Desserts

Pastry

• ¼ cup oil
• ½ cup Chelsea Soft Brown Sugar
• 1 egg
• 1 ½ cups flour

Apples

• 4 apples
• 8 dried pitted dates,
• 1 orange - finely grated rind and juice

Chocolate pastry

• 1½ cups plain flour
• 2 Tbsp Dutch cocoa
• ¼ cup Chelsea Soft Brown Sugar
• 125g butter, chopped
• ¼ cup chilled water
• 1 egg yolk

Chocolate filling

• 300g 60%-70% cocoa dark chocolate
• 60g unsalted butter
• 300ml cream
• 2 eggs
• 2 egg yolks

Chocolate glaze

• 200g 60%-70% cocoa dark chocolate
• 125ml cream
• 2 Tbsp Chelsea Golden Syrup

Pavlova

• 6 egg whites (at room temperature)
• 2 cups Chelsea Raw Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour

Black Doris Plum Drizzle

• 850g can Black Doris Plums in Syrup
• 1 Tbsp Black Doris Plum Jam
• 1 Tbsp Chelsea Blackstrap Molasses
• 1 Tbsp Chelsea Jam Setting Sugar
• Handful freeze-dried cherries or plums, to serve

Mascarpone Cream

• 200g mascarpone
• 200g thick Greek yoghurt
• ½ tsp vanilla bean paste
• Pinch sea salt

For the Pastry

• 100g butter, chilled and diced, plus extra for greasing
• 175g plain flour, plus extra for dusting
• Pinch of salt
• 50g Chelsea Caster Sugar
• 1 egg yolk
• ½ Tbsp double cream

Filling

• Finely grated zest and juice of 3 limes
• Seeds scraped from 1 vanilla pod
• 175g Chelsea Caster Sugar
• 400g tin of coconut milk
• 4 Tbsp cornflour
• 4 Tbsp water
• 4 egg yolks
• 50g butter, softened

For the Meringue

• 2 egg whites
• 100g Chelsea Caster Sugar
• Plus whipped cream to serve

PASTRY

• 500g Filo Pastry
• 300ml Fresh Cream
• 1 Cup Chelsea Caster Sugar
• 2 Cups Pitted Cherries
• 1 Cup Sunflower Oil
• 10g Baking Powder
• 10g Vanilla Sugar
• 3 Eggs

SYRUP

• 2 Cups Chelsea Caster Sugar
• 1 cup water
• 1 Juice of Lemon

• 2 tablespoons gelatine
• 3 cups orange juice
• ½ cup Chelsea White Sugar
• 2 cups chopped mixed fresh fruit or grapes and berries
• ice cream to serve

• 1 litre strong hot espresso coffee or strong plunger coffee
• 2 Tbsp Chelsea White Sugar
• 2 tsp vanilla essence
• 30g (3 sachets or 6 tsp or 6 clear sheets) gelatine
• 300ml cream
• 1 Tbsp Chelsea Icing Sugar
• 1 tsp mild curry powder (no kidding!)
• approx 3 tsp Chelsea Coffee Crystals to garnish

• 2 tbsps cocoa powder
• 3 eggwhites (from 50g eggs), at room temperature
• 1 tsp cornflour
• ¾ cup Chelsea Raw Sugar
• 1 tsp vanilla essence
• Cocoa powder, for dusting, to serve (optional)

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

• 30g butter
• ½ cup (110g) Chelsea Raw Caster Sugar
• 4 firm pears, peeled, halved and cored
• thick strip of orange rind
• ½ cup (125ml) orange juice
• 1 tbsp lemon juice
• ¼ (60ml) cup water
• mascarpone cream, to serve
• 8 biscuits, crushed, to serve

• 200g chocolate chips
• 150g butter chopped into small pieces
• 70g fine ground almonds
• 5 eggs, separated
• ½ cup Chelsea Caster Sugar
• ½ cup Chelsea Icing Sugar
• Extra icing, to dust

• 3 slices bread
• 1 cup milk
• ½ cup Chelsea White Sugar
• 1 teaspoon baking soda
• 2 tablespoons Chelsea Golden Syrup
• 40gm butter
• 1 cup mixed fruit
• 1 teaspoon spice (mixed spice or all spice)
• 100gm flour

• 1 cup plain flour
• ½ cup Chelsea White Sugar
• pinch of salt
• 1 tablespoon cocoa powder
• 1 teaspoon baking powder
• 2 Tbsp melted butter
• ½ cup milk
• ¾ cup Chelsea Soft Brown Sugar
• 1 Tbsp cocoa powder, extra
• 2 cups boiling water

Pavlovas

• 9 egg whites
• 3 cups Chelsea Caster Sugar
• 6 tbsp cold water
• 3 tsp vanilla extract
• 3 tsp vinegar
• 3 tbsp corn flour

Kiwifruit and Lime Curd

• ½ cup puréed kiwifruit (approximately 9 kiwifruit)
• ½ cup lime juice
• 180g Chelsea Caster Sugar
• 90g butter
• 5 eggs

Crystallised Lime

• Slices of fresh lime
• 1 ½ cups Chelsea White Sugar
• 1 ½ cups water

Chantilly Cream

• 700ml cream
• ¼ cup Chelsea Icing Sugar
• 2 tsp vanilla extract

• 1 quantity of Danish dough (link to recipe below)
• 10 dried apricots
• 1 Tbsp Chelsea Caster Sugar
• 1 Tbsp cornflour
• 1 egg yolk
• ½ cup milk
• 1 tsp Grand Marnier or Cointreau
• 1 egg beaten, to glaze
• 3 Tbsp apricot jam
• Icing sugar to dust

• 2 cups soft white breadcrumbs
• 2 Tbsp butter, melted
• 3 cups apples, peeled and sliced
• ½ cup Chelsea Coffee Sugar Crystals
• ¾ cup fruit mince (approx.)
• 2 Tbsp sherry