Desserts

• 3 large egg whites
• ⅛ tsp cream of tartar
• 1 ⅓ cups Chelsea Caster Sugar
• 6 tsp cornflour
• 1 ½ tsps finely grated lemon rind
• ⅓ cup of fresh lemon juice
• ¼ cup water
• 1 large egg lightly beaten
• 225g whipped cream (chilled)

• ½ cup water
• 55g butter (cubed)
• ½ cup flour
• 2 large eggs
• 300ml cream
• 1 tsp vanilla paste with seeds
• ⅓ cup Chelsea Icing Sugar

Peach Jam

• 500g finely chopped peaches
• 500g Chelsea Jam Setting Sugar
• Knob of butter

• Fruit mix (see below)
• 180g butter
• 120g Chelsea Caster Sugar
• 120g Chelsea Dark Cane Sugar
• 4 eggs (4 yolks, 3 whites)
• 2 cups self-raising flour, sifted
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp salt
• ½ tsp bi-carb soda
• 1 cup fine white bread crumbs, firmly packed
• ½ cup hot milk combined with 1 level tbsp Chelsea Golden Syrup
• ¼ cup brandy

Fruit Mix

• 375g raisins
• 375g sultanas
• 100g blanched almonds, chopped
• 130g (approx. ½ a small packet) dates, chopped
• 100g glace cherries, chopped
• 60g dried or glace pineapple, chopped
• 60g dried or glace apricots, chopped

Note Currants are not used in this mix as they burn during the long cooking time

• 2 x 375g sheets frozen butter puff pastry, thawed
• 1 cup (120g) Chelsea Icing Sugar, sifted
• 500g strawberries, hulled
• 2 tbs Chelsea Caster Sugar

Chamomile cream

• 400ml pure (thin) cream
• 1 egg, plus 3 egg yolks
• 2 tsp dried chamomile flowers or chamomile tea
• ¼ cup (55g) Chelsea Caster Sugar
• ¾ cup (185g) double cream

Pastry

• 1 ½ cups flour
• ½ cup Chelsea Icing Sugar
• 125g butter, chilled and cubed
• finely grated rind of 2 lemons
• 1 egg yolk
• 1 tablespoon iced water

Filling

• 5 eggs
• ½ cup Chelsea Caster Sugar
• ¾ cup cream
• ½ cup lemon juice (about 2 lemons)

• 8 apricots, stones removed
• 10g butter
• ¼ cup Chelsea Caster Sugar
• 1 Tbsp lemon zest
• 2 Tbsp lemon juice
• 200g mascarpone
• 100ml cream, lightly whipped
• Amaretti biscuits to serve

Sponge

• 4 eggs
• 1 tbsp boiling water
• ¾ cup Chelsea White Sugar
• 1 tbsp Edmonds Standard Grade Flour
• 1 cup wheaten cornflour (minus 1 tbsp)
• 2 tsp Edmonds Baking Powder

Trifle

• ½ cup Chelsea Caster Sugar
• ¼ cup water
• ¼ cup fresh lemon juice
• 1 tbsp sherry
• 1 cup raspberry jam
• 4 cups fresh mixed berries
• 2 cups thickened cream
• 2 tbsp Chelsea Icing Sugar

• 400g can salt-free chickpeas
• Chelsea Raw Caster Sugar
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract

Cashew berry cream

• 1 cup cashews, soaked for 4-6 hours
• 400g can coconut cream, chilled for at least 3 hours
• 2 tablespoons Chelsea Maple Flavoured Syrup
• 2 tablespoons virgin coconut oil
• Pinch of sea salt
• 4 teaspoons freeze-dried strawberry or raspberry powder

Meringue

• 4 egg whites, room temperature
• 1 cup Chelsea Caster Sugar
• 2 tsp cornflour, sifted
• 1 tsp white vinegar
• 1 tsp vanilla bean paste

Lavender Whipped Cream

• 2 cups thickened cream
• 2 level tsp culinary lavender (available from speciality stores)
• 3 tbsp Chelsea Icing Sugar, sifted

Blueberry Sauce

• 2 cups blueberries, fresh or frozen
• ⅓ cup liqueur muscat (or tawny port)
• ⅓ cup Chelsea Caster Sugar
• 1 cinnamon stick
• 1 star anise

• 900g Rhubarb
• 750g Sweet Pastry (you may use pre-rolled or frozen pastry)
• 1 cup Chelsea White Sugar
• 30g Plain Flour
• 160g Raspberries (fresh or frozen)
• 40g Chelsea Icing Sugar

• ½ cup Chelsea Caster Sugar, plus 1 tablespoon extra
• ¼ cup plain flour
• ¼ cup self-raising flour
• 4 eggs
• ⅔ cup cream
• ⅓ cup milk
• 2 tsp vanilla extract
• 500 g packet frozen cherries
• Chelsea Icing Sugar, for dusting
• whipped cream, to serve

Base

• Shortcrust pastry
• 1 egg yolk 

Crumble Topping

• 110g plain flour
• ½tsp ground cinnamon
• 110g butter
• 75g Chelsea Caster Sugar
• 50g oats
• 50g hazelnuts, toasted and chopped

Filling

• 600g fruit
• 2tbsp Chelsea Caster Sugar
• 1tsp cinnamon

• 250g Shortcrust Pastry
• 250g Apple Puree
• 4 Pears
• Juice of Half Lemon
• Chelsea Caster Sugar
• ½ Cup Apple and Blackberry Jelly 

• 5 tbsp Cheslea White Sugar
• 2 tbsp Chelsea Golden Syrup
• 1 tsp baking soda
• 100gm Dark Chocolate Drops

Cake

• 3 cups flour
• 3 cups Chelsea Caster Sugar
• 1 ½ cups cocoa
• 3 tsp baking soda
• 2 tsp baking powder
• 2 tsp salt
• 4 large free-range eggs
• ½ cup canola oil
• 1 ½ cups buttermilk
• 4 tsp vanilla essence
• 1 ½ cups hot coffee

Truffle Filling Layers

• 3 cups cream
• 1 ½ cups unsalted butter
• 250g dark chocolate
• 250g milk chocolate
• 250g white chocolate

Chocolate Buttercream Icing

• 175g good quality dark 72% chocolate
• 115g unsalted butter (room temp)
• ½ tbsp milk
• 125g Chelsea Icing Sugar (sifted)
• ½ tsp vanilla essence

Chocolate Glaze

• 8 tbsp cream
• 200g dark chocolate
• 4 tsp glucose syrup

Decoration

• 200g white chocolate
• 250g dark chocolate
• 2 cups frozen raspberries
• 70g freeze-dried raspberries

• ⅓ cup medium-grain rice
• ¼ cup cocoa powder
• 3 ¼ cups skim milk
• ¼ cup Chelsea Caster Sugar
• canned pears, to serve