Normally at the weekend, I like to do some baking that takes a bit more effort than what I usually get up to during the week. I'm not a really big fan of yeast baking, but I am a huge fan of Chelsea Buns . . . and the shop bought ones are usually so disappointing, so this weekend I decided to try to make my own with excellent results, using a recipe I got from a National Trust baking book. They are excellent sources of traditional recipes.
Chelsea is an area of London which is well known for a few things . . . the Chelsea Flower Show each Spring, the Chelsea Pensioners, it's posh Night Life, the Sloane Rangers . . . and these lovely buns. The Chelsea bun is a type of currant bun that was first created in the 18th century at the Bun House in Chelsea, an establishment favoured by Hanoverian royalty which was demolished in 1839.
I like them because they are stogged full of lovely dried fruits and candied peel. They are quite similar to a cinnamon roll, but I think they are much better than cinnamon rolls.
They make the perfect teatime treat, sliced and buttered. I like to warm them a bit. They go down really well with a hot drink. I am usually quite intimidated by yeast doughs, but these went together quite easily and they tasted eons better than any I have ever bought ready made. Probably because they were fresh!
*Chelsea Buns*Makes 9