Cooking Method - Microwave

• 1 cup milk
• 1 tsp custard powder
• 1 tsp Chelsea Soft Brown Sugar
• 1 or 2 tsp of Chelsea Golden Syrup

• 100g butter
• 2 eggs
• 1 cup Chelsea White Sugar
• 1 tsp vanilla
• 1 cup flour
• 1 tsp baking powder
• ¼ cup cocoa
• chopped nuts
• Chelsea Icing Sugar

• 1 cup Chelsea White Sugar
• 2 large eggs
• 1 tsp vanilla essence
• ½ tsp salt
• ½ cup melted butter
• ¾ cup all purpose flour
• ½ cup baking cocoa (cocoa powder)
• 1 cup chopped walnuts
• Chelsea Icing Sugar for sprinkling

• 50g butter
• 1 tsp turmeric
• 1 tsp gound corriander
• 1 onion chopped
• 400gms lamb diced
• salt and pepper to taste
• 1 Tbsp cornflour
• 1 Tbsp water
• 3 tamarillos peeled and sliced
• ½ cup cream
• 1-2 tsp Chelsea Dark Cane Sugar

Biscuit Base

• 360g biscuits
• 180g butter

Filling

• 360g cream cheese
• ½ cup Chelsea Caster Sugar
• 1 tsp gelatine
• 2 Tbsp water
• 1 cup cream
• ½ tsp vanilla essence

• 1 Egg
• 1 Tbs heaped Butter
• 1 Tbs heaped Chelsea White Sugar
• 2 Tbs Self Raising Flour
• 2 Tbs Chelsea Golden Syrup
• 2 coffee mugs (microwaveable)

• MICROWAVE RECIPE
• 1kg Cumquats
• 1 Litre Water
• Juice of 1 Lemon
• 2kg Chelsea White Sugar
• ¼ Cup Scotch Whisky

• 750g Ripe Apricots, stones removed
• Juice of ½ Lemon
• ½ Teaspoon Ground Cinnamon
• 750g Chelsea White Sugar

• MICROWAVE RECIPE
• 1kg Purple Plums, stones removed
• ¼ Litre Water
• 1kg Chelsea White Sugar
• 2 Tablespoons Rum

• 3 Tbsp Self Raising Flour
• 3 Tbsp Chelsea White Sugar
• 2 Tbsp Cocoa
• 1 egg
• 3 Tbsp Milk
• 3 Tbsp Oil

• 100g butter
• 2 eggs
• 1 cup Chelsea White Sugar
• 1 tsp of vanilla essence
• 1 cup of flour
• 1 tsp of baking powder
• ¼ cup of cocoa
• Walnuts

Microwave Sponge

• 2 large eggs
• 1 vanilla bean, cut and scraped
• 40g Chelsea Caster Sugar
• 2g cocoa powder
• 15g plain flour

Brandy Snap

• 50g unsalted butter
• 50g plain flour
• 55g Chelsea Golden Syrup
• 125g Chelsea Icing Sugar

Raspberry Cream

• 200ml tub dollop cream
• 1 punnet fresh raspberries
• 2 tablespoons Chelsea Icing Sugar
• Lavender flowers

• MICROWAVE RECIPE
• 1kg Greengage Plums, stones removed
• Juice of 1 Orange
• Juice of 1 Lemon
• ¼ Teaspoon Ground Cardamom
• 1kg Chelsea White Sugar

• 500g Apricots, stones removed
• Juice of 1 Lemon
• 500g Raspberries
• 1kg Chelsea White Sugar

• 125g Dark Chocolate
• 60g Butter
• ¾ Cup Chelsea Icing Sugar
• 100g Coconut
• 3 Tablespoons Cream
• 150g Dark Chocolate, extra
• 1 Teaspoon Copha
• Glace Cherries
• Shredded Coconut

• 2 tbs coconut oil
• 1 large egg, lightly beaten
• 2 tbs plain flour
• 1½ tbs Chelsea Dark Cane Sugar
• 1 tbs cocoa powder
• ¼ tsp sea salt flakes
• ½ tsp vanilla extract
• 1 soft chocolate truffle of your choice (we used Lindt Lindor balls)
• chocolate sprinkles (optional)chocolate sprinkles (optional)
• Chelsea Icing Sugar (optional)
• Tip you will also need a large microwave-safe mug that can hold around 300ml of liquid