MIGHT I ask the help of some Bolton expert, through your columns?
In the sequels to my historical Mehala, Lady of Sealandings trilogy I had occasion to mention Chorley cakes and Eccles cakes. I am told that these cakes are cooked very differently with wholly differing recipes.
Does any reader know the correct methods or recipes?
Jonathan Gash, 'Silver Willows', Chapel Lane West, Bergholt, Colchester, CO6 3EF
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