1. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Chelsea Buns

2. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Ingredients 250g strong white flour ½ teaspoon salt 15g margarine 125ml milk 1 sachet of quick acting yeast 25g margarine 75g currants 25g mixed peel 25g demerara sugar 1 teaspoon mixed spices or cinnamon

3. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Equipment Mixing bowls, sieve, mixing spoon, measuring jug, rolling pin, weighing scales, round or square cake tin, knife and pastry brush

4. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Method 1. Preheat oven to 220ºC, gas mark 7.

5. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 2. Grease a deep-sided roasting tin or Swiss roll tin.

6. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 3. Sift the flour and salt into a bowl.

7. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 4. Rub in 15g margarine.

8. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 5. Add the yeast.

9. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 6. Warm the milk until lukewarm. 7. Pour warm milk into the flour mixture.

10. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 8. Mix into a soft dough.

11. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 9. Knead the dough for 10 minutes until smooth and elastic.

12. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 10. Roll out into a square (25cm x 25cm).

13. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 11. Melt butter in a small saucepan, than brush over the dough.

14. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 12. Sprinkle the currants, mixed peel, spice and sugar over the dough.

15. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 13. Roll up the dough like a Swiss roll.

16. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 14. Cut into 9 slices.

17. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 15. Arrange slices in baking tin, cover and leave to rise (until doubles in size).

18. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 16. Bake for 20 minutes.

19. © British Nutrition Foundation 2006www.nutrition.org.uk/cookclub For further recipes, go to: www.nutrition.org.uk/cookclub © British Nutrition Foundation 2006