07/10/2026
Biscoff Pecan Chelsea Buns….
Having my son Rushil home again after working away has brought back something I didn’t realise I was missing quite so much, the two of us making, baking and creating together.
It’s been an enormously creative but ridiculously busy year, and we haven’t had enough of these moments in the kitchen. Rushil has been making magnificent Basque cheesecakes, blondies and all sorts of delicious things, and somehow we found ourselves back at an old favourite we haven’t made in ages.
The old Durban Chelsea bun, except this one got a rather decadent makeover.
Our Biscoff, Cinnamon & Pecan Chelsea Bun has the softest, feather-light layers of sweet dough, like little pillows from heaven, layered with cinnamon, a touch of Biscoff and pecans that toast, roast and caramelize as they bake, finished with a delicate drizzle of Biscoff sauce while still warm.
Not overly sweet. Just soft, buttery, nutty, cinnamon-scented magnificence.
I have just 8 available from today’s bake. Once they’re gone, they’re gone, but we’re taking orders for Friday.
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