Thanks for the recipe, looks simple, I’ll give it a go. I’m from Chorley, born and bred, and they are they always eaten buttered, they’re too dry without a bit of butter. We often call it “Fly pie”, the currents look like flies backed in a pie. Never tried it with cheese, nor have I ever seen anyone eating it like that; maybe before my time (1959). The best shop-bought Chorley Cakes were from Marks & Spencer’s but they’ve stopped selling them. I haven’t found any local bakers still make them.
Hi Ray. I hope you enjoy them if you do make some. I just checked the Wikipedia entry which mentions spreading with butter and sometime with Lancashire cheese on the side. I didn't do the cheese bit when I ate mine. They were very good though.
I absolutely enjoyed this video. You seem like a really nice guy. All your ingredients are awesome for me. The only thing I would leave out personally for my taste is the nutmeg. On store bought Chorley cakes I always spread lashings of butter. Very yummy. Thank you so much for this wonderful recipe and method Geoff 🙏🏻👍🏻🙋🏻♂😊
Hi Geoff, I have just made these Chorley cakes and my wife was very pleased with the results, all thanks to you for giving a step by step video that I as a non chef can follow with ease. thank you for your videos. Keep up the good work as we enjoy following your blog. All the best from the Isle of Man 🇮🇲 👍🏻
@@geoffsbakingblog Thanks for your reply Geoff. All well here on the Covid free IOM thanks. 👍🏻 I too was suitably impressed with my culinary skills haha! 😁 I'm going to make another batch soon. We have another of your recipes on the go, namely the Christmas cake. We have given it its second feed of brandy. It will be interesting to see how we get on when we apply the marzipan and icing. A rustic look springs to mind! 😁 Thanks once again and take care. 👍🏻
@@StuLeslie Oh I prefer the rustic icing look. As you can see in the third part of my video on Christmas Cake I didn't bother with all the smooth top and icing little swirls all around the edge. As long as it it covered it good enough for me.
Yes I remember my GRANNY making Chorley cakes... She always put demerara suger on the top of the beaten egg before baking and it gave the a crunchy sticky top which I loved.... Thanks for the memory I haven't eaten them for years... They look good... GEOFF ❤️
Hi Henrietta, demerara sugar is very good for giving a bit of extra crunch. These cakes can take it too as they are not too sweet. I am going to try one with some cheese for lunch.
@@geoffsbakingblog oh yes that would be me love cheese with slightly sweet....lovely enjoy toooooo hot today to do any baking don't want t oven on.... so Salmon salad tonight.... Have a great weekend... Stay cool 🌈😎👍💋
Chorley is twinned with: Székesfehérvár, Hungary and Lanzhou, China. I wonder if they bake these cakes there also. Thanks for the video. The cakes look really good.
Hello Geoff good to see you l have not commented for a while been feeling bit low lately with all this turmoil going on . The Chorley cakes look lovely and l think l might have a go but don't have all the ingredients as it's not been easy getting my usual shopping l have been at home since early march and miss going out browsing Tesco l haven't got any orange peel or nutmeg but l suppose l could use a little ginger or cinnamon instead and perhaps cut up a little stem ginger in syrup and mix that in ,worth a go anyway give me something to do . Thankyou for being you and giving everyone a bit of our old normality in this mad world .All the best Geoff take good care of yourself⭐🌼🌼🌼🌼
Hi Pixie B. It was good to hear from you again. It has been a very difficult time lately, for so many people. I too haven;t been in a supermarket since the end of Feb, relying on online shopping. As for this recipe it is very adaptable, to suit tastes so I am sure a little ginger etc would work well. I hope you enjoy making, and eating, them soon. Stay well.
I tried my first Chorley cake yesterday. I was given it by someone from Chorley, they buttered it and there was no sugar on top. I really enjoyed it and will have a go at this recipe, thanks.
Hi Af Alhilali. For Chorley cakes currants are the dried fruit usually used. But if you have other fruits you wish to use that would be fine, but chop them into quite small pieces.
Hi Annie, thanks very much. I have made Tres Leches Cake, and there is an entry of my blog from 2015 geoffsbakingblog.blogspot.com/2015/02/tres-leches-cake.html but that was before I was making videos as well. Maybe it is time to make it again.
