• 3 cups raspberries, fresh or frozen
• 2 ¾ cups Chelsea White Sugar or Chelsea Organic Raw Sugar

• 6 'toast' slices wholemeal bread
• 20g butter
• ⅓ cup apricot marmalade
• 1 cup milk
• ¼ cup cream
• 1 tablespoon plain flour
• 2 x 60g eggs
• 2 tablespoons Chelsea Organic Raw Sugar
• ½ teaspoon vanilla extract
• Pinch ground cinnamon
• Pinch ground nutmeg

• 6 medium onions
• ¼ cup Chelsea Organic Raw Sugar
• 1 ½ cups beef stock
• ¼ cup balsamic or red wine vinegar
• 4 Tbsp grainy whole seed mustard
• 250g sour cream (or low fat sour cream)
• 3 Tbsp chopped parsley

Base

• 125g Tararua Butter, softened
• ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar
• 2 large egg yolks
• 1 ¾ cups Edmonds Standard Grade Flour
• 1 ½ tsp Edmonds Baking Powder

Topping

• 3 large egg whites
• ¼ cup Chelsea Caster Sugar
• 1 cup long thread coconut
• 1 tsp vanilla extract
• ½ cup raspberry jam
• ¼ cup freeze dried raspberries (optional)

• 125g butter
• ½ cup Chelsea Organic Raw Sugar or Chelsea Raw Sugar
• 3 Tbsp Chelsea Honey Maple Syrup or Chelsea Maple Flavoured Syrup
• 2 ¼ cups rolled oats
• ¼ cup sunflower seeds
• ¼ cup pumpkin seeds
• ¼ cup coconut threads
• ¼ cup craisins

• 200g Tararua Butter, softened
• ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
• 1 tsp vanilla essence
• 1 ¼ cups Edmonds Standard Grade Flour (188g)
• ¼ cup cocoa powder (20g)
• 1 ½ cups cornflakes (or crushed Weetbix)

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 1 Tbsp cocoa powder
• 1 Tbsp Tararua Butter, softened
• 2-3 Tbsp boiling water
• Walnut halves, to decorate (optional)