Chelsea Buns


  • 12 oz. (360 g.) flour
  • a pinch of salt
  • 4–5 oz. (120–150 g.) currants and sultanas, mixed
  • 2 oz. (60 g.) sugar
  • 1 oz. (30 g.) yeast
  • 3 tablespoons warm milk and water
  • oz. (45 g.) lard
  • 1 egg
  • a little melted butter
  • 1 tablespoon sugar to glaze


Sieve together the flour and salt and put to warm. Mix the currants and sultanas with 2 teaspoons sugar. Cream the yeast with ½ teaspoon sugar and add it to the liquid. Add this to one third of the flour and set to sponge. Rub the fat into the remaining two thirds of flour, add another 6 teaspoons of sugar and gradually beat in the egg. Mix in the sponged mixture. Beat all thoroughly and put in a warm place to rise. When double its size, knead lightly on a floured board and then roll into an oblong strip about ¼ inch (½ cm.) thick. Brush over with melted fat and sprinkle evenly over it the fruit and 2 teaspoons sugar. Roll up tightly and cut into 12 even-sized slices. Place lightly on a greased tin. Allow to prove for 25 minutes, then bake in a hot oven, 425° F., gas mark 7, for 15 to 20 minutes. Glaze with sugar and water syrup or with melted golden syrup.