Another nice recipe, Geoff. You reminded me of an old Yorkshire (rather than Lancashire) saying . . . . A bit of cake without the chese is like a kiss without the squeeze. 😍
What we in the UK and most other countries call currants are known as Zante currants in the USA. I don't know what you mean by proper currants, unless you are referring to blackcurrants, redcurrant or whitecurrants, which are species of Ribes and are eaten or used without being dried. So in these cakes currants are also known as Zante currants in USA.
@@geoffsbakingblog Thank you! That's what I thought the answer was, and yes, I was referring to blackcurrants just in case you folks use dried blackcurrants in the UK. I really enjoy your videos, sir, and have just now subscribed.
HI Dorna, these are dried currants. The fresh currants we get here are always called redcurrants, blackcurrannts, whitecurrants etc and are completely different.
Love Chorley cakes though I’ve only ever bought them before, not had sugar on top though. Now I know how to make them I won’t be buying them again. Thanks Geoff.
Hi Geoff, Great to see you on here again. Glad you mentioned the cup of cause that’s exactly what I was thinking as you tasted the Chorley cake. Great presentation, Thanks again. Jarlath
Note to self: Do not watch Geoff's yummy vids without having eaten breakfast first. Toast just doesn't look as good after watching you make the Chorley cakes. Could you sprinkle the brown sugar on top instead of the white to echo the flavor of the filling? Perhaps a sprinkle of nutmeg mixed with it...it sounds like you weren't sure you could taste it in the filling.
Hi Karen. I laughed at your comment. You could sprinkle brown sugar, though demerara is probably better than soft brown, it would give a slightly caramel flavour and some crunch too. I don't think I did taste the nutmeg, but maybe I would have noticed it if it wasn't included. Nutmeg has a strong flavour so only a little on the top might be a good idea.
Ok I give up, is anyone else out there in a Geoff Cooper land having problems with getting all notifications?. I’ve been battling this for the past 7 months having to search for Geoffs videos. Once in a blue moon one will pop up otherwise.....nothing! Frustrating!😫.
Hi Diane, It can be such a nuisance. I have had the same issue before. Can you check your settings. In the side menu click on Settings, then choose Notifications. From there you can check that things are set as you wish. Also when looking at my channel it may help to click to Unsubscribe and then click again to Subscribe once more, remembering to click the Bell icon to receive notifications.
Hello Geoff Definitely my style of cakes as I love the Eccles cakes. I’ll definitely give these a go during our second covid lockdown here in Melbourne Australia. Stay safe Geoff 👍🇦🇺
Hi Nadz 969. I hope you enjoy them. They are not as sweet as Eccles Cakes, but very delicious. I hope everyone in Melbourne gets through this difficult time. Stay Safe.
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Thank you for an easy to follow recipe
Hi NebKrahe. You are very welcome.
They look tasty Thankyou
Hi Susan, you are welcome. They are very tasty.
You resemble Sean Connery the actor. Can't wait to try these. 👩🍳👧
HI Terry. No-one has ever suggested that before. Maybe I should start drinking Martinis, shaken not stirred. I hope you enjoy the Chorley Cakes.
Thanks for the recipe, looks simple, I’ll give it a go.
I’m from Chorley, born and bred, and they are they always eaten buttered, they’re too dry without a bit of butter. We often call it “Fly pie”, the currents look like flies backed in a pie. Never tried it with cheese, nor have I ever seen anyone eating it like that; maybe before my time (1959).
The best shop-bought Chorley Cakes were from Marks & Spencer’s but they’ve stopped selling them. I haven’t found any local bakers still make them.
Hi Ray. I hope you enjoy them if you do make some. I just checked the Wikipedia entry which mentions spreading with butter and sometime with Lancashire cheese on the side. I didn't do the cheese bit when I ate mine. They were very good though.
Awesome!!! Love the English recipes!!
Hi Chloe. thanks. I am glad you like the recipes.
They look yummy.... thanks for another great recipe.
Hi Adele, thanks very much. You are very welcome.
I absolutely enjoyed this video. You seem like a really nice guy. All your ingredients are awesome for me. The only thing I would leave out personally for my taste is the nutmeg. On store bought Chorley cakes I always spread lashings of butter. Very yummy. Thank you so much for this wonderful recipe and method Geoff 🙏🏻👍🏻🙋🏻♂😊
Hi Elijah. Thanks very much. Butter on Chorley cakes is very good indeed.
Yummy! Will definitely try them. Thanks!
Hi Daysioc, i hope you enjoy them.
Hi Geoff,
I have just made these Chorley cakes and my wife was very pleased with the results, all thanks to you for giving a step by step video that I as a non chef can follow with ease.
thank you for your videos.
