Cakes

• ½ cup self-raising flour
• 4 eggs, separated
• ½ cup Chelsea Caster Sugar
• 2 tsp vanilla extract
• ¾ cup pure cream
• ¼ cup Chelsea Icing Sugar
• ½ cup jam (see tip, below)

• Melted butter (optional), for greasing
• 250g unsalted butter, cubed, at room temperature
• 220g (1 cup) Chelsea Caster Sugar
• 1 tsp vanilla essence
• 4 large (59g each) eggs, at room temperature
• 250g (1 ⅔ cups) plain flour
• 3 tsp baking powder
• Chelsea Icing Sugar (optional), to serve

• 225g butter
• 225g Chelsea Soft Brown Sugar
• 2 Tbsp Chelsea Golden Syrup
• 5 eggs
• 500g flour
• 50g almonds
• 1kg mixed Fruit
• ½ tsp baking soda dissolved in ¼ cup milk
• 2 tsp mixed spice
• 2 tsp cinnamon
• 1 tsp each of Rum, Brandy, Vanilla, and Almond essence

• 500g butter
• 500g Chelsea Raw Sugar
• 6 eggs
• 1 ⅓ cups fine polenta
• 5 cups ground almonds
• 6 lemons, juiced and the rind grated
• 1 teaspoon Edmonds Baking Powder
• ½ teaspoon salt
• 150g Chelsea Caster Sugar

Custard

• ¼ cup (35g) custard powder
• ¼ cup (55g) Chelsea Raw Caster Sugar
• 2 cups (500ml) milk, extra
• 1 tsp mixed spices

Cake

• 125g unsalted butter, softened
• 1 cup (220g) Chelsea Raw Caster Sugar
• 1 tsp vanilla extract
• 2 large eggs, lightly beaten
• 2 cups (330g) self raising flour, sifted
• ⅔ cup (160ml) milk

Topping

• 10g butter, melted
• 1 tbsp Chelsea Raw Caster Sugar
• 1 tsp mixed spice

Sponge

• 125g plain flour
• 1 tsp baking powder
• Pinch of salt
• 2 Tbsp Chelsea Caster Sugar
• 50g butter
• 1 large egg
• 1 tsp vanilla essence
• approx. 100ml of milk
• 1 orange, zest only

Apples

• 4 Braeburn apples
• 50g unsalted butter
• 2 Tbsp clear honey
• 100g dates, diced
• 1 tsp ground cinnamon
• Approx 15g flaked almonds

• 1 cup self raising flour
• ½ cup Chelsea Caster Sugar
• 1 tsp finely grated lemon rind.
• 50g butter
• 1 egg
• 50g butter
• ½ cup Chelsea White Sugar
• 1 egg
• ¼ cup lemon juice.

• 4 eggs, room temperature
• ¾ cup firmly packed Chelsea Soft Brown Sugar
• 1 cup Wheaten cornflour
• 1 tsp cream of tartar
• ½ tsp bicarbonate of soda
• 300ml thickened cream, whipped
• Chelsea Soft Brown Sugar (extra) for sprinkling
• Mixed nuts, or jam for filling (if desired)

• 250g butter
• 625g high grade flour
• 500g Chelsea Soft Brown Sugar
• 1 tsp mixed spice
• 4 eggs
• 1 tsp vanilla essence/1 tsp lemon essence/almond if preferred
• 1.125kg mixed fruit
• 300mls pale or dark ale eg summer ale
• 1 tsp baking soda

• 2 eggs
• 120g butter
• 170g Chelsea White Sugar
• 240g flour
• 2 tsp baking powder
• ¾ cup milk

• 1 ⅓ cup flour
• pinch salt
• ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 ½ cup Chelsea White Sugar
• 2 ½ Tbsp cocoa
• 1 cup milk
• ½ cup butter, melted
• 3 eggs
• ¾ cup boysenberry jam (see recipe below)

• Chelsea Chocolate Icing or Chelsea Icing Sugar to serve

• 125g Butter
• 1 ¼ Cups Self Raising Flour
• 1 Cup Chelsea White Sugar
• ½ Cup Coconut, grated
• ½ Cup Milk
• 1 Teaspoon Almond Essence
• 2 Eggs
• Pinch of Salt

• 125g unsalted Butter, chopped
• ¾ Cup Chelsea Caster Sugar
• 2 Eggs
• 2 Cups Self-Raising Flour
• ½ cup Milk
• ¼ Cup Passionfruit Pulp

ICING

• 1 ½ Cups Chelsea Icing Sugar
• 1 teaspoon soft Butter
• 2 Tablespoons Milk
• 1 Passionfruit

• 1 Cup Chelsea White Sugar
• 450g Can crushed Pineapple
• 500g Mixed Dried Fruit
• 1 Teaspoon Bicarbonate of Soda
• 1 Teaspoon Mixed Spice
• 125g Butter
• 1 Cup Self-Raising Flour
• 1 Cup Plain Flour
• 2 Eggs Beaten

• 250g unsalted butter
• 2¼ Tbsp Chelsea Golden Syrup
• 2¼ Cup Chelsea Caster Sugar
• 4½ Cup white flour
• 4½ Tbsp cocoa powder
• 4½ tsp baking powder
• 4½ tsp baking soda
• 750ml milk
• 2¼ tsp vanilla essence

Cherry Sauce

• ⅔ cup pitted cherries, halved (160g)
• 2 Tbsp Chelsea Soft Brown Sugar
• 1 Tbsp water (or juice from tinned cherries)
• 1 tsp lemon juice
• Cherry liqueur (i.e. Kirsch) (optional)

Lava Cakes

• 115g butter + extra to grease
• 1 tsp cocoa powder
• 170g dark chocolate, roughly chopped
• 2 eggs
• 2 egg yolks
• ⅓ cup Chelsea Soft Brown Sugar (67g)
• Pinch of salt
• ⅓ cup pitted cherries, finely chopped
• ¼ cup plain flour (38g)

• Vanilla ice cream or thickened cream, to serve
• Extra dark chocolate, peeled into small curls, to serve (optional)