• 2 cups soft white breadcrumbs
• 2 Tbsp butter, melted
• 3 cups apples, peeled and sliced
• ½ cup Chelsea Coffee Sugar Crystals
• ¾ cup fruit mince (approx.)
• 2 Tbsp sherry

• 1 cup milk
• ⅓ cup Chelsea Coffee Sugar Crystals
• 125g butter
• 2 tsp instant coffee
• 2 cups plain flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 2 extra large eggs, lightly beaten

Chocolate glaze

• ½ cup cream
• 1 Tbsp Chelsea Soft Brown Sugar
• 100g dark chocolate, chopped

• 1½ cups plain flour
• 1 tbs cornflour
• 1 tsp baking powder
• 1 cup rolled oats
• ¾ cup Chelsea Raw caster Sugar
• 225 g unsalted butter, cold & chopped
• 2 eggs, lightly beaten
• 250 g punnet raspberries (or strawberries, blueberries)
• ⅓ cup flaked almonds
• 3 tbs Chelsea coffee Sugar
• Thickened cream, to serve

Pie crust

• 2½ cups plain flour
• 225g cold butter, cut into small cubes
• 1 tsp salt
• 1 tsp Chelsea White Sugar
• 6-7 tbsp ice water
• 2 tbsp Chelsea Coffee Sugar Crystals

Pie filling

• 6 cups of blackberries, fresh or frozen
• ½ cup of Chelsea Raw Sugar
• 2 tbsp cornflour
• 1 tbsp lemon juice
• 1 tbsp water
• ½ tsp lemon zest, grated
• ½ tsp cinnamon

Egg wash

• 1 egg
• 1 tbsp water

• 125g butter
• 1 x 400g can sweetened condensed milk
• 1 Tbsp sweetened coffee essence
• 1 packet vanilla wine biscuits, crushed
• ½ cup coconut
• ½ cup raisins
• ½ cup Chelsea Coffee Sugar
• ½ cup chopped walnuts

Coffee Icing

• 25g butter, melted
• 1 Tbsp sweetened coffee essence
• 2 ½ cups Chelsea Icing Sugar

• 300g plain flour
• Pinch of salt
• 1 tsp baking powder
• 1 tsp mixed spice
• 100g butter, cubed
• 100g Chelsea Dark Cane Sugar
• ⅓ cup Chelsea Honey Maple or Maple Flavoured Syrup
• 2 eggs (size 6)

Icing

• 300g Chelsea Icing Sugar
• 3 Tbsp hot water
• Ribbon, silver balls, Chelsea Coffee Sugar Crystals for decoration