Classic Apple Crumble

• ½ cup Edmonds Standard Grade Flour (75g)
• ¼ cup rolled oats (30g)
• ¼ cup desiccated coconut (25g)
• ¼ cup Chelsea Soft Brown Sugar (50g)
• ½ tsp mixed spice or ground cinnamon
• 75g butter
• 5-6 Granny Smith apples
• 2 Tbsp Chelsea Golden Syrup
• 2 Tbsp Chelsea Raw Sugar or Demerara Sugar

• 1 cup Edmonds Self Raising Flour (150g)
• 3 Tbsp cocoa powder
• ½ cup Chelsea Soft Brown Sugar (100g)
• 80g butter, melted and cooled
• ½ cup Meadow Fresh Original Milk (125ml)
• 1 egg, lightly beaten
• Vanilla ice cream or cream, to serve

Sauce

• ¾ cup Chelsea Soft Brown Sugar (150g)
• 2 Tbsp cocoa powder, sifted
• 1 ¼ cups boiling water (313ml)

• 3 cups rhubarb (cut into 2cm lengths)
• ½ cup Chelsea White Sugar
• 1 cup Chelsea Soft Brown Sugar
• ¾ cup flour
• ¼ cup butter
• ½ teaspoon salt

• 1 cup plain flour
• ½ cup Chelsea White Sugar
• pinch of salt
• 1 tablespoon cocoa powder
• 1 teaspoon baking powder
• 2 Tbsp melted butter
• ½ cup milk
• ¾ cup Chelsea Soft Brown Sugar
• 1 Tbsp cocoa powder
• 2 cups boiling water

• 4 large (750g) granny smith apples
• ¼ cup Chelsea Caster Sugar
• 2 tbsp water
• 1 cinnamon stick
• 1 x 5cm strip orange rind
• 1 bunch (650g) rhubarb, trimmed
• ¾ cup rolled oats
• ½ cup plain flour
• 80g butter, diced
• ½ cup Chelsea Soft Brown Sugar
• ¼ cup shredded coconut
• Ice-cream, cream or yoghurt, for serving

• 100g butter
• ½ cup Chelsea Honey Maple Flavoured Syrup or Chelsea Maple Flavoured Syrup
• 2 cups rolled oats
• ½ cup coconut
• 1 tsp ground ginger
• 4 large Granny Smith apples

Berry and apple mixture

• 410g canned pie apples, drained
• 400g canned berry combo, drained
• 1 tsp ground cinnamon
• 1 tsp ground mixed spice
• ½ cup Chelsea Caster Sugar

Crumble

• ½ cup plain flour
• ¼ cup Chelsea Soft Brown Sugar
• 60g butter, diced
• 1 tsp ground cinnamon
• ⅓ cup hazelnuts, chopped

• Chelsea Icing Sugar, for dusting
• Thick cream, to serve

Shortcake pastry

• 125g butter
• ½ cup Chelsea White Sugar
• 1 egg
• 1 ½ cups flour
• 2 Tbsp cornflour
• 1 Tbsp custard powder
• 1 tsp baking powder

Filling

• 500g (approx. 2 cups) lightly stewed apple, (without extra water) or canned apple pie filling
• 1 tsp mixed spice
• ¼ cup Chelsea White Sugar (or sugar to taste)

• Chelsea Icing Sugar to dust

• 125g butter
• ½ cup Chelsea White Sugar
• 2 eggs
• 1 cup flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ cup unsweetened yoghurt
• ½ cup Chelsea Golden Syrup (in two ¼ cup measures)

• 1 cup dried apricots, chopped
• ½ cup boiling water
• ½ cup oil
• 2 tsp vanilla essence
• 2 eggs
• 1 cup Chelsea White Sugar
• 1½ cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 apples, peeled and grated

Topping

• 1 cup coconut, coarsely shredded
• ¼ cup Chelsea White Sugar
• 1 egg

Base

• 250g Anzac biscuits
• 75g butter, melted

Topping

• ¼ cup plain flour (38g)
• 35g butter, cubed or grated
• Chelsea Soft Brown Sugar (about 2 Tbs)
• 2 Tbsp rolled oats
• ¼ tsp ground cinnamon

Filling

• 500g cream cheese, softened
• Chelsea Caster Sugar or Chelsea Raw Caster Sugar (170g)
• 100g white chocolate, melted
• 2 eggs
• ¾ cup sour cream (188g)
• 2 tsp plain flour
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 2 small Granny Smith apples

• 2 plums
• 2 peaches
• 2 nectarines
• 2 slices fresh pineapple
• 2 – 3 Tbsp Chelsea Dark Cane Sugar

Butterscotch Swirled Yoghurt

• 2 cups thick, natural yoghurt
• 1-2 Tbsp Chelsea Dark Cane Sugar
• Optional Chelsea Coffee Sugar Crystals

SALTED CARAMEL SAUCE

• ¾ cup cream (190ml)
• ¾ cup Chelsea Dark Cane Sugar (150g)
• 120g butter
• 1 tsp sea salt

