Chocolate Self Saucing Pudding

• 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

• 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

• 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

• 1½ cups Edmonds Self Raising Flour
• 75g butter
• ½ cup Chelsea White Sugar
• Grated rind of 1 medium sized orange
• 1 cup Meadow Fresh Original Milk
• 1 cup mixed berries, fresh or frozen (defrosted)
• Chelsea Icing Sugar

Sauce

• Boiling water (enough to make up to 1¼ cups)
• Juice of 1 medium orange
• ½ cup berry or plum jam
• ⅓ cup Chelsea White Sugar

• 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

• 7 cooking apples
• 1 ½ cups (190g) Edmonds Standard Grade Flour
• 1 ½ tsp Edmonds Baking Powder 
• 1 tsp cinnamon
• ¾ cup Chelsea Raw Caster Sugar
• 100g butter, melted
• 125ml Meadow Fresh Original Milk
• 2 eggs, lightly beaten
• 1 tsp vanilla essence
• ¾ cup Chelsea Soft Brown Sugar
• 2 tsp Edmonds Fielder's Cornflour
• ⅓ cup Chelsea Golden Syrup
• 2 cups boiling water
• Chelsea Icing Sugar, to dust
• Meadow Fresh Original Cream or ice cream, to serve

• 250g pitted dried dates, chopped roughly
• ¾ cup of warm water
• 1 tsp of bicarbonate of soda
• 125g butter, softened
• 1 cup of Chelsea Dark Cane Sugar
• 1 tsp vanilla essence
• 3 x 60g eggs
• 1 ½ cup self-raising flour, sifted

Caramel Sauce

• ⅔ cup of cream
• 50g butter, chopped
• 1 cup of Chelsea Dark Cane Sugar

• 1 ½ cups self-raising flour
• 2 tablespoons cocoa
• ½ cup Chelsea White Sugar
• 1 cup milk
• 100 grams butter, melted
• 1 teaspoon vanilla essence

Sauce

• 2 cups boiling water
• ½ cup Chelsea White Sugar
• 2 tablespoons cocoa

• 250g dates
• 1 tsp baking soda
• 1 cup boiling water
• 50g butter
• ½ cup Chelsea White Sugar
• ½ cup Chelsea Soft Brown Sugar
• 1 egg
• ½ cup walnut pieces
• 1 tsp vanilla essence
• 1 ½ cups flour
• ¼ tsp salt
• ¼ tsp mixed spice

Rum Syrup

• 30g butter
• ½ cup Chelsea White Sugar
• ¼ cup water
• 1 tsp rum essence

Pudding

• 1 ¼ cups plain flour (188g)
• 1 ½ tsp baking powder
• ¼ tsp salt
• ¾ cup mashed banana (approximately 2 medium bananas)
• ½ cup Chelsea Soft Brown Sugar (100g)
• 85g butter, melted
• 1 egg
• 1 tsp vanilla extract
• 1 cup milk (250ml)
• ½ tsp baking soda
• 2 medium bananas, sliced in half lengthways

Sauce

• ¾ cup Chelsea Soft Brown Sugar (150g)
• ¼ cup Chelsea Golden Syrup (90g)
• 1 ¼ cups boiling water (310ml)

To Serve

• Vanilla ice cream, cream or custard

• 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, extra
• 2 cups boiling water

• 1 ¼ cups pitted dates, chopped
• 1 ¼ cups boiling water
• 1 tsp baking soda
• 60g butter, chopped
• ¾ cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
• 2 eggs
• 1 cup self raising flour

Butterscotch Sauce>

• 2 cups Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
• 250ml cream
• 50g butter
• 1 tsp vanilla essence

Batter

• 1 cup flour
• 2 tsp baking powder
• 1-2 tsp ground ginger
• ¼ cup Chelsea Soft Brown Sugar
• ¼ cup Chelsea White Sugar
• 50g butter
• 1 tbsp Chelsea Golden Syrup
• ½ cup milk

Sauce

• ½ cup Chelsea Soft Brown Sugar
• ½ cup Chelsea White Sugar
• 1 tbsp Chelsea Golden Syrup
• 1-2 tsp ground ginger
• 2 cups boiling water

• 100g butter, softened
• ¾ cups Chelsea White Sugar
• 1 egg
• 1 tsp vanilla essence
• 1 ¼ cups standard flour
• 2 tsp baking powder
• 1 tbsp cocoa
• ½ cup Chelsea Soft Brown Sugar
• 1 tbsp cornflour
• ¼ cup cocoa
• 2 cups boiling water