tag:blogger.com,1999:blog-173263937309643922.post5248587347126754619..comments2024-03-09T06:25:33.630+00:00Comments on Neil Cooks Grigson: #259 Banbury CakesNeil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-173263937309643922.post-35112379842324927832013-08-02T13:27:50.928+01:002013-08-02T13:27:50.928+01:00Hello there DJM - thanks for your comment.
Since ...Hello there DJM - thanks for your comment.<br /><br />Since I wrote this article I have completed a course in Patisserie where Eccles cakes were the same as you say, but not rolled very flat. Chorley where the same mixture, shortcrust pastry and rolled really quite flat. <br /><br />There is no real agreement anywhere on this one, though I think the important different is the type of pastry used. <br /><br />I agree you on the Banbury cake though!Neil Butteryhttps://www.blogger.com/profile/07465149114879599176noreply@blogger.comtag:blogger.com,1999:blog-173263937309643922.post-57615901405453467842013-07-31T12:57:38.785+01:002013-07-31T12:57:38.785+01:00I'm another English cook, though currently res...I'm another English cook, though currently resident in Australia. I have an elderly copy of Grigson, but my bible is British Cookery, edited by Lizzie Boyd, for the wonderfully named British Food Information Service of Food from Britain and the British Tourist Authority! Published in 1976, so of the same vintage as Grigson, it was the first ever nationally-consolidated manual for catering students. I found a copy in the University Library in Cambridge in the early 1990s and have been hooked since. It includes recipes for Eccles, Chorley and Banbury cakes, and they are all different. Chorley cakes are made simply of rich shortcrust pastry, currants and icing sugar; Eccles cakes of either shortcrust or puff pastry with currants, butter and brown sugar, brushed with egg white and sprinkled with caster sugar; Banbury cakes are the richest, being of puff pastry with lots of butter, currants, chopped citrus peel, cinnamon and allspice, again brushed and sprinkled.DJMnoreply@blogger.comtag:blogger.com,1999:blog-173263937309643922.post-37029193880726191342010-11-25T03:20:46.950+00:002010-11-25T03:20:46.950+00:00Thanks for that Jane. It's one those things th...Thanks for that Jane. It's one those things that although unimportant, seems to have to be solved. I'm too much of geek!Neil Butteryhttps://www.blogger.com/profile/07465149114879599176noreply@blogger.comtag:blogger.com,1999:blog-173263937309643922.post-16234845595837272192010-11-24T21:24:19.378+00:002010-11-24T21:24:19.378+00:00Hi. An English cook here. I don't think ther...Hi. An English cook here. I don't think there is a difference. Eccles cakes are usually make with flaky pastry, but I've also seen recipes using shortcrust (as Grigson does). The only Chorley cakes I've ever eaten were made with shortcrust, but they were also oval, whereas Eccles cakes are usually round. I have a recipe for Banbury cakes in a 1953 cookbook by Nell Heaton, which is almost identical to Grigson's recipe for Eccles cakes.Janehttps://www.blogger.com/profile/11717309322729778838noreply@blogger.com