Cakes

• 100g Butter
• ¾ cup Chelsea Soft Brown Sugar
• 2 Eggs
• 1 cup peeled, de-stoned & pureed red plums
• 1 tsp Baking Soda
• 2 Tbsp Boiling Milk
• 1 ½ cups Flour
• 2 tsp Baking Powder
• 1 tsp Cinnamon
• ¼ tsp Nutmeg
• Whipped cream, Chelsea Icing Sugar and additional fresh plums to serve
•  

• 250g softened unsalted butter, plus extra for greasing the bundt tin
• 250g plain flour
• 1½ tsp baking powder
• ¼ tsp fine salt
• 225g Chelsea Caster Sugar
• 1 vanilla pod, split lengthways, seeds scraped out with the tip of a knife (see food team's tip)
• 4 large free-range eggs, at room temperature

To serve

• 20g Chelsea Icing Sugar
• Crème fraîche
• Fresh berries

Cake

• 1 cup milk
• 1 tbsp lemon juice or vinegar
• 250gm dark chocolate
• 1 cup boiling water
• 1 tsp coffee
• ½ cup oil
• 1 cup Chelsea White Sugar
• 1 tsp vanilla
• 2 eggs
• 2.5 cups flour
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt

Chocolate Ganache

• 500gm chocolate melts
• 500ml cream

White Chocolate Ganache

• 500gm white chocolate
• 400ml cream

Buttercream Ingredients

• 250gm soft butter
• 1 large bag of Chelsea Icing Sugar
• 3-5 tbsp milk
• Vanilla essence

• 250g plain flour
• 2 tsp baking powder
• 250g unsalted butter, softened, plus extra to grease
• 250g Chelsea Caster Sugar
• 5 medium free-range eggs

For the raspberry sponge

• 50g freeze-dried raspberries
• 110ml milk

For the peanut sponge

• 100g peanut butter (crunchy or smooth)
• 50ml milk

For the icing

• 300g Chelsea Icing Sugar
• Juice ½ lemon
• Roughly chopped salted peanuts and freeze-dried raspberries to decorate

For the dough

• 2 tsp dried yeast
• 150ml lukewarm water
• 150ml cold water
• 2 tsp lemon juice
• 450g plain flour, plus extra for rolling out
• 50g Chelsea Raw Caster Sugar
• 1 tsp fine salt
• 280g unsalted butter, chilled & chopped in 1cm cubes

For the chocolate filling

• 75g butter, softened
• 3 tbs cocoa powder
• 100g Chelsea Dark Cane Sugar
• 50gms Chelsea Golden Syrup, gently warmed

For the coffee mascarpone cream

• 250g mascarpone
• 1 tsp vanilla essence
• 4 tbs Chelsea Icing Sugar, sifted, plus extra to dust
• 2 tsp instant coffee granules

• 2 cups whole almonds (not blanched)
• 250g dark or milk chocolate
• 6 egg whites
• 2 cups Chelsea Caster Sugar
• 1 cup finely chopped pitted dates
• ½ cup sliced almonds to garnish
• 300ml cream

Cake

• ¼ cup flour
• ¼ cup cocoa
• 4 large eggs (room temp)
• ½ cup + 6 tsp Chelsea White Sugar
• 1 tsp vanilla extract
• Pinch of salt

Chocolate Mousse

• 1 tsp powdered plain gelatin
• 1 ½ tsp water
• 170g bittersweet chocolate
• 85g semisweet chocolate
• 2 ¼ cups heavy whipping cream
• 35g Chelsea Icing Sugar

Raspberry Gel

• 1 cup raspberry puree
• 200ml water
• 150g Chelsea White Sugar
• Vegetarian gelatin
• 60ml raspberry liqueur

Ganache

• 500g cream
• 700g dark chocolate
• 60ml raspberry liqueur

Mirror Glaze

• 20g gelatin
• 120g water
• 280g liquid glucose
• 150g water
• 300g white chocolate
• 300g Chelsea White Sugar
• 200g sweetened condensed milk

