Chelsea bun

Codpieces are definitely out, which is a good thing since, like the Chelsea bun, they fall into a category called could also be food.

My bread recipes which are also cakes - think Chelsea buns - contain much less sugar, if that's an issue with you.

A small vat of coffee and a stale Chelsea bun was the limit of the treatment.

Chelsea buns, apple crumble and other old-world favourites are plentiful here.

The Chelsea bun is a variant.

The bun is round or square shaped, with rounded off edges, making it similar in appearance to a Chelsea bun.

A hot-cross bun is essentially what the English call a Chelsea bun, a confection sold all year.

Knot X, Chelsea Buns.

Vesey slowly unrolls a stale Chelsea bun; and it is to be feared he is hungry enough to eat it.

I Map Cambridge's much-loved, oldest bakery is famous for its super sticky Chelsea buns and cakes, but it serves as a restaurant in the evenings.

It was a centre of the British porcelain industry, and a major producer of baked goods - at peak periods almost 250,000 chelsea buns per day were sold.

It's easy to sell off the plants - these go like hot Chelsea buns on the last day of the show - but the hard landscaping used to be skipped or burned.

Every year in February the descendants of Mr Higgins hold a Chelsea Bun festival in which they celebrate their forefather's culinary achievements.

The sweets are equally expansive: miniature Chelsea buns, Irish soda bread, lemon ginger cookies, pecan biscuit puffs and glazed strawberry tarts with rhubarb.

"Yes ... I had a sudden craving for hot cross buns, so I thought I'd go to Chelsea Bun House.

Other special places include Clare College's lovely Fellows' Garden and Patisserie Valerie or Fitzbillies for tea and the best Chelsea buns.

Having displayed their military prowess to the utmost in these warlike shows, they marched in glittering order to the Chelsea Bun House, and regaled in the adjacent taverns until dark.

Chelsea once had a reputation for the manufacture of Chelsea buns (made from a long strip of sweet dough tightly coiled, with currants trapped between the layers, and topped with sugar).

There is an etching dated 1946 of that favorite of London bakers, the Chelsea bun, and there is the self-portrait drawing of 1947-48 that fixed the young Freud once and for all.

After cooked traditionally the chelsea bun is glazed with cold water and sugar, it is glazed while still hot so the water evaporates and leaves a sticky sugar glaze, making the bun much sweeter.

The Chelsea bun is a type of currant bun that was first created in the 18th century at the Bun House in Chelsea, an establishment favoured by Hanoverian royalty which was demolished in 1839.

In 1824 Duncan Higgins adapted the recipe and used the now freely available Zakynthos currants to create the classic Chelsea bun in his bakery on Fulham Road, adjacent to the fashionable Chelsea district of London.

Her relief over this was premature, however, for he turned round next minute with a confectioners' pasteboard carton filled with every imaginable variety of little cakes- there were jam tarts, maids of honor, lemon cheese cakes, Chelsea buns, and numerous little iced con- fections in brilliant and enticing colors.