Cooking Method - Microwave

Saucepan

• ½ cup quick cook oats
• 1 ¼ cups cold water and/ or Meadow Fresh Original Milk or cream
• ⅛ teaspoon salt - pinch (optional)
• Toppings Chelsea Soft Brown Sugar, Chelsea Dark Cane Sugar or Chelsea Easy Pour Golden Syrup

Microwave ingredients

• Same as above but only 1 cup of water

• ¼ cup Chelsea White Sugar
• ¼ cup Edmonds Self Raising Flour
• 2-3 Tbsp cocoa
• ¼ cup water
• 2 Tbsp Olivani Pure Olive Oil
• 2-3 drops vanilla essence

• 1 cup Chelsea White Sugar (225g)
• 100g butter, melted
• 2 eggs
• 1 tsp vanilla essence
• 3/4 cup plain flour (113g)
• 1/4 cup cocoa powder (20g)
• 1 tsp baking powder

• 3 cups Chelsea White Sugar
• 200ml (½ a tin) of condensed milk
• 4oz butter (125gms)
• 1 teaspoon of Vanilla essence
• ½ cup milk
• 1 Tbsp Chelsea Golden Syrup
• Pinch of salt
• 1 cup of chopped nuts (optional)

• 1 cup canned or stewed fruit, chopped up i.e. peaches or pears
• 4 Tbsp jam
• 50g butter
• 1 egg
• ¼ cup Chelsea Caster Sugar
• 1 cup self raising flour
• ½ cup low fat milk

• 2 Tbsp Chelsea White Sugar
• 2 to 3 tsp Cocoa
• Dash of salt
• 1 cup milk
• ¼ tsp Vanilla extract from vanilla pod or ¼ tsp Vanilla Essence

• 100 g butter
• 1 cup Chelsea White Sugar
• 1 can (400 g) sweetened condensed milk
• 4 tablespoons Chelsea Golden Syrup
• 2 teaspoons vanilla essence

• 300 ml cream
• 250g dark chocolate chips, melts or chocolate bits
• 3 egg yolks (the whites can be stored in a small covered container in the fridge for 2 – 3 weeks. Great for pavlova. Remember 1 egg white = approximately 50 ml)
• 2 Tbsp Chelsea Caster Sugar

• 25g butter
• 2 desertspoons cocoa
• ¼ cup Chelsea Golden Syrup
• 2 dessertspoons cornflour
• 3 dessertspoons water

• 4 Cups Chelsea Icing Sugar
• 100g Butter
• ¼ Cup Milk
• 1 teaspoon Vanilla Essence
• 1 ½ Cups Shreaded Coconut
• 2 Drops Red Food Colouring

• 1 cup Chelsea Raw Sugar
• 2 eggs
• ½ cup oil
• 1 tsp vanilla essence
• 2 apples cored and grated, or finely chopped
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp mixed spice

Icing

• 50g butter
• grated rind and juice of 1 lemon
• 1 cup Chelsea Icing Sugar

• 125g milk chocolate
• 60g butter
• ¾ cup Chelsea Icing Sugar
• 100g almond meal
• 4 Tbsp Baileys Irish Cream
• 100g milk or dark chocolate, finely grated, to decorate
• ½ cup cocoa powder, to decorate

• 3 Tbsp Chelsea Golden Syrup
• 120g self raising flour
• 60g  butter
• 60g Chelsea Caster Sugar
• 1 egg
• 2 Tbsp water
• 4 Tbsp milk
• 2 drops vanilla essence

• 2 cups low fat milk
• 1 Tbsp cocoa
• 1 Tbsp Chelsea White Sugar
• ½ tsp vanilla essence
• 2 marshmallows (optional)

• 500g berries e.g. raspberries, blackberries
• 2 cups Chelsea Organic Raw Sugar
• 1 tsp of freshly squeezed lemon juice

• 1 tsp cornflour
• 2 Tbsp cocoa
• 25g butter
• 4 Tbsp Chelsea Golden Syrup
• 3 Tbsp water
• 4 bananas
• 4 scoops vanilla ice cream
• 4 pink wafers (to serve)
• chopped nuts to decorate