Caster Sugar
The fine crystal of Chelsea...
Details page sections
- Ingredients
- Method
Ingredients
- 1 sheet pre-made sweet short pastry
- 2 x 420g cans apricot halves, drained
- 100g butter, melted
- ½ cup Chelsea Caster Sugar
- 2 eggs, beaten
- 2 tbsp plain flour, sifted
- ¼ cup Chelsea Maple Flavoured Syrup
Chelsea Products in Recipe
Maple Flavoured Syrup
Chelsea Maple Flavoured...
Honey Maple Flavoured Syrup
Chelsea Honey Maple...
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Method
Preheat the oven to 190°C. Lightly grease a 23 cm, loose-bottom tart or flan tin.
Roll out the pastry and line the tin with the pastry. Blind bake for 10 minutes before removing the blind baking beans and continue to bake for another 5 minutes to seal the bottom.
Place the apricot halves cut side up in the prepared tart case.
Stir together the melted butter, caster sugar, eggs and flour. Pour over the fruit and bake for 10 minutes, before reducing the oven temperature to 150°C and continuing to cook for another 15-20 minutes until the custard has just set.
Remove from the oven, leave to cool before drizzling with Chelsea Maple Flavoured Syrup.
If using fresh stone fruit such as apricots or nectarines, wash and halve the fruit first and remove the stones (pips).
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Maple Flavoured Syrup
Chelsea Maple Flavoured...
Honey Maple Flavoured Syrup
Chelsea Honey Maple...
Reviews
What did you think of this recipe?
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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)
learn about baking
How to Choose SugarFor Baking?
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