Keep up the good work as we enjoy following your blog. All the best from the Isle of Man 🇮🇲 👍🏻
HI Stuart. Oh that's great. I am glad your wife enjoyed the Chorley cakes. I hope you did too, I hope all is OK on the Isle of Man
@@geoffsbakingblog Thanks for your reply Geoff. All well here on the Covid free IOM thanks. 👍🏻
I too was suitably impressed with my culinary skills haha! 😁
I'm going to make another batch soon.
We have another of your recipes on the go, namely the Christmas cake. We have given it its second feed of brandy. It will be interesting to see how we get on when we apply the marzipan and icing. A rustic look springs to mind! 😁
Thanks once again and take care. 👍🏻
@@StuLeslie Oh I prefer the rustic icing look. As you can see in the third part of my video on Christmas Cake I didn't bother with all the smooth top and icing little swirls all around the edge. As long as it it covered it good enough for me.
Yes I remember my GRANNY making Chorley cakes... She always put demerara suger on the top of the beaten egg before baking and it gave the a crunchy sticky top which I loved.... Thanks for the memory I haven't eaten them for years... They look good... GEOFF ❤️
Hi Henrietta, demerara sugar is very good for giving a bit of extra crunch. These cakes can take it too as they are not too sweet. I am going to try one with some cheese for lunch.
@@geoffsbakingblog oh yes that would be me love cheese with slightly sweet....lovely enjoy toooooo hot today to do any baking don't want t oven on.... so Salmon salad tonight.... Have a great weekend... Stay cool 🌈😎👍💋
@@henriettahenson It is 34c here right now, so I wont cook today either.
@@geoffsbakingblog we have just had home made ice cream yummy, 🍦😍🍧🍨❤️oh I love this retirement lark...
@@henriettahenson LOL yes it's all go. I haven't eaten ice-cream for 12 months, when i was in Canada last year. I never buy it at home.
Chorley is twinned with: Székesfehérvár, Hungary and Lanzhou, China. I wonder if they bake these cakes there also. Thanks for the video. The cakes look really good.
Interesting question. I shall have to try to find out.
I love your recipes because we don’t have ones like that in the states. I’m very interested in old traditional recipes, so thank you very much!
Hi Real Girl. I am glad you enjoy the recipes. I hope you try some of them.
Hello Geoff good to see you l have not commented for a while been feeling bit low lately with all this turmoil going on . The Chorley cakes look lovely and l think l might have a go but don't have all the ingredients as it's not been easy getting my usual shopping l have been at home since early march and miss going out browsing Tesco l haven't got any orange peel or nutmeg but l suppose l could use a little ginger or cinnamon instead and perhaps cut up a little stem ginger in syrup and mix that in ,worth a go anyway give me something to do . Thankyou for being you and giving everyone a bit of our old normality in this mad world .All the best Geoff take good care of yourself⭐🌼🌼🌼🌼
Hi Pixie B. It was good to hear from you again. It has been a very difficult time lately, for so many people. I too haven;t been in a supermarket since the end of Feb, relying on online shopping. As for this recipe it is very adaptable, to suit tastes so I am sure a little ginger etc would work well. I hope you enjoy making, and eating, them soon. Stay well.
Geoff this recipe looks amazing!! Can't wait to make them and thank you for sharing your beautiful recipe.
Hi Farida Aminy. Thanks very much. I hope you enjoy the Chorley cakes.
I tried my first Chorley cake yesterday. I was given it by someone from Chorley, they buttered it and there was no sugar on top. I really enjoyed it and will have a go at this recipe, thanks.
Hi Alan. I hope you enjoy these. I think I mentioned in the video that they used to be buttered by some.
Holle Geoff, Is it possible to replace Chorley with any other dried fruits because some dried fruits are not available in our country?
Hi Af Alhilali. For Chorley cakes currants are the dried fruit usually used. But if you have other fruits you wish to use that would be fine, but chop them into quite small pieces.
@@geoffsbakingblog Thank you so much 👌✋
Are these what Terry Pratchett called "Figgins?"
HI Jwend392. I am afraid I don't know. But a quick search does seem to imply that to be the case.
Love your recipes Geoff. Have you ever made tres leches cake?
Hi Annie, thanks very much. I have made Tres Leches Cake, and there is an entry of my blog from 2015 geoffsbakingblog.blogspot.com/2015/02/tres-leches-cake.html but that was before I was making videos as well. Maybe it is time to make it again.
