Desserts

Syrup

• 80g butter
• ¾ cup Chelsea Soft Brown Sugar
• ¼ cup Chelsea Golden Syrup
• 2 tbs orange juice

Cake

• 3 firm pears, peeled, halved and cored
• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1½ cups self-raising flour
• 1 cup almond meal
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ⅓ cup milk

• 250g pitted dates, chopped
• 200ml water
• 100ml full-fat milk
• 100g butter, softened
• 100g Chelsea Soft Brown Sugar
• 3 eggs
• 2 Tbsp Chelsea Honey Maple Flavoured Syrup
• 175g gluten free flour
• ½ tsp gluten free baking powder
• 1 tsp vanilla bean paste
• ¼ tsp flaky sea salt

Sticky Toffee Sauce

• 100g Chelsea Soft Brown Sugar
• 100g butter
• 125ml cream

• 4 medium egg whites
• 225g Chelsea Caster Sugar
• 1 tsp cornflour
• ½ tsp white wine vinegar
• ½ tsp vanilla essence

• 125g dark chocolate, chopped
• 1 cup water
• 125g butter, diced and softened
• 1¼ cups Chelsea Caster Sugar
• 3 extra large eggs
• 2 cups plain flour
• 1½ tsp baking powder
• ¼ cup cocoa

• To Decorate
• 150g butter, diced and softened
• 125g Chelsea Vanilla Icing Sugar
• 125g Chelsea Chocolate Icing Sugar
• 6 tsp water
• Edible eyes
• Liquorice Strips
• Black fondant icing

Rice Puddings

• 2 tablespoons short grain rice
• 375ml (1½ cups) low fat milk
• 125ml (½ cup) low fat coconut milk
• 1 vanilla bean, split, seeds scraped & reserved or 1 teaspoon vanilla bean paste
• 2 large eggs
• 2 egg yolks extra
• 1 teaspoon grated orange zest
• ¼ teaspoon ground cardamon
• 110g (½ cup) Chelsea Raw Sugar
• Nutmeg for sprinkling

Stewed Spiced Prunes

• 125ml (½ cup) water
• 125ml (½ cup) orange juice
• 2 tablespoons Chelsea Raw Sugar, extra
• 1 cinnamon stick
• 3 large pieces lemon rind
• 2 cups (300g) prunes

• Cooking spray
• 2 tbsps cocoa powder
• 2 tbsps wholemeal flour
• 1 cup low-fat milk
• ⅓ cup Chelsea Raw Sugar
• 2 x 50g egg, separated
• 2 eggwhites (from 50g eggs), at room temperature
• Cocoa powder, for dusting

For the Tart

• 1 packet (350g) sweet short pastry
• 200g butter, softened
• 1 cup Chelsea Demerara Sugar
• 4 eggs
• 2 tablespoons sweetened coffee essence
• ¾ cup self raising flour
• 1 ½ cups finely chopped walnuts
• ½ cup walnut halves or pieces
• Chelsea Icing Sugar to dust

For the Cappuccino Cream

• 300 ml cream
• 2 tablespoons sweetened coffee essence
• 1 tablespoon Chelsea Icing Sugar

PASTRY

• 1 Cup Plain Flour
• ½ Cup Self-raising Flour
• ¼ Cup Chelsea Icing Sugar
• ¼ Cup Custard Powder
• 125g unsalted Butter, chopped
• 2 teaspoons lemon rind
• ¼ Cup Ice Water

FILLING

• 1 Green Apple, peeled, cored and grated
• 410g Jar Fruit Mince
• Chelsea White Sugar
• Chelsea Icing Sugar for sprinkling

• 200g (1 ⅓ cups) self-raising flour, sifted
• 133g (1 ⅓ cups) almond meal
• 230g (1 cup) Chelsea Raw Caster Sugar
• 175g unsalted butter, soft
• 150ml buttermilk
• 3 large eggs, lightly beaten
• Very fine zest of 1 lemon
• 1 large apple, peeled, cored and sliced
• 1 tablespoon Chelsea Raw Caster Sugar, extra

• 1 400ml can coconut cream
• 1 400g can chickpeas
• 1 cup (220g) Chelsea Caster Sugar
• 1 tbs cornflour
• 2 tbs Chelsea Maple Flavoured Syrup
• 1 tsp vanilla extract
• berries to serve

Pavlova

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

Toppings

• 150g milk or dark chocolate
• 1 cup Chelsea Chocolate Icing Sugar
• ½ Tbsp boiling water
• 250ml cream
• 1 punnet each blueberries, strawberries
• Handful freeze-dried cherries
• 50g milk or dark chocolate (in one piece), refrigerated

• 170gm butter
• 85gm Chelsea White Sugar
• 1 small egg
• Vanilla extract
• Zest of ½ lemon
• 260gm standard plain flour

Sponge

• 50g plain flour
• 40g ground almonds
• 225g eggs
• 75g Chelsea Caster Sugar
• 1 tsp vanilla extract
• 1 tbsp melted butter
• 100g egg whites
• 50g Chelsea White Sugar

Mascarpone Filling

• 250g mascarpone
• 250g cream
• 100g Chelsea Caster Sugar
• Raspberries

Ganache

• 300g chocolate
• 350ml cream

Cakes

• 250g white chocolate
• 6 cups flour
• 2 tbsp baking powder
• 1 tsp salt
• 450g softened butter
• 3 ½ cups Chelsea White Sugar
• 8 eggs
• 1 ½ tsp vanilla essence
• 2 cups milk

Choc Buttercream

• 1 cup butter
• 3 cups Chelsea Icing Sugar
• ¼ cup whipping cream
• 1 tsp vanilla essence
• 150g dark chocolate

Ganache

• 1 cup cream
• 750g white chocolate
• Pink powder food colour

Chocolate Brushstrokes

• 250g white chocolate
• 250g dark chocolate

Chocolate Flower

• 500g white chocolate
• Silver cachous to decorate

CRUMB PIE CRUST

• 1 ½ Cups Crumbs, Cornflakes, Biscuit or a Mixture
• ½ Teaspoon Cinnamon
• ½ Cup melted Butter
• ½ Cup Chelsea White Sugar

FILLING

• ½ Tablespoon Gelatine
• 2 Tablespoons Water
• 3 Eggs, separated
• 1 ½ Cups Milk
• ¾ Cup Chelsea White Sugar
• Pinch of Salt
• 2 Tablespoons Rum
• 1 cup walnuts 

• Whipped cream, Chelsea Demerara Sugar to serve

• 500g Chelsea Caster Sugar
• 375ml can evaporated milk
• 200g dark chocolate, chopped
• 50g butter, chopped
• Sea salt flakes, for sprinkling