APPLES

• 1kg Granny Smith apples (approximately 8 apples)
• 1 Tbsp plain flour

CRUMBLE

• 1 cup plain flour (150g)
• 1 cup quick cook oats (120g)
• ¾ cup Chelsea Dark Cane Sugar (150g)
• ½ tsp baking powder
• 120g butter, melted

Fruit Base

• 5 large sized Granny Smith apples, peeled & cored
• ½ teaspoon ground cinnamon
• 2 tablespoons water
• 3 tablespoons Chelsea White Sugar

Crumble Topping

• ⅓ cup rolled oats
• 2 tablespoons Chelsea White Sugar
• ⅓ cup plain flour
• ⅓ cup flaked coconut
• ¼ cup flaked almonds
• 50g reduced - fat dairy spread, melted

• Crumble

• ¼ cup butter melted 
• ½ cup quick oats
• 2 tablespoons Chelsea Soft Brown Sugar
• 2 tablespoons Chelsea Maple Flavoured Syrup
• 1 teaspoon cinnamon
• pinch of salt

• Apple filling

• 2 apples chopped bite size
• 1 tablespoon flour
• 1 tablespoon lemon juice
• 1 tablespoon Chelsea Soft Brown Sugar
• 2 tablespoons chopped walnuts
• option to add cinnamon, nutmeg or all spice

Bread Loaf

• 60g Chelsea Caster Sugar
• 85g egg whites
• 60g egg yolks
• 20g honey
• 60g high grade flour
• 20g full-fat milk
• 1 tbsp instant coffee

Coffee Craquelin

• 75g Chelsea White Sugar
• 75g butter
• 75g flour
• 1 tsp coffee

Hazelnut Dacquoise 'Butter'

• 70g ground hazelnuts
• 100g Chelsea Icing Sugar
• 3 egg whites (room temp)
• 35g Chelsea Caster Sugar

Chocolate Honeycomb Crunch

• 200g Chelsea Caster Sugar
• 50ml runny honey
• 50ml water
• 1 tbsp glucose syrup
• ½ tsp bicarbonate of soda

Apple Cake

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 125g butter
• ⅔ cup Chelsea White Sugar
• 2 large eggs
• 60ml milk
• 1 tsp vanilla extract
• 2 baking apples, peeled, cored and cut into ½-inch cubes

Rose Vanilla Tea Panna Cotta & White Choc Mousse Layers

• 20g Chelsea White Sugar
• 120g white chocolate, melted
• 10g gelatin sheets, bloomed in cool water
• 200ml full cream milk
• 3 rose vanilla tea bags

Ganache

• 650g white chocolate
• 200g cream
• 55g butter
• Yellow powder colouring

Chocolate Mousse

• 2 tsp powdered plain gelatin
• 2 tsp water
• 300g white chocolate
• 2 ¼ cup heavy whipping cream, divided
• 35g Chelsea Icing Sugar
• ¼ cup freeze dried feijoa

Orange Jelly

• 500g mandarin puree
• 500g orange juice
• 4 tbsp gelatin

Apple Jelly

• 200g apple juice
• 1 sachet vegetarian gelatin

• 4 apples (i.e. Granny Smith)
• 1 cup water (250ml)
• ½ cup lemon juice (125ml)
• 5 Tbsp Chelsea Raw Sugar
• ⅛ tsp salt
• 2 cups feijoa pulp (550g)

Crumble Topping

• ½ cup Edmonds Standard Grade Flour (75g)
• ½ cup rolled oats (60g)
• ½ cup ground almonds (55g)
• ½ cup Chelsea Soft Brown Sugar (100g)
• 1 tsp ground ginger
• 150g cold butter, cubed or grated

Crumble Topping

• 3/4 cup Edmonds Standard Grade Flour
• 1/2 cup Chelsea Raw Sugar
• 1/4 cup rolled oats
• 1 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 80g butter, melted
• 1 red apple

Cake

• 1 packet Edmonds Vanilla Cupcakes (reserve icing mix for another use)
• 60g butter, softened
• 2 eggs
• 2/3 cup unsweetened Greek yoghurt
• 2 Granny Smith apples

Caramel Sauce

• 1 cup Chelsea Raw Sugar
• 60g butter, roughly chopped
• 1 1/2 Tbsp Chelsea Golden Syrup
• 1/4 tsp salt
• 150ml cream
• thickened cream, to serve

Fruit

• 5 large Granny Smith apples, peeled and cored (900g)
• 20g butter
• 1/2 cup Chelsea Icing Sugar (75g)
• 1/2 tsp ground cinnamon
• 1 cup frozen raspberries (135g)

Crumble Topping

• 1/2 cup Chelsea Icing Sugar (75g) 
• 1/3 cup plain gluten-free flour (47g)
• 2/3 cup coconut flakes (30g)
• 1/2 cup sliced almonds (45g)
• 50g butter, melted