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Caroline' s recipe for:

Chelsea Buns

Chelsea Buns

To Make 12 Cakes

1lb strong white flour
1oz sugar
2oz margarine
Pinch of salt
1oz yeast (mixed with about ½ pint tepid milk to form a paste)
Soft brown sugar
Dried fruit

To Make 108 Cakes

10lbs strong white flour
10oz sugar
20oz margarine
Pinch of salt
10oz yeast (mixed with about 5 pints tepid milk to form a paste)
Soft brown sugar
Dried fruit

    • Mix flour and margarine for 2 minutes
    • add sugar and mix then add milk and yeast mixture
    • Knead for about 5 minutes and allow to rise.
    • After the first rise, roll into a sausage shape then flatten into an oblong shape.
    • brush with melted butter and scatter with brown sugar and dried fruit
    • Roll up tightly like a swiss roll
    • Place on trays to rise again before putting in to a hot oven (200°) for around 12 minutes.
    • Brush with syrup made with sugar, water and mixed spice and drizzle with icing

      Chef's Tips:

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