Whisky, Maple and Raisin Sticky Chelsea Buns

These are some individual baked chelsea buns. The are filled with whisky soaked raisins and light brown sugar, and baked in a maple and whisky caramel sauce. 

The dough itself has a lovely soft texture and was risen, and baked, just right. The fruit is boozy, with a strong whisky kick, and the sauce sticky and full of maple sweetness. I think I may have accidentally placed some of them into the tin the wrong way up, but I'm not sure! Other than this potential problem, they are perfect.