Chorley Cakes are very similar to other regional cakes such as Eccles Cakes, Banbury Cakes and Hot Cross Buns (in as much as they were a sweet pastry combined with dried fruit) and traditionally were baked for religious festivals. Chorley cakes are flattened, currant-filled cakes made with unsweetened shortcrust pastry and associated with the town of Chorley in Lancashire. Significantly less sweet than Eccles cake, and commonly eaten with butter and a slice of Lancashire cheese.
Chorley Cakes, recipe at the excellent Butcher, Baker, cakes, bakes and geekiness. Cooked for Horizon Scanning event, bit of a Martin Keown of an effort on my part. Varied recipe with Orange Zest, Lemon Zest, 1 dessert spoon of dark Muscavado, 1 dessert spoon of light Muscavado. Lost the egg from the filling. http://thebutcherthebaker.files.wordpress.com/2010/10/chorley-cakesv2.jpg
Eccles cakes The English town of Eccles lends its name to these currant-filled cakes, though a number of cakes named for different English places (such as Banbury cakes and Chorley cakes) are markedly similar in taste. A man named James Birch was supposedly the first person to sell them commercially in Eccles in 1793, and the town still does a roaring trade in them. The cakes are often served with Lancashire cheese, which balances out the sweetness of the cakes perfectly.