Desserts

• 140g packets pecans
• 140g packets sliced almonds
• 1 cup coconut
• ½ cup Chelsea White Sugar
• grated rind & juice of 1 orange
• 100g butter
• 2 tablespoons orange flavoured oil (available at delis)
• 375g packet filo pastry

For the Orange Syrup

• 1 cup Chelsea White Sugar
• grate rind & juice of 1 orange, made up to 1 cup with water

• Ready made pastry
• Chelsea Icing Sugar
• 1 tin of caramel condensed milk
• 340ml of cream

• ½ cup Chelsea Caster Sugar
• 4 eggs
• 1 cup cream
• 1 ½ Tbsp passion fruit pulp
• 2 Tbsp lemon juice

Toffee topping

• ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar
• ¼ cup water

Pie crust

• 2½ cups plain flour
• 225g cold butter, cut into small cubes
• 1 tsp salt
• 1 tsp Chelsea White Sugar
• 6-7 tbsp ice water
• 2 tbsp Chelsea Coffee Sugar Crystals

Pie filling

• 6 cups of blackberries, fresh or frozen
• ½ cup of Chelsea Raw Sugar
• 2 tbsp cornflour
• 1 tbsp lemon juice
• 1 tbsp water
• ½ tsp lemon zest, grated
• ½ tsp cinnamon

Egg wash

• 1 egg
• 1 tbsp water

• 12 sweet shortcrust pastry tartlets
• ⅓ cup thickened cream
• 200g roasted almond chocolate, chopped
• Chelsea Icing Sugar for dusting, optional

• ⅓ cup white small sago
• 1 bar gelatine, shredded
• 1 can (237g) sliced pineapple, drained and each piece cut into 2 (reserve syrup)
• 1 small ripe mango, diced
• ¼ cup Chelsea White Sugar

• 600 ml cream
• ¾ cup Chelsea Caster Sugar
• Grated rind of 2 mandarins
• Grated rind and juice of 2 lemons
• Whipped cream, lemon rind and mandarin segments to serve

• 6 egg whites
• 2 cups Chelsea Caster Sugar
• 1 ½ cups chopped hazelnuts (skin removed)
• 48 small plain water crackers crushed to crumbs (e.g.. Plain Snax)
• 300 ml cream
• ½ cup chopped dark chocolate
• ¼ cup extra chopped hazelnuts

• 6 blueberry muffins, either homemade or bought
• 6 Tbsp sherry or liqueur (or replace with orange juice)
• 1 small carton (500ml) prepared dairy custard
• 1 cup blueberries, fresh or thawed from frozen
• ¼ cup Chelsea Icing Sugar
• 150ml cream, softly whipped or substitute with thick natural yoghurt

Sauce

• 60g butter
• 1 cup (220g) Chelsea Dark Cane Sugar
• ⅓ cup (80ml) water
• 1 tsp lemon juice
• 1 x 420g can apricots, drained

Pudding

• 75g butter, extra
• ½ cup (110g) Chelsea Raw Caster Sugar
• 2 eggs, lightly beaten
• ½ cup (60g) almond meal
• ¾ cup (110g) self raising flour, sifted
• ½ tsp ground cinnamon, sifted
• ¼ tsp ground cardamom, sifted
• ⅓ cup (80ml) milk

• 125g dairy-free margarine
• 110g Chelsea Caster Sugar
• 125ml Chelsea Golden Syrup (tin)
• 1 Tbsp brandy or dark rum
• 1 Tbsp lemon juice
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 125g gluten-free flour blend (see below)

Gluten Free Flour Blend (makes 1kg)

• 600g fine white rice flour
• 280g potato starch
• 120g tapioca starch
• 3 tsp xanthan gum or guar gum (ideally half of each)

Fruit Base

• 5 large sized Granny Smith apples, peeled & cored
• ½ teaspoon ground cinnamon
• 2 tablespoons water
• 3 tablespoons Chelsea White Sugar

Crumble Topping

• ⅓ cup rolled oats
• 2 tablespoons Chelsea White Sugar
• ⅓ cup plain flour
• ⅓ cup flaked coconut
• ¼ cup flaked almonds
• 50g reduced - fat dairy spread, melted

Pudding

• 1 ¼ cups plain flour (188g)
• 1 ½ tsp baking powder
• ¼ tsp salt
• ¾ cup mashed banana (approximately 2 medium bananas)
• ½ cup Chelsea Soft Brown Sugar (100g)
• 85g butter, melted
• 1 egg
• 1 tsp vanilla extract
• 1 cup milk (250ml)
• ½ tsp baking soda
• 2 medium bananas, sliced in half lengthways

Sauce

• ¾ cup Chelsea Soft Brown Sugar (150g)
• ¼ cup Chelsea Golden Syrup (90g)
• 1 ¼ cups boiling water (310ml)

To Serve

• Vanilla ice cream, cream or custard

• 500g chopped golden raisins and/or sultanas
• 500g dried currants
• 250g mixed candied citrus peel
• ½ cup brandy
• 500g unsalted butter
• ½ cup Chelsea Soft Brown Sugar
• 7 eggs, separated
• 1 cup plain flour, sifted
• 1 pinch of salt
• 3 cups fresh breadcrumbs
• ¼ tsp fresh grated nutmeg
• 1 Tbsp ground cinnamon
• 2 tsp allspice
• Zest of 1 orange
• ½ cup cream

• 2 cups milk
• ½ cup short grain rice
• ¼ cup Chelsea Coffee Sugar Crystals
• 425g tin pear halves, drained
• About 50g grapes
• ¼ cup apricot jam

• 1 ⅓ cup flour
• pinch salt
• ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 ½ cup Chelsea White Sugar
• 2 ½ Tbsp cocoa
• 1 cup milk
• ½ cup butter, melted
• 3 eggs
• ¾ cup boysenberry jam (see recipe below)

• Chelsea Chocolate Icing or Chelsea Icing Sugar to serve