Thank you for replying Geoff. I have wanted to make one for a while now but scared it would turn out to be a soggy mess.
Another nice recipe, Geoff. You reminded me of an old Yorkshire (rather than Lancashire) saying . . . . A bit of cake without the chese is like a kiss without the squeeze. 😍
Hi Nees Argon. Thanks very much. I haven't heard that expression, but it is a good one.
Those look lovely I'll definitely give them a try. I still like them with butter on :)
Hi Coky Arpen. That's great. I hope you enjoy them.
Now when you say "currants," are you referring to proper currants, or Zante "currants," which are actually a type of raisin?
What we in the UK and most other countries call currants are known as Zante currants in the USA. I don't know what you mean by proper currants, unless you are referring to blackcurrants, redcurrant or whitecurrants, which are species of Ribes and are eaten or used without being dried. So in these cakes currants are also known as Zante currants in USA.
@@geoffsbakingblog Thank you! That's what I thought the answer was, and yes, I was referring to blackcurrants just in case you folks use dried blackcurrants in the UK. I really enjoy your videos, sir, and have just now subscribed.
@@adamchurvis1 That's great, thanks.
Are they similar to Eccles cakes?
Hi John, yes they are similar, though Eccles cakes has puff pastry and a sweeter filling.
Does this have dried currants or fresh currants?
HI Dorna, these are dried currants. The fresh currants we get here are always called redcurrants, blackcurrannts, whitecurrants etc and are completely different.
Love Chorley cakes though I’ve only ever bought them before, not had sugar on top though. Now I know how to make them I won’t be buying them again. Thanks Geoff.
Hi Wendy. I hope you enjoy them if you make some. The beauty of homemade is that you can tweak the recipe to suit paricular preferences a little.
Hi Geoff that sounds delicious, I think I heard a seagull so you live by the sea I think 😉
Vincent
Hi Vince, for some reason the replies got messed up. But I don't live near the sea, but we do have seagulls sometimes.
Hi Geoff I saw that, everybody makes some mistakes.
😉
@@vincewill1966 Oh yes, and I am sure I make more than most, LOL.
These look lovely. Fantastic as always Geoff. How have you been lately?
HI Victor, thanks very much. I am well thanks. I hope you are too.
I've had eccles cakes, and I'm going to definitely try these! Thanks for the video, stay well Geoff.
Hi Mary, I do hope you enjoy the Chorley Cakes. Keep safe yourself too.
👍👌
Thanks
Hi Geoff, Great to see you on here again. Glad you mentioned the cup of cause that’s exactly what I was thinking as you tasted the Chorley cake. Great presentation, Thanks again. Jarlath
@@jarlathbyrne3146 Oh yes, a cup of tea is very important too.
Note to self: Do not watch Geoff's yummy vids without having eaten breakfast first. Toast just doesn't look as good after watching you make the Chorley cakes. Could you sprinkle the brown sugar on top instead of the white to echo the flavor of the filling? Perhaps a sprinkle of nutmeg mixed with it...it sounds like you weren't sure you could taste it in the filling.
Hi Karen. I laughed at your comment. You could sprinkle brown sugar, though demerara is probably better than soft brown, it would give a slightly caramel flavour and some crunch too. I don't think I did taste the nutmeg, but maybe I would have noticed it if it wasn't included. Nutmeg has a strong flavour so only a little on the top might be a good idea.
Ok I give up, is anyone else out there in a Geoff Cooper land having problems with getting all notifications?. I’ve been battling this for the past 7 months having to search for Geoffs videos. Once in a blue moon one will pop up otherwise.....nothing! Frustrating!😫.
Hi Diane, It can be such a nuisance. I have had the same issue before. Can you check your settings. In the side menu click on Settings, then choose Notifications. From there you can check that things are set as you wish. Also when looking at my channel it may help to click to Unsubscribe and then click again to Subscribe once more, remembering to click the Bell icon to receive notifications.
Geoff Cooper Settings are fine but I’ll try to unsubscribe then subscribe again and see if that works. Thanks Geoff!👍.
Hello Geoff
Definitely my style of cakes as I love the Eccles cakes.
I’ll definitely give these a go during our second covid lockdown here in Melbourne Australia. Stay safe Geoff 👍🇦🇺
Hi Nadz 969. I hope you enjoy them. They are not as sweet as Eccles Cakes, but very delicious. I hope everyone in Melbourne gets through this difficult time. Stay Safe.