Cakes

• 4 x 59g eggs
• ⅔ cup Chelsea Caster Sugar
• ⅔ cup wheaten cornflour
• ¼ cup custard powder
• 1 teaspoon cream of tartar
• ½ teaspoon bicarbonate of soda
• ½ teaspoon vanilla essence
• 150ml light cream, whipped
• 1 punnet strawberries, sliced

• 20g butter, melted
• ¼ cup Chelsea Soft Brown Sugar
• 1 Tbsp Chelsea Blackstrap Molasses
• 2 firm ripe pears, peeled and sliced into 8's
• 2 cups self-raising flour
• 1 tsp baking soda
• 2 eggs
• 1 cup milk
• ½ cup Chelsea Soft Brown Sugar
• ⅓ cup Chelsea Blackstrap Molasses
• ½ cup plain oil
• 2 tsp ground ginger

• 200g butter, softened
• 1 cup Chelsea Dark Cane Sugar
• 1 Tbsp instant coffee powder, dissolved in 1 Tbsp boiling water
• 1 tsp vanilla essence
• 2 Tbsp dark rum (or 1 tsp rum essence)
• 3 eggs
• 2 cups self raising flour
• ¼ cup milk
• 300 ml cream, whipped to serve

Syrup

• 1 cup Chelsea White Sugar
• 1 cup boiling water
• 1 Tbsp instant coffee powder
• 2 Tbsp dark rum (or 1 tsp rum essence)

• 2 Cups Chelsea White Sugar
• 3 Cups flour
• 2 tsp baking powder
• ½ Cup cocoa
• 3 egg whites
• 2 Cups milk
• 2 Tbsp malt vinegar
• 2 Tbsp Chelsea Golden Syrup
• 2 tsp vanilla essence
• 1 ½ Cups oil
• 1 egg

• 75g butter, melted
• 3 eggs
• 1½ tsp vanilla essence
• ¾ cup Chelsea Caster Sugar
• ¼ cup milk
• 2 ¼ cups flour
• 3 tsp baking powder
• 425g can apricot halves

Topping

• ½ cup sour cream
• 1 egg
• 1 Tbsp Chelsea White Sugar
• 1 tsp cinnamon

• Cake
• 50g (½ cup) ground almonds
• 125ml (½ cup) low fat milk
• 80g unsalted butter
• 110g (½ cup) Chelsea Raw Sugar
• 1 tsp vanilla extract
• 2 large eggs, lightly beaten
• 150g (1 cup) self-raising flour
• ½ teaspoon ground cinnamon
• 22g (¼ cup) rolled oats
• 2 pears, peeled, cored and diced

Topping

• 22g (¼ cup) rolled oats
• 55g (¼ cup) Chelsea Raw Sugar
• 50g (½ cup) flaked almonds
• 2 Tbsp plain flour
• 25g unsalted butter, melted

• 700g mixed dried fruit
• 1 ⅓ cup Orange juice (Raro or fruit juice is fine)
• 2 cups of self raising flour

• 2 eggs
• ½ C Chelsea White Sugar
• 125g melted butter
• 1 C self raising flour
• Rind of 1 lemon
• 3 apples, peeled and chopped up
• Cinnamon and Chelsea White Sugar for sprinkling on top

• 3 cups flour
• 2 cups Chelsea White Sugar
• ⅔ cup cocoa
• 2 tsp baking soda
• 1 tsp salt
• 2 cups cold water
• ⅔ cup cooking oil
• 2 tsp Vanilla essence
• 2 Tbsp malt vinegar

• ½ cup Chelsea White Sugar
• ¼ cup Chelsea Soft Brown Sugar
• ½ tsp vanilla essence
• ¼ cup coconut
• 1 cup cornflakes
• pinches of salt
• 1 egg white, stiffly beaten

• ½ cup Chelsea Caster Sugar
• 3 eggs at room temperature
• ½ cup self-raising flour
• ½ cup lemon curd
• 1 cup cream, whipped

Cheesecake

• 230g biscuits (any can be used, but I use a mix of gingernut & malt)
• ½ tsp ground ginger
• 2 Tbsp cocoa
• 75g butter
• 30g Chelsea Demerara Sugar
• 520g cream cheese
• 175g Chelsea Caster Sugar
• 40g cornflour
• 1 tsp vanilla paste
• 3 eggs + extra 1 yolk
• 1½ Tbsp lemon juice
• Juice and zest of 3 limes
• 230g sour cream

Candied Limes

• 1-2 limes sliced thinly
• ½ cup Chelsea White Sugar
• ½ cup water

• 125g butter
• ½ cup Chelsea Soft Brown Sugar
• ¼ cup Chelsea Caster Sugar
• 2 eggs
• 3 Tbsp butter milk
• 1¼ cup self raising flour
• ½ cup nestle milk choc drops
• ¼ cup whole pecan nuts
• ¼ cup dried fruit mix
• 2 Tbsp Chelsea Golden Syrup
• 2 Tbsp of extra choc drops.

BASE

• 1 Pkt plain biscuits
• ½ tsp cinnamon
• 100 gms of butter

FILLING

• 225 gms cream cheese
• 1 tin of sweetened condensed milk
• 1 Tbsp gelatine
• ¼ cup hot water
• 75 mls lemon juice

TOPPING

• 1 pkt of Lime Jelly
• 1 tsp gelatine

• 3 cups plain flour
• 2 cups Chelsea White Sugar
• ½ cup cocoa
• 2 tsp bicarbonate soda
• 1 tsp salt
• ¾ cup sunflower or vegetable oil
• 2 tbs white vinegar
• 2 tsp vanilla essence
• 2 cups cold water

Buttercream Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water
• Maltesers, to serve

• 1 ¾ Cup Chelsea White Sugar
• 2 Lemons
• 1 Cup Oil
• 2 Eegs
• Pinch of salt
• 1 Cup Yoghurt (I use dreamy lemon)
• 2 Cups Self Raising Flour