Desserts

• 2 cups milk
• 2 tsp Chelsea White Sugar
• 2-3 Tbsp custard powder
• 2 egg whites

• ½ c Chelsea White Sugar
• ½ c flour
• ½ c coconut
• 4 eggs
• ½ teaspoon coconut essence
• 1 teaspoon vanilla essence
• 2 cups milk (trim or whole)

For the Caramelised Pineapple

• 1 ripe pineapple
• 1 cup Chelsea Demerara Sugar

For the Coconut Sorbet

• 1 cup Chelsea White Sugar
• 1 cup warm water
• 2 cups coconut milk
• 1 tsp coconut essence
• ½ cup desiccated coconut
• 2 egg whites, stiffly beaten

• 2 plums
• 2 peaches
• 2 nectarines
• 2 slices fresh pineapple
• 2 – 3 Tbsp Chelsea Dark Cane Sugar

Butterscotch Swirled Yoghurt

• 2 cups thick, natural yoghurt
• 1-2 Tbsp Chelsea Dark Cane Sugar
• Optional Chelsea Coffee Sugar Crystals

• 250g white chocolate
• 600ml cream
• 1 Tbsp Chelsea Caster Sugar
• 4 egg yolks
• 2 tsp cornflour
• 12 Tbsp passionfruit pulp (fresh or store bought)
• Chelsea Caster Sugar (extra for topping)

• 75g butter, melted
• 3 eggs
• 1½ tsp vanilla essence
• ¾ cup Chelsea Caster Sugar
• ¼ cup milk
• 2 ¼ cups flour
• 3 tsp baking powder
• 425g can apricot halves

Topping

• ½ cup sour cream
• 1 egg
• 1 Tbsp Chelsea White Sugar
• 1 tsp cinnamon

Pudding

• 1½ cups (375ml) milk
• 4 Tbsp sago*
• 120g unsalted butter, chopped
• 1 cup (160g) Chelsea Dark Cane Sugar, lightly packed.
• 2 cups (210g) soft fresh breadcrumbs
• 2 cups mixed dried fruit
• ½ tsp ground nutmeg
• 1 tsp bicarbonate of soda
• 2 tsps cold water
• 2 eggs, lightly beaten

*Look for sago in supermarket near other dessert items – ice cream cones, canned fruits etc.

Brandy Cream

• 300ml thickened cream
• 1 Tbsp Chelsea Soft Brown Sugar
• 2 Tbsp brandy

Dusting Sugar

• 3 Tbsps Chelsea Icing Sugar
• 3 Tsps cornflour

Marshmallow

• 180ml passionfruit juice, strained of seeds (approx. 20 passionfruits)
• 5 tsps (20g) powdered gelatine
• 2 ⅓ cups (520g) Chelsea Caster Sugar
• 1 cup (250ml) water
• 2 egg whites

• ¼ cup (60g) butter, softened
• ¾ cup Chelsea Icing Sugar, sifted
• 2 extra large eggs, separated
• Finely grated rind of 1 lemon
• ⅓ cup lemon juice
• 2 Tbsp passionfruit pulp
• 1 cup milk
• ¼ cup gluten free plain flour
• Chelsea Icing Sugar extra, to decorate

• Cooking spray
• 4 sheets filo pastry
• ¾ cup low fat milk
• 2 x 50g eggs
• ¼ cup Chelsea Icing Sugar
• 1 tsp vanilla extract or vanilla essence
• 1 small apple, peeled and core removed, finely chopped
• ½ cup frozen blueberries

• 1 sheet pre-made sweet short pastry
• 2 x 420g cans apricot halves, drained
• 100g butter, melted
• ½ cup Chelsea Caster Sugar
• 2 eggs, beaten
• 2 tbsp plain flour, sifted
• ¼ cup Chelsea Maple Flavoured Syrup

• 3 cups plain flour
• 2 cups Chelsea White Sugar
• ½ cup cocoa
• 2 tsp bicarbonate soda
• 1 tsp salt
• ¾ cup sunflower or vegetable oil
• 2 tbs white vinegar
• 2 tsp vanilla essence
• 2 cups cold water

Buttercream Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water
• Maltesers, to serve

Banana Ice Cream

• 2 cups Meadow Fresh Original Milk
• 2 tbsp Edmonds Custard Powder
• ½ cup Chelsea Organic Raw Sugar
• 3 bananas
• 2 cups plain yoghurt
• 1 tsp vanilla essence
• 1 cup cream (softly whipped)

Caramel Sauce

• 90g butter
• ⅓ cup Chelsea Golden Syrup
• ½ cup Chelsea Soft Brown Sugar
• ⅛ tsp sea salt (optional)
• ⅓ cup cream

To serve

• 1 cup crushed malt biscuits
• 1 cup cream, whipped
• 2 tbsp chocolate sprinkles

• 10 slices of bread or fruit loaf
• 150g chocolate bits
• 60 g butter
• 425 ml whipping cream
• 75 g Chelsea Caster Sugar
• 3 medium eggs
• 25g cocoa

• 200 grams (about 1 ¼ cups) glutinous rice flour
• Pinch of salt
• 180 ml (⅔ cups) water
• 165 grams (¾ cup) Chelsea Organic Coconut Sugar
• 1 teaspoon pandan paste or a few drops of green food colouring
• 60 grams (¾ cup) desiccated coconut

• 30g (¼ cup) cocoa powder
• 2 tsp unflavoured gelatine
• 110 (½ cup) Chelsea Raw Sugar
• 375ml (1 ½ cups) evaporated skim milk
• 125ml (½ cup) light cream
• 1 cup fresh berries (or defrosted frozen berries)
• 6 small scoops low-fat ice-cream, to serve (optional)