Chelsea Buns

Today I spent most of the afternoon in my element - baking. I'd not tried making Chelsea Buns before now. I used Richard Bertinet's standard sweet dough and used the filling ingredients from Sue Lawrence.

I discovered that the recipe came from dates from the 18th Century when it was made at the Bun House in London. On my travels, I came across a book (a story) entitled the Old Chelsea Bun House that's been digitised.