Desserts

• 200g dark chocolate
• 100g butter
• 4 eggs
• 50g Chelsea Dark Cane Sugar
• 1 tsp vanilla essence
• ¾ cup plain flour
• ½ cup ground almonds
• 1 jar preserved cherries (around 680g)
• 1 Tbsp cornflour
• ¼ cup water
• ¼ cup Chelsea Soft Brown Sugar
• Lightly whipped cream for serving

Date Syrup

• 1 cup (250ml) strong black coffee
• ¼ cup Chelsea White Sugar
• 12 fresh dates, sliced thickly

Base

• 18 sponge finger biscuits
• 1 cup (250ml) cold black coffee

Topping

• 250g block light cream cheese (softened at room temperature)
• ½ cup (125ml) light cream
• 1 ½ tbsps (30g) Chelsea White Sugar 
• 100g dark chocolate, grated

• 1 Egg
• 1 Tbs heaped Butter
• 1 Tbs heaped Chelsea White Sugar
• 2 Tbs Self Raising Flour
• 2 Tbs Chelsea Golden Syrup
• 2 coffee mugs (microwaveable)

• 2 apples
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp light cream cheese
• 1 tbsp Chelsea Icing Sugar, sifted
• ¼ tsp vanilla extract
• 2 tbsp Chelsea Icing Sugar
• Red and green food coloring

Sweet Almond Pastry

• 1 cup wholemeal plain flour
• ⅓ cup ground almonds
• ⅓ cup Chelsea Icing Sugar
• 100g reduced-fat spread

Filling

• ⅓ cup ground almonds
• 2 Tbsp Chelsea Icing Sugar
• 1 egg white, from 50g egg, lightly whisked
• 9 whole drained canned plums, stone removed, each plum halved
• 1 egg, lightly whisked, for brushing
• 2 Tbsp flaked almonds
• 2 tsp Chelsea Raw Sugar

• 2 sheets ready rolled sweet, short pastry
• 1 ¾ cups Cream
• 1 cup dark chocolate drops
• 2 egg yolks, lightly beaten
• ¾ cup frozen raspberries, thawed and crushed coarsely with a fork
• juice and zest of 2 oranges
• juice of 1 lemon
• ¼ cup Chelsea Caster Sugar

• 250g butter, diced and softened
• 1 cup Chelsea Caster Sugar
• 4 extra large eggs
• 1 ½ tsp vanilla extract
• 1 ½ cups Edmonds Self Raising Flour
• ½ cup Edmonds Standard Grade Flour
• ½ cup Meadow Fresh Original Milk
• ¾ cup boiling water
• 3 tsp quality instant coffee
• ⅓ cup crème de cacao
• 250g cream cheese, diced and softened
• 2 x 250g Chelsea Icing Sugar
• 2 tsp vanilla essence
• 1 cup cream, whipped
• Chocolate, grated

Rough Puff Pastry

• 2 ¼ cups plain flour
• 225g frozen butter
• Pinch of salt
• Water

Apples

• 6 Granny Smith Apples
• 250g Chelsea Caster Sugar
• 200ml water
• 50g butter
• 1 egg, beaten

Crème Anglaise

• 500ml milk
• ½ lemon zest
• 1 vanilla pod, split
• 8 egg yolks
• 150g Chelsea Caster Sugar
• 100ml thick crème fraîche

• 6-8 ripe pears peeled but left whole with stalks intact
• 4 ½ cups approx apple juice
• 6 egg whites
• 2 cups Chelsea Caster Sugar

• 3 Tablespoons Chelsea Soft Brown Sugar
• 60g Butter
• 3 Tablespoons pecan or walnuts, chopped
• 3 Ripe pears (or use canned pear halves)
• 1 Tablespoon Sour cream
• 3 Tablespoons Shredded Coconut
• Yoghurt or Ice cream to serve

Topping

• 440g Chelsea Raw Caster Sugar
• 250ml (1 cup) water
• 2 tsp vanilla bean paste
• 2 large oranges, very thinly sliced
• 6 pieces (approximately 1.5cm each) crystallised ginger, quartered

CAKE

• 4 eggs
• 220g Chelsea Raw Caster Sugar
• 1 tsp vanilla bean paste
• 150g self-raising flour
• 1 tsp ground ginger
• 150g butter, melted

Chocolate Cake Mix

• 125g unsalted butter, softened
• ½ cup (110g) firmly packed Chelsea Soft Brown Sugar
• 1 egg
• ¾ cup (110g) Edmonds Standard Grade Flour
• ⅓ cup (35g) cocoa powder
• ¼ cup (35g) Edmonds Self Raising Flour
• 1 tsp Edmonds Baking Soda
• ¾ cup (160ml) buttermilk

Raspberry Butter Cream

• 250g unsalted butter, softened
• 3 cups (480g) Chelsea Icing Sugar
• 1 Tbsp Meadow Fresh Original Milk
• pink food colouring
• 10 fresh raspberries (45g), crushed

Chocolate Ganache

• ¼ cup (60ml) Meadow Fresh Original Cream
• 150g dark chocolate, chopped finely
• 2 Tbsp rainbow sprinkles for decoration

PASTRY

• 125g Butter
• ⅓ Cup Chelsea Caster Sugar
• 1 Egg
• 1 ¼ Cups Plain Flour
• ½ Cup Cornflour
• ¼ Teaspoon Baking Powder

FILLING

• ⅔ Cup Chelsea Caster Sugar
• 3 Tablespoons Cornflour
• 3 Egg Yolks
• 12 Passionfruit (1 cup) pulp
• 1 Cup Water
• 60g Butter

MERINGUE

• 3 Egg Whites
• Pinch Salt
• ⅔ Cup Chelsea Caster Sugar

• 6 'toast' slices wholemeal bread
• 20g butter
• ⅓ cup apricot marmalade
• 1 cup milk
• ¼ cup cream
• 1 tablespoon plain flour
• 2 x 60g eggs
• 2 tablespoons Chelsea Organic Raw Sugar
• ½ teaspoon vanilla extract
• Pinch ground cinnamon
• Pinch ground nutmeg

• 250ml (1 cup) water
• 100g unsalted butter
• 250g (1 ⅓ cup) plain flour
• ¼ tsp salt
• 3 eggs, lightly whisked
• Vegetable oil, to deep-fry
• 80g (½ cup) Chelsea White Sugar

Chocolate Sauce

• 165 ml (⅓ cup) pouring cream
• 190g (1 cup) milk chocolate, roughly chopped

• Sweet pastry
• 1 cup Chelsea Golden Syrup
• 2 tbsp Chelsea Treacle
• 1 cup fresh white breadcrumbs
• 2 tbsp lemon juice
• 1 tsp grated lemon zest
• 1 tsp ground ginger
• 1 tbsp chopped crystallised ginger
• Chelsea Icing Sugar and whipped cream to serve