Chelsea Butter Bun
- 3 cups self-raising flour
- 12 teaspoon salt
- 12 ounce butter
- 1 cup milk
- 2 ounces butter
- 13 cup brown sugar, lightly packed
- 2 ounces sultanas
- 2 ounces currants
- 2 ounces glace cherries
- 2 ounces mixed peel
- 1 teaspoon cinnamon
- 2 teaspoons water
- 2 tablespoons sugar
- 1 teaspoon gelatin
- Sift flour and salt into a basin, rub in butter lightly.
- Mix to a firm dough with milk.
- Roll dough into oblong shape, 1/4 inch in thickness.
- Filling: Cream butter and brown sugar together.
- Spread over dough; sprinkle with fruit and cinamon.
- Roll up lengthwise; cut roll into 14 thick slices.
- Pack into a greased 8 inch sandwich tin, cut side down.
- Bake in a moderate oven for 25 to 30 minutes.
- Brush bun with glaze while still hot.
- Glaze: Place ingredients into a small bowl, stir over hot water until sugar and gelatin dissolve.
flour, salt, butter, milk, butter, brown sugar, sultanas, currants, glace cherries, peel, cinnamon, water, sugar, gelatin
Taken from www.food.com/recipe/chelsea-butter-bun-282242 (may not work)