Chorley Cakes: Made With Wholemeal Flour
Chorley cakes are a traditional Lancashire bake with buttery pastry and a sweet currant filling. This version is made with flaky wholemeal pastry and a touch of rum to plump up the dried fruit and add a little extra flavour.
Servings: 16 pieces
Calories: 166kcal
Ingredients
Filling
- 150 g currants
- 40 g dark muscovado sugar
- 1 tbsp rum
- good grating of nutmeg
- 1 pinch fine sea or rock salt
- 40 g unsalted butter melted
Pastry
- 250 g wholemeal spelt flour
- 2 tsp baking powder
- 1 pinch fine sea or rock salt
- 125 g unsalted butter fridge cold - cubed
- 5-6 tbsp water
Instructions
Filling
- Measure the currants, rum, sugar, salt and spice into a small mixing bowl. Give everything a good stir. Add the melted butter and stir again.150 g currants, 40 g dark muscovado sugar, 1 tbsp rum, good grating of nutmeg, 1 pinch fine sea or rock salt, 40 g unsalted butter
- Cover the bowl with a plate and leave the currants to plump up whilst you get on with the pastry.
Pastry
- In a large wide bowl, rub the cubes of butter into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.250 g wholemeal spelt flour, 2 tsp baking powder, 125 g unsalted butter, 1 pinch fine sea or rock salt
- Make a well in the centre and add 5 tablespoons of the water. Stir together with a flat bladed knife until everything clumps together. If it doesn't, add the remaining 1 tbsp water.5-6 tbsp water
- Bring the mix together with your hands to form a ball of pastry dough. The less the dough is handled the flakier it will be.
- Flatten the pastry into a disc and place it back in the bowl. Cover with a plate and leave to rest for fifteen minutes or longer. If your kitchen is warm, place it in the fridge.
- Preheat the oven to 200℃ (180℃ fan, 400℉, Gas 6).
- Roll the pastry out on a lightly floured surface to about 5 mm (0.2 inch) thick.
- Using a ring cutter or small saucer, cut out as many 8 cm (3 inch) circles as you can. Gather up any offcuts and roll the pastry out again. Keep cutting and re-rolling until you've used up all the pastry. I usually make sixteen.
- Place a tablespoon of the currant mix onto the centre of a pastry circle. Fold the sides in and pinch them together to seal. Flip over so the seam is on the bottom then roll lightly into a round. Keep rolling until the currant just start to show through the pastry.
- Make three slashes across the top with a knife, then pop them onto a lined baking tray, spacing them well apart. Place the tray in the centre of the oven and bake for 13-15 minutes until golden.
- Transfer the cakes onto a wire rack and leave to cool, or eat whilst still warm.
Notes
Will keep in an airtight container for up to 4 days or wrap well and freeze for up to 3 months.
To reheat and serve warm, preheat the oven to 150℃ (130℃ fan, 300℉, Gas 2). Place the Chorley cakes on a baking tray and heat for 4-6 minutes. To air fry, heat for 4 minutes at 130℃ (260℉).
You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Can make 12 larger Chorley cakes by using a 10cm (4 inch) cutter.
Nutrition
Calories: 166kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 12mg | Potassium: 186mg | Fiber: 2g | Sugar: 8g | Vitamin A: 266IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 1mg