Traditional Chorley Cake

Prepare shortcrust pastry and roll it out thin.

Cut out circles about 10-12cm in diameter.

Place a generous spoonful of currants in the center of each circle.

Gather the edges and pinch to seal, then flip over and roll out again until the currants are just visible through the pastry and the cake is flat.

Prick the top with a fork and brush with milk (not egg wash, as they should be matte, not shiny).

Bake at 200°C for 15-20 minutes until pale golden.

Sprinkle with a little sugar while hot. Traditionally served with a slice of Lancashire cheese.