Easy Self Saucing Chocolate Pudding

• 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)

• 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

• 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 canned or stewed fruit, chopped up i.e. peaches or pears
• 4 Tbsp jam
• 50g butter
• 1 egg
• ¼ cup Chelsea Caster Sugar
• 1 cup self raising flour
• ½ cup low fat milk

• 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

• 125g butter, softened
• 2 cups flour
• 3 tsp baking powder
• approx 1 cup milk
• approx ½ cup of jam

Syrup

• ¾ cup Chelsea White Sugar
• ¾ cup boiling water
• 75g butter, melted

• 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

• 1 cup flour
• 2 heaped teaspoons Chelsea White Sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt (optional)
• 1 Tablespoon butter
• Milk to mix

SYRUP

• 2 Tablespoons Chelsea White Sugar
• 1 Tablespoon Chelsea Golden Syrup
• 1 breakfast cup boiling water

• 4-5 medium apples
• 1 egg
• ⅓ cup Chelsea Soft Brown or Dark Cane Sugar, lightly packed
• 95g butter
• ⅓ cup Chelsea Golden Syrup
• 1¼ cups self-raising flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ginger
• ½ cup boiling water
• 5-6 Tbsp Chelsea Maple Flavoured Syrup

• 16 pikelets
• ¼ cup currants
• 80g butter
• ¼ cup Chelsea White Sugar
• 1tbsp grated lemon rind
• 4 eggs
• 2½ cups milk
• Chelsea Easy Pour Golden Syrup
• Chelsea Icing Sugar

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

• 3 slices bread
• 1 cup milk
• ½ cup Chelsea White Sugar
• 1 teaspoon baking soda
• 2 tablespoons Chelsea Golden Syrup
• 40gm butter
• 1 cup mixed fruit
• 1 teaspoon spice (mixed spice or all spice)
• 100gm flour

• 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

• 1x 380 gram can store-bought caramel filling
• ⅓ cup (80ml) cream
• 200 grams dark chocolate, chopped
• 60 grams butter
• 3 eggs
• ½ cup Chelsea Soft Brown Sugar
• 1 teaspoon vanilla
• ½ cup ground almonds
• Cocoa, for dusting

• ½ cup plain flour
• ½ tsp baking powder
• ¾ cup Chelsea White Sugar
• 2 Tbsp cocoa powder
• ¼ cup hazelnut meal
• 100g dark chocolate, chopped
• 25g butter, melted
• ½ cup milk
• 1 egg, lightly beaten
• ½ cup Chelsea Soft Brown Sugar
• Extra ¼ cup cocoa powder
• 1 cup hot water
• Double cream and sifted cocoa, to decorate

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