Decoration

• Tempered milk & white chocolate

• 225g self raising flour
• ½ level tsp. mixed spice
• 125g Chelsea Soft Brown sugar
• Pinch salt
• 350g mixed dried fruit
• 50g cherries
• 2 eggs beaten
• 125g milk (4 fl.ozs. milk)
• 125g oil
• 2 tsp. almond essence.
• Chelsea Demerara Sugar to sprinkle on top before baking

• 6 Eggs
• 1 Cup Chelsea White Sugar
• Finely grated rind and juice of 1 Lemon
• ¾ Cup fine dry Bread Crumbs
• 1 ⅔ Cup finely grated unblanched Almonds
• 1 Cup Grated Carrots, firmly packed
• ½ Teaspoon Cinnamon
• ½ Teaspoon Ground Cloves or Ginger

LEMON GLAZE ICING

• 2 Cups Chelsea Icing Sugar, sifted
• 2 Teaspoons Lemon Juice
• A Little Hot Water (2-3 Tablespoons)

• 125g Dark Chocolate
• 1 Teaspoon Bicarbonate Soda
• 1 Cup Boiling Water
• 250g Unsalted Butter
• 1 ½ Cups Chelsea Caster Sugar
• 3 eggs, separated
• 1 Teaspoon Vanilla Essence
• 2 ½ Cups Plain Flour
• Pinch of Salt
• 1 Teaspoon Baking Powder
• ⅔ Cup Sour Cream
• 6 Tablespoons Apricot Jam

GLAZE

• 125g Dark Chocolate
• 1 tablespoon Unsalted Butter
• ¼ Cup Thick Sour Cream
• 2 Tablespoons sifted Chelsea Icing Sugar

Syrup

• 80g butter
• ¾ cup Chelsea Soft Brown Sugar
• ¼ cup Chelsea Golden Syrup
• 2 tbs orange juice

Cake

• 3 firm pears, peeled, halved and cored
• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1½ cups self-raising flour
• 1 cup almond meal
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ⅓ cup milk

• 4 large eggs
• 1 ½ cups Chelsea Dark Cane Sugar
• 1 cup full cream milk
• 120g unsalted butter
• 3 inch piece of scraped vanilla bean pods or 2 teaspoon of vanilla bean paste
• 2 cups of self raising cake flour
• 1 teaspoon of baking powder
• ½ teaspoon of salt
• 50g blueberries
• 50g of mixed blackberries and raspberries

For the buttercream

• 3 large eggs (whites only)
• ¾ cup of Chelsea Caster Sugar
• 250g of unsalted butter (room temperature)
• ½ teaspoon of vanilla extract
• A pinch of salt

• 1 cup flour
• 1 cup Chelsea White Sugar
• 2 eggs
• 100g melted butter
• 2 tsp baking powder (heaped)
• 3 Tbsp custard powder (heaped)
• ½ cup milk
• 1 tsp lemon juice
• Zest of one lemon
• 2 tsp ground ginger

• 200g unsalted butter, softened
• 1 cup (220g) Chelsea Caster Sugar
• 1 vanilla bean, split, seeds scraped
• 3 eggs, separated
• 1 ⅓ cups (200g) plain flour
• 2 tsp baking powder
• 4 figs, halved

Sticky figs

• 4 figs, quartered
• 2 tbs grappa 
• ⅓ cup (80ml) Chelsea Maple Flavoured Syrup
• 1 tbs Chelsea Raw Sugar

Zabaglione cream

• 2 egg yolks
• ¼ cup (55g) Chelsea Caster Sugar
• 2 ½ tbs grappa
• 250g sour cream

• 200g (1 ⅓ cups) self-raising flour, sifted
• 133g (1 ⅓ cups) almond meal
• 230g (1 cup) Chelsea Raw Caster Sugar
• 175g unsalted butter, soft
• 150ml buttermilk
• 3 large eggs, lightly beaten
• Very fine zest of 1 lemon
• 1 large apple, peeled, cored and sliced
• 1 tablespoon Chelsea Raw Caster Sugar, extra

• 3-4 courgettes, grated
• 3 eggs
• 3 cups flour
• 2 cups Chelsea White Sugar
• 1 cup oil
• 3 tsp vanilla
• 3 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• ½ tsp baking powder