Mix the strong white bread flour and the salt together in a bowl, rub in the butter or margarine and then stir in the sugar and yeast.
Add the milk and eggs to the mixture and bind to form a dough. On a flour covered surface, knead well for a minimum of 10 minutes.
Place the dough back in the bowl and cover (can be a polythene bag, cling film etc.) leave in a warm place until the dough has risen.
For the filling:
Meanwhile mix together all of the dry ingredients for the filling (doesn't matter which order) and set aside. Grease two deep (20cm) cake tins.
When the risen dough is ready, roll out to a 35cm square (roughly). Brush with the 25g melted butter and sprinkle over the fruit filling mixture.
Roll up the dough like a Swiss roll, and cut up into 16 slices (can be less if you want the buns to be thicker).
Place the pieces cut side down in the prepared cake tins and cover again. Leave to rise in a warm place until the buns have doubled in size.
Preheat the oven to 200 C / Gas 6.
Bake the buns for 25 to 35 minutes until they turn a delicious golden brown colour. Remove from the oven, turn out the buns onto a cooling rack.
For the glaze:
Melt together the ingredients for the glaze in a saucepan over a medium high heat, bring to the boil stirring it continuously and allow to cook for 30 seconds to 1 minute until the sugar has dissolved. Brush the glaze over the warm buns.
Serve the buns warm or allow to cool before enjoying.
Traditional ingredients to make Chelsea buns, however be creative and swap some ingredients e.g. dried mixed fruit for chocolate chips to give an extra sweet taste.