Sticky, sticky goodness

I'm getting a bit lame at posting things as soon as I do them and this one has taken almost a week to reach the online community. Apologies, I shall try and get my work/personal life priorities realigned.

So this was last weds/thurs creation (the overnight technique strikes again) and is a well known English favourite, Chelsea Buns. For those of you who haven't had the pleasure of sampling their delights it is basically a sweet yeasted bread containing currants and spices and covered all over with a sticky sugar glaze; it should look something like this:

During the preparation it is important to space them apart enough to allow for rising, but not so far that they don't join together when they have risen sufficiently. There are some extra pics below to illustrate this. The glaze is also a very important element to this recipe, although they taste good without it (and might be better for those watching their waistlines), they are a little dry and the glaze really makes them sweet and special. Make it using two tablespoons of Golden Syrup to one large teaspoon treacle (molasses to our American cousins), and heat that in a mug in a microwave or pan on the hob to make it nice and runny so it mixes together and brushes over the hot buns easily.



This recipe makes twelve buns, which is a bit much for just two people as they don't keep particularly well, so either decrease the measures and the dish they go in or, as I did, take the rest to work and be your colleagues' favourite person for a day.

Stick that in your lunch box and munch it.