Raw Sugar
This natural granulated...
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Desserts
Crunch Caramel Plum Sundae
5 mins
10 mins
Easy
4
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- Ingredients
- Method
Ingredients
- 2 Tablespoons Chelsea Raw Sugar
- 1 ½ Tablespoons Polyunsaturated Margarine
- ½ Cup Toasted Muesli
- 2 Tablespoons Walnuts, chopped
- 1 Tablespoons Shredded Coconut
- 4 Large Scoops Vanilla Ice Cream
- 1 x 425g Can Plums, pitted
Chelsea Products in Recipe
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Method
Combine Chelsea Raw Sugar and margarine in a saucepan over a moderate heat. Stir to dissolve sugar slightly.
When mixture starts to bubble, add muesli, walnuts and shredded coconut. Mix well and remove from heat.
Spoon ice cream into 4 dessert glasses. Spoon a few of the plums and plum juice over the ice cream and top with the crunchy muesli mixture.
Chelsea Products in Recipe
Raw Sugar
This natural granulated...
Reviews
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 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
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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