Dessert recipes

• 125g butter, softened
• ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
• 2 eggs
• 1 cup mashed banana (about 2 large bananas)
• 1 tsp vanilla essence
• 1 tsp Edmonds Baking Soda
• 2 Tbsp hot Meadow Fresh Milk
• 1 ¾ cups Edmonds Standard Grade Flour (263g)
• 1 tsp Edmonds Baking Powder

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 1 Tbsp butter, softened
• 1 Tbsp cocoa powder
• 2-3 Tbsp boiling water

• 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)

• 6 egg whites (at room temperature)
• 2 cups Chelsea Caster Sugar (450g)
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp Edmonds Fielder's Cornflour
• 300ml Meadow Fresh Original Cream, whipped
• Fruit, to decorate

• 1 ½ cups Chelsea White Sugar (338g)
• 190g butter, softened
• 3 eggs
• 1 Tbsp vanilla essence
• 2 ¼ cups Edmonds Standard Grade Flour (338g)
• 2 ½ teaspoons Edmonds Baking Powder
• ¾ cup Meadow Fresh Original Milk (190ml)

Vanilla Icing

• 225g butter, softened
• 3 cups Chelsea Icing Sugar, sifted (450g)
• 3-4 Tbsp Meadow Fresh Original Milk
• 1 ½ tsp pure vanilla extract
• Sprinkles, to decorate (optional)

Base

• 250g (1 packet) malt biscuits
• 100g butter, melted

Caramel

• ½ cup Chelsea Soft Brown Sugar (100g)
• 100g butter
• 395g can sweetened condensed milk
• 1 tsp vanilla essence

Topping

• 300ml Meadow Fresh Cream
• 2 bananas, sliced
• 25g dark chocolate

• 1¼ cups pitted dates, chopped
• 1 tsp Edmonds Baking Soda
• 1¼ cups boiling water
• 60g butter, cubed and softened
• ¾ cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
• 1 cup Edmonds Self Raising Flour
• 2 eggs

Butterscotch Sauce

• 2 cups Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
• 250ml (1 cup) Meadow Fresh Original Cream
• 50g butter
• 1 tsp vanilla essence

• 500ml cream
• 1 Tbsp Chelsea Icing Sugar
• 395g can caramel condensed milk
• 300g Tennis biscuits or Arnott's Nice Biscuits
• 70g Nestle Peppermint Crisp chocolate (or Aero Mint), roughly chopped

• 4 cups peeled, thinly sliced apples (4-5 apples)
• ¼ cup Chelsea Caster Sugar (56g)
• ½ tsp mixed spice
• ¼ cup water (60ml)

Crumble Topping

• 1 cup Edmonds Standard Grade Flour (150g)
• 1 cup desiccated coconut (100g)
• ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
• 75g butter (cold and cut into cubes)

Pudding

• ¾ cup Chelsea White Sugar
• 1 Tbsp butter
• 1 cup Edmonds Standard Grade Flour, sifted
• 1 Tbsp cocoa powder
• ½ cup Meadow Fresh Original Milk
• 1 tsp Edmonds Baking Powder

Sauce

• 1 cup Chelsea Soft Brown Sugar
• 1 Tbsp cocoa powder
• 1 ½ cups boiled water
• 1 tsp vanilla essence

• 1 packet plain wine or digestive biscuits crumbled (easily done in a food processor)
• 125g butter, melted
• 1 packet lemon jelly
• ¾ cup boiling water
• grated rind and juice of 1 lemon
• 400g Meadow Fresh Cream Cheese
• ¾ cup Chelsea White Sugar
• 375ml can evaporated milk well chilled (keep in fridge overnight)
• 1 tsp vanilla essence

• 5 tablespoons short-grain rice
• 3 tablespoons Chelsea White Sugar
• 3 cups Meadow Fresh Original Milk
• ½ teaspoon vanilla essence
• 1 teaspoon butter
• freshly grated nutmeg (optional)

• 3 egg yolks
• ¼ cup Chelsea Caster Sugar (56g)
• 1 tsp vanilla essence
• 250g mascarpone
• 300ml Meadow Fresh Original Cream
• 1 cup strong, freshly brewed coffee (250ml)
• 6 Tbsp coffee liqueur (i.e. Kahlua or Tia Maria)
• 24 large sponge fingers or savoiardi biscuits (sponge cake cut into fingers can be substituted)
• 1-2 Tbsp cocoa powder

• 100g butter, cubed
• 1 cup water (250ml)
• 1 cup Edmonds Standard Grade Flour (150g)
• 3 eggs

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 1 ½ Tbsp cocoa powder
• 3-4 Tbsp hot water 

Filling

• 1 cup Meadow Fresh Original Cream (250ml)
• 125g mascarpone
• 2 Tbsp Chelsea Icing Sugar
• 1 tsp vanilla extract

• 6 egg whites
• 2 cups Chelsea Caster Sugar (450g)
• 1 tsp Edmonds Fielder's Cornflour
• 1 tsp vanilla essence
• 1 tsp white vinegar
• Food colouring (optional)

To Serve (optional)

• Whipped cream
• Fresh fruit
• Berry or chocolate sauce

• 6 slices white sandwich bread, buttered
• 2 tablespoons currants
• 2 tablespoons sultanas
• 2 eggs
• 2 tablespoons Chelsea White Sugar
• 2 cups Meadow Fresh Original Milk
• 1 teaspoon vanilla essence
• ½ teaspoon grated nutmeg
• Chelsea Icing Sugar to dust