Bread

Dough

• 2 cups Edmonds Self Raising Flour (300g)
• ⅛ tsp salt
• 90g butter, cubed
• ⅔ cup Meadow Fresh Original Milk (160ml)

Filling

• 120g butter, softened
• ¼ cup Chelsea Soft Brown Sugar (50g)
• 2 tsp Chelsea White Sugar
• 1 ½ tsp ground cinnamon

Icing

• 1 cup Chelsea Icing Sugar (150g)
• 1 ½ - 2 Tbsp boiling water

Dough

• 1 Tbsp sure bake yeast
• 1 Tbsp Chelsea White Sugar
• 1 tsp salt
• 3 cups Edmonds High Grade Flour 
• ½ cup Edmonds Wholemeal Flour
• 2 Tbsp oil (light olive or canola etc)
• 320ml water (room temperature)
• 1 egg

Later addition to dough

• 75g citrus rind (if desired)
• 1 Tbsp ground cinnamon
• 1 Tbsp mixed spice
• ¼ cup Chelsea Soft Brown Sugar
• ½ cup sultanas
• ½ cup currants

For the Crosses

• ¼ cup Edmonds High Grade Flour 
• ¼ cup cold water
• 2 Tbsp butter (melted)

For the Glaze

• ¼ cup Chelsea Caster Sugar
• 2 Tbsp warm water

• 120g butter
• 4 cups self-raising flour
• ½ tsp salt
• 1½ cups milk
• ½ cup Chelsea Soft Brown Sugar
• 1½ cups mixed dried fruit (sultanas, currants etc.)
• 1 tsp cinnamon

Glaze

• 2 Tbsp water
• 2 Tbsp Chelsea White Sugar
• 2 tsp gelatine

• 1 cup cornmeal (or use instant polenta)
• ¼ cup Chelsea White Sugar
• 1 teaspoon salt
• 1 cup flour
• 2 teaspoons baking powder
• 1 egg
• 1 cup milk
• ¼ cup melted butter

Dough

• 2 ½ tsp dried yeast
• 3 ½ cups plain flour (520g)
• ¼ cup Chelsea Soft Brown Sugar
• ½ tsp salt
• 1 Tbsp mixed spice
• 1 cup sultanas
• 75g mixed peel (optional)
• 1 egg
• 2 Tbsp butter
• 310 ml water

Crosses

• ½ cup plain flour
• 80 ml water

Sugar Glaze

• 2 Tbsp water
• 1 Tbsp Chelsea Soft Brown Sugar

For muffins

• 1¾ cup (all purpose) flour
• 1½ tsp baking powder
• ½ tsp salt
• ½ tsp nutmeg
• ¼ tsp cinnamon
• ¾ cup Chelsea White Sugar
• ⅓ cup vegetable or canola oil
• 1 egg
• ¾ cup milk

For topping

• ½ cup melted butter
• ¼ cup Chelsea White Sugar
• ¼ tsp cinnamon

Scrolls

• 1¼ teaspoons (7g) dry yeast
• ⅔ cup (160ml) lukewarm milk
• 3 cups (450g) plain flour
• ¼ cup (60g) Chelsea Raw Caster Sugar
• ¼ teaspoon salt
• 2 extra-large eggs, lightly beaten
• 125g butter, melted
• 2 teaspoons vanilla paste

Spiced Butter and Currant Filling

• 100g butter softened
• ½ cup (80g) lightly packed Chelsea Soft Brown Sugar
• 2 teaspoons ground cinnamon
• ½ cup dried currants

Lemon Drizzle Icing

• 1 cup (150g) Chelsea Icing Sugar, sifted
• 2 teaspoons boiling water
• 1 tablespoon lemon juice

• 1kg high grade flour
• 20g salt
• 50g softened butter
• 100g Chelsea White Sugar
• 25g instant active dried yeast
• 1 small egg
• 600ml warm water or milk

To serve

• Chelsea Berry Flavoured Icing Sugar
• Whipped cream

• 4 sheets of frozen puff pastry, thawed
• ⅔ cup hazelnut spread
• 200g chocolate, chopped (assorted dark, milk and/or white to your taste)
• 25g butter, melted
• Chelsea Icing Sugar for dusting

• 1 quantity of Brioche dough (link to recipe below)
• Oil for frying
• 2 cups Chelsea Caster Sugar
• 2 Tbsp ground cinnamon

Vegetable Topping

• 1 medium eggplant, chopped into 1cm cubes
• 1 courgette, cut into thick slices
• 1 medium red onion, peeled and sliced
• 1 red pepper, deseeded & cut into chunky slices
• 1 yellow pepper, deseeded & cut into chunky slices
• 6 field mushrooms, sliced thickly
• whole or halved cherry tomatoes
• ¼ cup olive oil
• 1 Tbsp Chelsea Dark Cane Sugar
• ½ cup tomato paste (check that this is gluten free)
• 2 Tbsp basil pesto
• freshly ground black pepper

Pizza Base

• 1 tsp Chelsea Caster Sugar
• 150ml warm water
• 2 tsp active dried yeast granules
• 2 cups rice flour
• ½ cup buckwheat flour
• 1 Tbsp milk powder
• 1 tsp salt
• 2 tsp baking powder (gluten free)
• 1 tsp xanthan gum
• 1 Tbsp oil
• 1 egg

• 2 eggs
• ¼ cup Chelsea Caster Sugar
• 2 tsp Chelsea Golden Syrup
• 60g Edmonds standard flour
• 1 tsp Edmonds baking powder
• ½ tsp Edmonds baking soda
• 1 tsp cinnamon
• ½ tsp ground ginger

FILLING

• whipped cream
• Chelsea Icing Sugar 

• 1kg high grade flour
• 20g salt
• 50g softened butter
• 100g Chelsea White Sugar
• 25g instant active dried yeast
• 1 small egg
• 600ml warm water or milk

• 2 cups plain flour
• 1 cup Chelsea White Sugar
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp mixed spice
• 120g butter, melted and cooled
• 2 eggs, lightly beaten
• ¼ cup orange juice
• 1 tsp vanilla extract or essence
• 1 ¼ cup bananas, mashed
• 1 x 400g tin pie apples, chopped

• 1 cup flour
• ½ cup salt
• 1 cup water
• 1 Tbsp oil
• 2 tsp cream of tartar
• 100g package of jelly

• 200g butter
• 140g potato starch
• 120g rice flour
• 160g fine cornmeal (fine polenta)
• 110g Chelsea Caster Sugar
• 2 tsps guar or xanthan gum (a mix of both works best)
• 2 eggs
• 2–4 Tbsps cold water
• extra rice flour