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| Type | Pastry |
|---|---|
| Place of origin | England |
| Region or state | Chorley, Lancashire |
| Main ingredients | Shortcrust pastry, raisins |
Chorley cakes are flattened, fruit filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England.
| | |
| Type | Pastry |
|---|---|
| Place of origin | England |
| Region or state | Chorley, Lancashire |
| Main ingredients | Shortcrust pastry, raisins |
Chorley cakes are flattened, fruit filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England.
A Chorley cake is made using currants, sandwiched between two layers of unsweetened shortcrust pastry. [1] The Chorley cake is significantly less sweet than Eccles cake, and is commonly eaten with a light spread of butter on top, and sometimes a slice of Lancashire cheese on the side.
Chorley cakes are a close relative of the more widely known Eccles cake, but have some significant differences. An Eccles cake uses flaky puff pastry, which after baking is normally a deeper brown in colour. The other difference is that the currants in the Eccles cake are often concentrated together in the middle while in the Chorley cake the fruit is usually evenly distributed. It is not uncommon to see some sugar added to the fruit, or sweeter raisins or sultanas used. Locals often refer to Chorley cake as Fly Pie. [ citation needed ]
The October "Chorley Cake Street Fair", restarted in 1995, promotes the cakes, with a competition for local bakers to produce the largest ever Chorley cake. [2]
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Also related to the Chorley cake is East Lancashire's "Sad Cake", made to a similar recipe. It was found in the Darwen, Blackburn, Accrington, Burnley, Colne, Nelson and Padiham areas and throughout the Rossendale area.
Sad cake is often up to 12 inches (30 cm) in diameter, as opposed to the Chorley cake being 3 to 5 inches (8 to 12 cm). It is made by rolling out the pastry and dropping raisins and/or currants evenly over it, then folding it in on several sides and rolling it out again to the required size. Sad cake is usually round but can be square.
It was then cut into triangular sections similar to a sponge cake section and was a regular addition in a working man's lunch box (the whole meal was known as bagging, snap or packing). The sad cake was a filler for eating either after one's sandwiches or as a separate tea break snack during the working day in the cotton mills and coal mines of Lancashire. A spread of margarine, butter or even jam was placed on top. It may be eaten with sandwiches of jam and crumbly soft Lancashire cheese.
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit, nuts, fruit preserves, brown sugar, sweetened vegetables, or with thicker fillings based on eggs and dairy. Savoury pies may be filled with meat, eggs and cheese or a mixture of meat and vegetables.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.
A scone is a traditional British baked good, popular in the United Kingdom and Ireland. It is usually made of either wheat flour or oatmeal with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea. It differs from teacakes and other types of sweets that are made with yeast. Scones were chosen as the Republic of Ireland representative for Café Europe during the Austrian presidency of the European Union in 2006, while the United Kingdom chose shortbread.
Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.
An Eccles cake is a small, round pie, similar to a turnover, filled with currants and made from flaky pastry with butter, sometimes topped with demerara sugar.
Welsh cakes, also bakestones or pics, are a traditional sweet bread in Wales. They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer standing recipe for flat-bread baked on a griddle.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
A teacake in England is generally a light yeast-based sweet bun containing dried fruit, typically served toasted and buttered. In the U.S. teacakes can be cookies or small cakes. In Sweden, they are soft, round, flat wheat breads made with milk and a little sugar, and used to make buttered ham or cheese sandwiches. In India and Australia, a teacake is more like a butter cake. Tea refers to the popular beverage to which these baked goods are an accompaniment.
Flies' graveyard and flies' cemetery are nicknames used in various parts of the United Kingdom for sweet pastries filled with currants or raisins, which are jokingly said to resemble dead flies. In Scotland, they are known as fly cakes, fruit slice or fruit squares and in Northern Ireland as currant squares. In the North East of England, the pastries are fly cakes or fly pie. In Wales it is called Cacen Pwdin ; and in New Zealand they are known as fruit slice or fly cemetery.
There are many geographically indicated foods of the United Kingdom. In British cuisine, there is a custom of naming foodstuffs with reference to their place of origin. However, there are other reasons for this practice; Scotch egg, which was invented in London and Dover sole which indicates where they were landed, for example.
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.
Wähe is a baked dish typical of Swiss and Alemannic (German) cuisine. A wähe consists of a casing and a topping of a custard enveloping either fruit, vegetables or cheese. The custard and fruits or vegetables are baked together. The preparation is thus very similar to that of the French quiche or tarte.
Cumberland rum nicky is a sweet shortcrust pastry tart or pie, commonly filled with dates and stem ginger, flavoured with rum, and sweetened with brown sugar. Rum nickies are associated with the historic county of Cumberland in northwest England, and the ingredients used in their manufacture reflect the county's former significance as a major import and trading centre for products of the UK's Caribbean colonies. As with many traditional foodstuffs, the precise list of ingredients can vary between different cooks and recipes, with currants and cinnamon being common additions or substitutions.
Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.
