Easypour Molasses

• ½ cup diced dates
• ¾ tsp baking soda
• ½ cup boiling water
• 130g butter, softened
• ½ cup Chelsea Dark Cane Sugar
• 2 eggs
• 2 Tbsp Chelsea Blackstrap Molasses
• 2 bananas, mashed
• 2 ¼ cups self-raising flour

• Drizzle Icing
• 2 cups Chelsea Icing Sugar
• 30g butter, softened
• 1 Tbsp Chelsea Golden Syrup
• ½ tsp instant coffee dissolved in 1 tablespoon hot water

• 125g butter
• 1 teaspoon baking soda
• 1 teaspoon mixed spice
• ¾ cup Chelsea Soft Brown Sugar
• ½ cup Chelsea Blackstrap Molasses
• 2 granny smith apples, grated including skin
• 1 cup sultanas
• 1 cup fragrant tea (earl grey or herbal)
• 2 eggs, beaten
• 1 cup rolled oats
• 1 ½ cups self-raising flour

• 20g butter, melted
• ¼ cup Chelsea Soft Brown Sugar
• 1 Tbsp Chelsea Blackstrap Molasses
• 2 firm ripe pears, peeled and sliced into 8's
• 2 cups self-raising flour
• 1 tsp baking soda
• 2 eggs
• 1 cup milk
• ½ cup Chelsea Soft Brown Sugar
• ⅓ cup Chelsea Blackstrap Molasses
• ½ cup plain oil
• 2 tsp ground ginger

• 225g plain flour
• ½ tsp salt
• ½ tsp baking soda
• 1 tsp of cream of tartar
• ½ tsp cinnamon
• ½ tsp ground ginger
• 25g butter
• 120ml milk
• 25g Chelsea Caster Sugar
• 1 Tbsp Chelsea Blackstrap Molasses

Pavlova

• 6 egg whites (at room temperature)
• 2 cups Chelsea Raw Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour

Black Doris Plum Drizzle

• 850g can Black Doris Plums in Syrup
• 1 Tbsp Black Doris Plum Jam
• 1 Tbsp Chelsea Blackstrap Molasses
• 1 Tbsp Chelsea Jam Setting Sugar
• Handful freeze-dried cherries or plums, to serve

Mascarpone Cream

• 200g mascarpone
• 200g thick Greek yoghurt
• ½ tsp vanilla bean paste
• Pinch sea salt

• 2 sheets ready rolled sweet pastry
• 1 ½ cups mashed pumpkin, well drained
• 3 eggs
• 1 cup cream
• ½ cup Chelsea Brown Sugar
• ½ cup Chelsea Blackstrap Molasses
• ¼ cup flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ginger

Maple Pecans

• ½ cup Chelsea Maple Flavoured Syrup
• ½ cup pecan nuts