The Chelsea bun, a currant bun made from a strip of rich dough which is then spread with currants, brown sugar and butter and then rolled. The roll is deliberately rather square in shape than round. The roll is then cut into individual buns, placed in a deep baking dish and spread with yet more sweet glaze. It was first made at the Bun House in Chelsea in the 18th Century. We were fortunate to be guinea pigs in the experiments of Jessica Lawrence, who produced repeated attempts to better the famous Chelsea Buns made by Fitzbillies in Cambridge whilst we were on a damp holiday together in the Lake District.
