Chester Cake (Chester Squares)

Name: Chester Cake (Chester Squares)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 24 squares
Ingredients: 90 grams butter; ¼ cup caster sugar; 1 egg; 1 teaspoon vanilla extract; 1 ½ cups plain flour; ½ teaspoon baking powder; 2-3 tablespoons lemon juice; 1-2 tablespoons extra caster sugar; 400 grams day old or stale bread; ¼ cup treacle; ½ cup currants; ¼ cup sultanas; 1 teaspoon mixed spice; 1 teaspoon cinnamon; milk

User Reviews

4.5

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
24 squares
Calories
138 kcal
Course
Dessert
Cuisine
Australian, British, Irish

Chester Cake (Chester Squares)

Jeremy Davis

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A dense and fruity slice between pastry layers, this is an old fashioned recipe made from day old bread or bakery goods.

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Ingredients

Servings

Shortcrust Pastry

90 grams butter
¼ cup caster sugar (superfine sugar)
1 egg (separate yolk and white)
1 teaspoon vanilla extract
1 ½ cups plain flour
½ teaspoon baking powder
2-3 tablespoons lemon juice (about 1 lemon)
1-2 tablespoons extra caster sugar

Filling

400 grams day old or stale bread (about half a loaf)
¼ cup treacle (100 grams)
½ cup currants
¼ cup sultanas
1 teaspoon mixed spice
1 teaspoon cinnamon
milk (enough to cover bread when soaking)

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Instructions

Pre-heat oven to moderate (180 degrees celsius).

Pastry

Beat together butter, sugar, egg yolk and vanilla until light and creamy.
Sift flour and baking powder together and stir through creamed mixture.
Add enough of the lemon juice to make a firm dough.
Divide dough into halves, wrap in plastic food wrap and place in fridge for 15 minutes.

Filling

Soak bread in milk for 5 minutes. Squeeze excess moisture from the bread and place into a mixing bowl.
Soak sultanas and currants in water for 5 minutes and then drain.
Add remaining filling ingredients and blend together or squeeze mixture together with your hands.

Assembling the slice

Roll out one half of the pastry in between sheets of baking paper to roughly the shape of the slice tin. Trim pastry until it fits snugly in the bottom of the slice tin, leaving the bottom layer of baking paper.
Spoon filling into slice tin on top of pastry layer and use a spatula to ensure it forms an even layer.
Roll out the second half of the pastry in between sheets of baking paper to roughly the shape of the slice tin. Trim pastry until it fits snugly over the top of the filling in the slice tin, removing both layers of baking paper.
Whisk egg white together with a little water. Brush lightly over pastry. Sprinkle with additional sugar and prick with a fork.

Baking

Bake for 45 minutes or until golden brown.
Allow to cool for 20 minutes in tin before removing and allowing to cool on a cooling rack.
When cool, cut into squares.

Notes

Substitutions
This slice can also made with leftover fruit buns, fruit cake, hot cross buns and the like rather than bread. If substituting, just dial down the amount of additional fruit and spices you add to the filling depending on how fruity/spicy the items are you are using.
Tips
Don’t skip the refrigeration step when making the pastry. It makes handling the pastry a lot easier.
Bread
I used white bread with crusts on, but feel free to experiment.
Serving
Serve hot or cold. It's lovely served warm with custard.
Storage
Your Chester Cake should last a few days, and you can store in or out of the fridge.

Nutrition Information

Show Details

Calories 138kcal (7%) Carbohydrates 23g (8%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.5g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 15mg (5%) Sodium 109mg (5%) Potassium 132mg (4%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 107IU (2%) Vitamin C 1mg (1%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 24squares

Amount Per Serving

Calories 138 kcal

% Daily Value*

Calories	138kcal	7%
Carbohydrates	23g	8%
Protein	3g	6%
Fat	4g	6%
Saturated Fat	2g	10%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	1g	5%
Trans Fat	0.1g	5%
Cholesterol	15mg	5%
Sodium	109mg	5%
Potassium	132mg	3%
Fiber	1g	4%
Sugar	9g	18%
Vitamin A	107IU	2%
Vitamin C	1mg	1%
Calcium	40mg	4%
Iron	1mg	6%