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Taking time to live well
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Recipe: Lia LeendertzPhotography: Kirstie Young

Recipe: Lia Leendertz
Photography: Kirstie Young

Recipe: Apricot, almond, cardamom and honey Chelsea buns

Lottie Storey November 2, 2016

Warming cardamom plus golden apricots equal autumn in a bun

Makes 10

300ml milk
40g butter
500g strong white flour
1 tsp salt
7g sachet fast-action dried yeast
1 egg, beaten
20 cardamom pods
60ml runny honey
250g dried apricots, chopped
100g almonds, roughly chopped For the glaze
2 tbsp milk
2 tbsp caster sugar

For the icing
2 tbsp icing sugar

1 Gently warm the milk and butter in a pan until the butter has melted. Set aside to cool a little. Put the flour, salt and yeast in a bowl. Pour in the warm milk mixture and beaten egg, and mix to a dough with your hands.

2 Start kneading in the bowl to bring the dough together, then transfer to a floured surface and knead for a further 5–10 minutes. Return the dough to the bowl and set aside to rise for 20 minutes.

3 Knead the dough again briefly in the bowl to knock it back to its original size, then tip it onto a floured surface. Stretch and push it into a rectangle, pulling and pushing until the dough is about 1cm thick all over.

4 Using a pestle and mortar, lightly bash the cardamom pods until they crack and release the seeds. Remove the papery cases and grind the seeds to a powder.

5 Turn the rectangle so the long edges lie widthways. Drizzle honey over the rectangle of dough, then sprinkle over the cardamom, apricots and almonds evenly.

6 Put both hands at the bottom of the longer side and roll away from you. Cut the roll into ten even pieces with a sharp knife, and place on a baking tray, space a little apart. Cover with
a tea towel and leave to rise for 20 minutes. Preheat the oven to 190C/Fan 170C/375F. Bake the buns for 20–25 minutes, until golden brown.

7 Meanwhile, make the glaze by heating the milk and sugar in a pan until the sugar has dissolved and the mixture is starting to bubble. Paint the buns with the glaze as soon as they come out of the oven, then leave to cool.

8 To make the icing, mix the icing sugar with 1 tbsp water. Drizzle over the cooled buns and tear apart to eat. 

 

For the rest of our afternoon tea menu – including Lapsang souchong tea bread, Crumpets, Smoked cheddar and chocolate stout rarebits, Coffee and walnut cake, and Orange and lemon battenberg – turn to page 24 of November's The Simple Things. 

 

More from the November issue:

Featured
Nov 29, 2016
Escape: Island Adventure
Nov 29, 2016
Nov 29, 2016
Nov 21, 2016
Escape: British road movies
Nov 21, 2016
Nov 21, 2016
Nov 20, 2016
Fall asleep with a dream and wake up with a purpose
Nov 20, 2016
Nov 20, 2016

More afternoon tea recipes:

Featured
Lemon Powder Puffs - Kym Grimshaw.jpg
Apr 9, 2022
Recipe | Lemon Powder Puffs
Apr 9, 2022
Apr 9, 2022
Rasberry Maccarons Recipes taken from Tea & Cake by Liz Franklin (Ryland, Peters & Small)Photography Isobel Wield.jpg
Apr 11, 2020
Recipe | raspberry macarons with lady grey tea
Apr 11, 2020
Apr 11, 2020
Ploughmans scones pic.JPG
Mar 28, 2019
Recipe: Ploughman's scones
Mar 28, 2019
Mar 28, 2019
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

InGathering Tagsafternoon tea, issue 53, november, baking, buns
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well
Feb 27, 2025
Feb 27, 2025

Buy, download or subscribe

See the sample of our latest issue here

Buy a copy of our latest anthology: A Year of Celebrations

Buy a copy of Flourish 2, our wellbeing bookazine

Listen to our podcast - Small Ways to Live Well

Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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