Cake Info: Eccles Vs Chorley

October 8, 2007 at 11:32 am Leave a comment

“For the many Southern softies who have doubted the very existence of Chorley Cakes, which are similar, but not identical to Eccles Cakes.

Both, however, are native to Lancashire (or in this case, Merseyside).”

“But what is the difference, apart from a bit of cling film and butter?”

“Chorley Cakes are made of plain pastry, not flaky pastry, and they don’t have sugar on the top. They’re usually wider and flatter and the currants are generally more incorporated into the pastry; you can often see them poking through, though you can’t in this case. And as the pastry is less buttery, people sometimes eat them with extra butter, as you can see here.

I would say these were atypical Eccles and Chorley Cakes – the Eccleses are abnormally large, for one thing, and have currants poking through in a manner more representative of Chorleys. They may be the product of miscegenation. But I couldn’t resist the side by side comparison.”

“They don’t come cheap, do they?!”

“You can’t put a price on deliciousness. Though actually they did.”

Thanks to Flossie G for the insight.


Entry filed under: cake info, uk.

Lemon Meringue Pie Crap Cake, Dresden

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