Chester Cake is a traditional English recipe (from Cheshire) for a classic cake made from left-over stale cake flavoured with treacle that's cooked in a pastry crust. The full recipe is presented here and I hope you enjoy this classic English dish of: Chester Cake.
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This is a traditional cake the is an excellent way of using-up stale cake and is wrapped in pastry, rather like Scottish Black Bun.
Ingredients:
240g shortcrust pastry
120g plain flour
1 tbsp baking powder
240g stale cake, finely crumbled (cake crumbs)
180ml black treacle (or golden syrup)
50g currants
1/2 tsp freshly-grated lemon zest
pinch of ground ginger
1/8 tsp ground cinnamon
1 egg, beaten with 2 tbsp milk
Method:
Take just over half the pastry and roll out until large enough to line a metal baking tin (a Yorkshire pudding tin is traditional).
In the meantime, sift together the flour and baking powder into a bowl. Add the cake crumbs, currants, ginger, lemon zest and cinnamon then mix in the treacle, forming a stiff mixture (this is easiest done if the treacle is heated beforehand to soften it).
Spread the resultant mixture evenly over the pastry then roll out the remaining pastry to form a lid. Crimp the edges to seal then brush with the egg glaze and mark into small squares.
Transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until the pastry is golden and cooked through. Allow to cool and when cold cut with a sharp knife into the squares you marked out earlier.
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