Desserts

• ⅓ quantity of Basic Danish pastry (link to recipe below)
• 100g dark chocolate chips
• 1 egg, lightly beaten
• 1 quantity Crème Patisserie (link to recipe below)
• 1 Tbsp apricot jam mixed with hot water for glazing
• Sliced almonds for decoration
• Meringue
• 3 egg whites
• 175g Chelsea Caster Sugar

• 500ml + 200ml water
• 350 grams Chelsea Soft Brown Sugar
• 4 large eggs, separated
• 3 medium lemons (rind & juice)
• 250 grams of shredded coconut
• canola oil, cooking spray or baking paper

• 5g butter
• 3 pears, peeled and sliced
• 1 tablespoon Chelsea Raw Sugar
• ¼ cup currants
• 4 sheets filo pastry
• 50g melted butter, extra
• 1 tablespoon ground almonds
• 1 tablespoon flaked almonds, optional

Vanilla custard

• 2 tablespoons custard powder
• 1 tablespoon extra Chelsea Raw Sugar
• 1 cup milk
• 2 tablespoons butter
• ½ teaspoon vanilla essence

Custard

• 350ml pasteurized milk
• 1 vanilla bean or few drops of vanilla extract
• 1 egg
• 40g cornflour
• 65g Chelsea White Sugar
• 35g unsalted Butter

Choux Pastry dough

• 166g water
• 83g pasteurised milk lite
• 4g salt
• 5g Chelsea White Sugar
• 125g unsalted butter, diced, at room temperature
• 150g high grade flour
• 5 eggs, beaten

Eclair icing

• 120g Chelsea Icing Sugar
• Red and blue food colour
• Water

Cake

• 150g Chelsea Caster Sugar
• 250g butter
• 5 eggs, separated
• 350g flour
• 15g baking powder
• 300g passionfruit pulp
• 50g fresh breadcrumbs

Avocado Icing

• 1 avocado, mashed
• 75g Chelsea Icing Sugar
• 1 lime, juiced

• 1 ¼ cups plain flour
• 1 ½ tsp baking powder
• 1 Tbsp butter
• ¼ cup milk
• ¼ cup water

Sauce

• 3 Tbsp Chelsea White Sugar
• 25g butter
• ¾ cup water
• 2 tsp Chelsea Golden Syrup

• Short Sweet Pastry
• 2 Tbsp Chelsea Caster Sugar
• 100g butter (cold)
• 1 ½ cups flour
• 1 egg yolk and 3 Tbsp iced water mixed together

Filing

• ½ cup Chelsea Dark Cane Sugar
• 3 Tbsp flour
• 1 tsp cinnamon
• 2 eggs
• 150g sour cream
• juice and grated rind of 1 small lemon
• 1 cup raisins or sultanas

• 80g unsalted butter
• ¾ cup lightly packed Chelsea Dark Cane Sugar
• ½ tsp ground cinnamon
• Pinch of salt
• 400g rhubarb
• 1 x 375g frozen block puff pastry, thawed
• Cream, for serving (optional)

• 1 loaf original Molenberg toast bread
• Chelsea Soft Brown Sugar
• Cadbury Drinking Chocolate
• 600ml Cream, whipped

• 6 peaches cut in half and stones removed
• 2 Tbsp brandy (or liquor of your choice or orange juice)
• 3 egg Whites
• 1 ¼ cup Chelsea White Sugar
• 3 tsp cornflour
• ½ tsp vanilla essence
• 1 tsp malt vinegar
• 1 ½ cups desiccated coconut

• 6 Large Peaches (White if possible), blanched, peeled, halved and stoned
• 2 Tablespoons Lemon Juice
• Blackberry Jam
• 3 Tablespoons blanched chopped Almonds
• 3 Tablespoons Chelsea White Sugar
• 1 Tablespoon Butter

• 125g Butter
• 125g Chelsea Soft Brown Sugar
• 3 Tablespoons Plum and Orange Jam
• 125g Fresh Wholemeal Breadcrumbs
• 2 Eggs, beaten
• ½ Teaspoon Bicarbonate Soda
• Butter to grease basin

Pavlova

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

Filling

• 250ml cream
• 1 tsp vanilla bean paste
• 1 mango, peeled, sliced lengthways
• 1 pawpaw, peeled, sliced lengthways
• 2 gold kiwifruit, peeled, sliced into circles
• ½ pineapple, peeled, cored and cubed
• 1 peach or nectarine, sliced
• 2 Tbsp Chelsea Golden Syrup, to drizzle

• 2 cups Chelsea Caster Sugar
• 6 egg whites only
• 1 heaped, and I mean heaped desertspoon of edmonds cornflour
• 1 dessertspoon of malt vinegar
• Essence, can be vanilla, or strawberry, or even chocolate, your call
• 4 Tablespoons of cold water

• 7 slices pineapple (can use fresh or canned)
• 3 Tbsp unsalted butter
• ¾ cup packed Chelsea Soft Brown Sugar
• 6-8 maraschino cherries
• 2 large eggs
• 2 Tbsp buttermilk
• ½ tsp vanilla
• 1 cup plain flour
• ¾ cup Chelsea White Sugar
• ¾ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 6 Tbsp unsalted butter, softened
• 6 Tbsp buttermilk

Dried Pineapple Flowers

• 1 small pineapple, peeled
• Clean egg carton or muffin tin

• 75g butter melted
• 3 eggs
• 1 ½ teaspoons vanilla essence
• ¾ cup Chelsea Caster Sugar
• ¼ cup milk
• 2 ¼ cups flour
• 3 teaspoons baking powder
• 1 x 425g can apricots halves

Topping

• ½ cup sour cream
• 1 egg
• 1 tablespoon Chelsea White Sugar
• 1 teaspoon of cinnamon