London bun
London bun, also known as a
candlegrease bun or a
finger bun in Australia, is a finger-shaped or elongated bun made of rich yeast dough flavored with either
currants or
caraway seeds and topped with white
sugar icing.
The London Bun is believed to been created at the Bun House in Chelsea, an establishment favoured by Hanoverian royalty and demolished in 1839.
Formerly a popular tea time bun it is now somewhat neglected even in London. Its nearest still popular equivalent is the Bath bun, however the finger bun variant--often with pink icing--is a popular lunchtime staple amongst Australian school children. In some regions of South Australia the term 'all talk and no London Bun' is used to describe somone who is all talk and no action.
Recipe for London bun see
Here and
Here.
