Demerara Sugar

• 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

Topping

• 3 Tbsp flaked almonds (optional)
• 2 Tbsp Chelsea Demerara Sugar
• 1 ½ tsp ground cinnamon

Muffins

• 2 cups Edmonds Standard Grade Flour (300g)
• 4 tsp Edmonds Baking Powder
• 1 tsp ground cinnamon
• ½ cup Chelsea White Sugar (113g)
• 2 eggs
• 1 cup Meadow Fresh Original Milk (250ml)
• 100g butter, melted
• 2 cups roughly diced apple (skin can be left on if desired) (approx. 225g / 2 apples)

• 175g butter, softened
• ½ cup Chelsea Icing Sugar
• 1½ cups plain flour
• ½ cup cornflour
• Pinch of salt
• Optional Chelsea Coffee Sugar Crystals, Demerara or Raw Sugar to decorate.

• 600 ml cream
• Grated rind of 1 orange
• 8 egg yolks
• ¼ cup Chelsea Caster Sugar
• 4 heaped Tbsp Chelsea Demerara Sugar

• 1 ¼ cups Chelsea Soft Brown Sugar
• ½ cup oil
• 1 egg
• 2 tsp vanilla essence
• 1 cup milk
• 2 cups (or more) rhubarb
• 2 ½ cups flour
• 1 tsp baking powder
• Pinch of salt

Topping

• 2 tsp cinnamon
• 1 Tbsp butter (melted)
• ⅓ cup Chelsea Demerara Sugar

• 500g (4 cups) self-raising flour
• 1 tsp salt
• 1 Tbsp ground ginger
• 1 Tbsp baking powder
• 1 ½ cups Chelsea Soft Brown Sugar
• 175g butter
• 6 Tbsp Chelsea Treacle
• 6 Tbsp Chelsea Golden Syrup
• 300ml milk
• 2 eggs
• 1 Tbsp warm milk to mix
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• 2 Tbsp approx. Chelsea Demerara Sugar