Cakes

• 2 ¼ cups (380g) raisins
• 3 cups (480g) sultanas
• 1 cup (146g) currants
• 1 cup (250g) chopped glace cherries
• 1 ½ cup (250g) coarsely chopped prunes
• ⅓ cup Chelsea Golden Syrup
• ½ cup brandy
• Finely grated rind of 1 orange
• 250g butter, softened to room temperature
• 1 cup firmly packed Chelsea Dark Cane Sugar
• 5 eggs, lightly beaten
• 1 ½ cups plain flour
• 2 tsp mixed spice
• 1 Tbsp brandy, as an optional extra

Sponge

• 125g butter, cubed, softened
• ¾ cup Chelsea Caster Sugar (170g)
• 1 tsp vanilla extract
• 2 eggs
• 1 ⅓ cups plain flour (200g)
• 2 ½ tsp baking powder
• ½ cup milk (125ml)

Icing

• 85g packet raspberry jelly crystals
• ½ cup boiling water (125ml)
• 30g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 2-3 cups desiccated coconut (200-300g)

To Serve

• 1 cup cream (250ml)
• 3 Tbsp Chelsea Icing Sugar (optional)
• ⅓ cup raspberry jam (105g)

• 2 cups self-raising flour
• 1 cup Chelsea White Sugar
• 100g butter
• 2 eggs
• 2 cups lemon curd

Lemon Curd

• 4 large lemons
• 100g butter
• 2 cups Chelsea White Sugar
• 4 eggs

• 150g butter, melted
• 2 cups well drained slightly stewed apple or canned apple-pie filling
• 1 cup Chelsea Raw Sugar
• 2 eggs
• 2 cups flour
• 2 tsp ground cinnamon
• 2 tsp baking powder
• ½ cup sultanas
• ½ cup walnuts
• Chelsea Icing Sugar to dust

• 4 eggs
• ¾ cup Chelsea Caster Sugar
• ¾ cup flour
• ⅓ cup corn flour
• 1 tsp baking powder

• 4 large eggs, separated (room temperature)
• ¾ cup Chelsea Raw Caster Sugar (or use Chelsea Raw Sugar blitzed in a food processor to a finer crystal)
• ¾ cup cornflour
• 2 Tbsp custard powder
• 3 tsp baking powder
• Chelsea Icing Sugar to dust

• 500g sultanas
• 250g butter
• 1 ¼ cups Chelsea White Sugar or Chelsea Caster Sugar
• 2 tsp lemon juice
• 1 tsp grated lemon rind
• 1 tsp vanilla essence
• 3 eggs
• 2 cups standard flour
• ½ cup self-raising flour
• ¼ cup milk
• ¼ cup mixed candied peel

• 1 cup peeled, chopped feijoas (275g)
• 1 cup Chelsea White Sugar (225g)
• 125g butter, melted and cooled slightly
• 1 large egg
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 tsp Edmonds Baking Soda
• 1 tsp ground ginger
• 1 cup sultanas (160g)
• 2 Tbsp sliced crystallised ginger

• 1 ¼ cups oil (such as canola, sunflower or rice oil)
• 2 cups Chelsea Raw Sugar
• 4 eggs (room temperature)
• 2 ½ cups of wholemeal flour
• 1 ½ tsp cinnamon
• 1 tsp salt
• 3 cups grated carrot (approx 3 med sized carrots)
• ¾ cup of chopped walnuts (or substitute with same amount of chopped pecans, or raisins or sultanas)
• 2 tsp baking soda

Lemon Cream Cheese Icing

• 125g cream cheese, softened
• 40g butter, softened
• 2-2½ cups Chelsea Icing Sugar
• 2 Tbsp lemon juice

Or Dairy Free Lemon Icing

• 1½ cups Chelsea Icing Sugar
• 1-2 Tbsp lemon juice
• 1 Tbsp hot water

Cake

• 1 cup buttermilk (250ml)
• 1 cup strong coffee, cooled to room temperature (250ml)
• 1/2 cup neutral oil, i.e. canola, sunflower (125ml
• 2 eggs
• 1 tsp vanilla essence
• 2 cups Chelsea White Sugar (450g)
• 1 3/4 cups plain flour (263g)
• 3/4 cup cocoa powder (60g)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt

Icing* (optional)

• 3 cups Chelsea Icing Sugar (450g)
• 1/4 cup cocoa powder (20g)
• 100g butter, very soft
• 4-5 Tbsp hot water
• 100g dark chocolate
• sprinkles (optional)

*Halve icing quantity if only making a single layer cake.

• 115g butter or soft margarine
• ½ cup vegetable oil
• 1 ¾ cups Chelsea White Sugar
• 2 eggs
• ½ cup milk
• 1 tsp vanilla essence
• 2 c self raising flour
• ½ tsp baking soda
• ½ tsp cinnamon
• ½ tsp ground cloves
• ½ tsp salt 
•  4 Tbsp cocoa
• 2 ½ cups grated zucchini
• ¼ cup ground walnuts
• ¼ c dark chocolate chips

Topping

• 3-4 plums
• 1 tsp cinnamon
• 1 Tbsp Chelsea White or Raw Sugar

Cake

• 125g butter, softened
• 1 cup Chelsea White or Raw Sugar
• 2 eggs
• 1 cup flour
• 1 tsp baking powder
• Chelsea Icing Sugar to dust

• ½ cup desiccated coconut
• ½ cup lemon juice
• ½ cup milk
• 115g butter
• 1 ¼ cups Chelsea White Sugar
• 3 beaten eggs
• 2 tsp finely grated lemon rind
• 2 ¼ cups flour
• 3 tsp baking powder

Lemon Icing

• 125g butter, softened
• 1 ½ cups Chelsea Icing Sugar
• 2 tsp finely grated lemon rind
• 1 Tbsp lemon juice
• ½ cup toasted coconut

• 1 heaped cup self-raising flour
• 1 cup Chelsea White Sugar
• Pinch of salt
• 60g butter
• 2 eggs
• Approximately ¾ cup milk

Base

• 1 packet (250g) plain, sweet biscuits
• 70g butter, melted
• 50g dark chocolate, melted

Filling

• 150g dark chocolate, melted
• 500g cream cheese, softened
• ¾ cup Chelsea Caster Sugar
• 2 eggs
• 2 tsp cocoa powder
• 1 tsp vanilla extract
• 1 cup sour cream

Raspberry Sauce

• 2 cups fresh or frozen raspberries
• ⅔ cup Chelsea Caster Sugar
• 1 Tbsp lemon juice
• Pomegranate arils, to decorate (optional)
• Whipped cream, to serve

• 4 eggs
• 1 cup Chelsea White Sugar
• 2 ½ Tbsp boiling water
• 1 Tbsp Chelsea Golden Syrup
• 2 tsp cocoa
• 1 tsp cinnamon
• 125gms cornflour
• 1 heaped tsp baking powder
• 1 heaped Tbsp flour