A "Kitchener bun" is

apparently almost unique to the state I live in so I had best explain what it is.
It is a lump of sweet doughnut like dough that is occasionally baked but usually deep fried to a pale golden brown. It is then cooled down, split open and filled with raspberry jam and a LOT of cream before being finished with a dusting of caster sugar. They are much like "Berliner buns" or Pfannkuchen.
They are not healthy eating. The Senior Cat likes them. I like them about as much as I like doughnuts to which my response is "Thank you but no." The calorie count is high.
For the Senior Cat this does not matter. He is thin, too thin. All our attempts to add a little weight in the right places have failed. I concentrate on providing him with healthy things to eat - things that he also likes. 
A friend called in yesterday and brought the Senior Cat a Kitchener bun as a small birthday present. It was good of her and he appreciated it. 
I can't remember them as a child. They were probably there but I never had one. We were allowed to buy our lunch at the school canteen once at the end of each term. Our paternal grandmother used to supply the money for that and we were allowed to have a pasty and a bun.  Pies were considered too messy. 
The pasties have not changed over all the years I have known them. I still see them being eaten. They have almost no meat in them. Instead they are filled with potato, carrot, swede and onion. 
The buns have changed. You could get currant buns with a sticky sugar glaze. The school buns were not as good as the buns made by the baker in the tiny rural town where I was born. They did not have as many currants - but we still liked them.
There were "finger buns" - yeast buns in the shape of an eclair with pink icing and coconut on top.
You could also get "cream buns". These were yeast buns with "raspberry jam" and "cream" pushed into a split at the side. The raspberry jam was  not jam, just some sort of sweet gel like paste. The cream was not cream either - just some sort of fluffy white mixture.
I remember watching with envy as other children devoured these things on an apparently regular basis. Even there sandwiches seemed more interesting than mine. They had "fritz" (a type of processed sausage meat) or cheese, beef or ham, and even jam sandwiches - all on white bread of course. My brother and I had Vegemite sandwiches or, very occasionally, tomato sandwiches. That once a term treat meant everything to us. On that day we felt like the other children. We savoured every mouthful of our pasty and our currant bun. It was one of the things we missed when we moved back to the bush - where there was no school canteen.
Not that long ago I had to buy a loaf of bread at a bakery I had not been to before. There, in the display cabinet, was a cream bun. It  looked just like the buns the school canteen used to sell.
I bought it out of curiosity. I took it home. I cut it in half. The Senior Cat and I shared it. 
Never again. After all those years I discovered that I hadn't really missed anything at all. The bun was overly sweet. The "jam" was still not jam. The "cream" was nothing like cream. 
I prefer the memory.
But the Kitchener bun has real jam and real cream. They do need to be eaten on the day they are made - but perhaps that tells me something about fresh ingredients?