Gently warm the milk in a saucepan over a low heat. It should be warm to touch but not bubbling.

Pour this into a bowl and whisk in the sugar and yeast.

Cover with a clean tea towel and leave for 10 minutes until the mixture has a layer of foam on top and it smells yeasty.

Whisk in the butter.

Add the eggs, whisking in one at a time.

Add the salt.

Add the flour in four lots, folding each in thoroughly before adding the next.

Stir until the mixture comes together into a dough.

Tip out on to a well-floured surface and knead for 10 minutes, adding more flour if needed.

Place in a greased bowl, cover and leave in a warm place for 1-2 hours, until doubled in size.

Line a baking tray with greaseproof paper and preheat the oven to 170 degrees (fan-assisted).

Dust your surface with flour.

Tip the dough out, punch out the air and knead for 2 minutes.

Roll the dough out to a rectangle around 16inches by 10 inches and ½ inch thick.

Spread it with melted butter.

Dust a surface with icing sugar and roll out the marzipan, so it’s very thin and a little smaller than the dough.

Gently place the marzipan on top of the dough.

Spread with mincemeat using the back of a spoon.

Roll up tightly from the long edge and cut into 14 equal slices, just over an inch wide with a sharp knife.

Place these cut side up on your baking tray. Leaving a room between them.

Cover loosely and leave for a further 1-2 hours, until they’ve risen so that the gaps betweeen are much smaller.

Bake for 20-25 minutes until light golden brown.

Remove from the oven but leave in the tray.

Mix the icing sugar, vanilla and milk together to a runny glaze.

Drizzle roughly over the Chelsea buns with a spoon while still warm.

Leave in the tin to cool completely.