve the right consistency. Wrap in clingfilm and chill for 30 minutes.
- To make the filling, mix together the currants, sugar and butter and set aside.
- Heat the oven to gas 5, 190°C, fan 170°C. Roll out half the pastry, and using a 14cm round cutter, stamp out 4 rounds. Place a spoonful of filling in the centre of each circle. Dampen the edges with a little water and fold the pastry over to enclose the filling. Turn over and roll lightly to flatten to about 7cm. Put the cakes on a baking tray. Using the remaining ingredients, repeat the process to make 4 more cakes.
- Brush the tops with the beaten egg white. Then, with a knife, make two or three cuts in each. Bake in the oven for 25 minutes or until golden brown. Sprinkle with caster sugar while still warm.
- See more Baking recipes
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
