Desserts

PASTRY

• 2 tablespoons Chelsea White Sugar
• 1 egg
• 125g butter, softened
• 1 ¾ cups Edmonds Standard Grade Flour
• pinch salt
• 1 teaspoon Edmonds Baking Powder

FILLING

• 400 g can sweetened condensed milk
• ½ cup fresh lemon juice
• 1 tablespoon grated lemon rind
• 5 egg yolks

MERINGUE

• 5 egg whites
• 1 ½ cup Chelsea Caster Sugar

• 200g dark chocolate (cocoa solids 50% or more), roughly chopped
• 4 eggs, separated
• 300ml Meadow Fresh Original Cream
• 2 Tbsp Chelsea Caster Sugar
• Extra whipped cream and chocolate shavings, to garnish (optional)

• Pastry
• 1 ½ cups flour
• ½ cup Chelsea Icing Sugar
• 125g butter, chilled and cubed
• finely grated rind 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)

• 1 orange, quartered, cored, any seeds removed
• 1 cup Chelsea Raw Caster Sugar (225g)
• ½ cup Olivani Pure Olive Oil (125ml) or 125g Tararua Butter, melted
• 2 large eggs, lightly beaten
• 2 Tbsp honey
• 1 Tbsp lemon juice
• 1 cup Edmonds Self Raising Flour (150g)
• ½ cup ground almonds (66g)

Orange and Cinnamon Syrup

• 1 cup fresh orange juice (250ml)
• ½ Chelsea Raw Caster Sugar (113g)
• Thinly sliced rind of 1 orange
• 1 cinnamon stick

• 200g plain biscuits
• 125g butter, melted
• 500g cream cheese, softened
• ½ cup Chelsea Caster Sugar (113g)
• 3 Tbsp lemon zest
• 2 eggs

Lemon Curd

• 2 Tbsp lemon zest
• ¼ cup lemon juice (60ml)
• ½ cup Chelsea Caster Sugar (113g)
• 40g butter, chopped
• 2 egg yolks, lightly whisked

• 125g butter
• ½ cup Chelsea White Sugar
• 2 eggs
• 1 cup flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ cup unsweetened yoghurt
• ½ cup Chelsea Golden Syrup

• 4 eggs
• ¾ cup Chelsea Caster Sugar
• ¾ cup flour
• ⅓ cup corn flour
• 1 tsp baking powder

• 4 egg whites
• 1 ½ cups Chelsea Caster Sugar
• 2 tbsp boiling water
• 1 tsp vinegar (I use malt vinegar)
• 1 tsp vanilla essence

• 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
• 1 sponge cake

• 3 cups rhubarb (cut into 2cm lengths)
• ½ cup Chelsea White Sugar
• 1 cup Chelsea Soft Brown Sugar
• ¾ cup flour
• ¼ cup butter
• ½ teaspoon salt

• 400g sweet/short pastry
• 6 large apples, about 1kg
• ½ cup raisins
• finely grated rind of1 lemon
• 3 Tbsp Chelsea Soft Brown Sugar
• 1 tsp ground cinnamon
• Chelsea Icing Sugar to dust

Profiteroles

• 1 cup water
• 75g butter
• 150g flour
• 1 Tbsp Chelsea White Sugar
• ½ tsp vanilla essence
• 3 large eggs

Filling

• 1 cup cream, whipped
• 3 Tbsp Chelsea Icing Sugar
• 4 Tbsp passionfruit pulp
• 3 green kiwifruit, peeled, halved and thickly sliced

Topping

• Chocolate sauce or icing

• 1¼ Cups self raising flour
• 30g soft butter
• ⅓ Cup Chelsea Golden Syrup
• ⅓ Cup milk

Sauce

• 30g butter
• 175g Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar
• ½ Cup Chelsea Golden Syrup
• 1½ Cups water

• 200g plain, sweet biscuits
• 80g butter, melted
• ⅓ cup of chocolate chips
• 500g cream cheese (full fat)
• 160g Chelsea Caster Sugar
• 3 eggs
• 250ml sour cream
• Zest and juice of 1 small lemon (or half a large)
• 230g raspberries (fresh or frozen)
• Extra raspberries for decoration

• 1½ cups Edmonds Self Raising Flour
• 75g butter
• ½ cup Chelsea White Sugar
• Grated rind of 1 medium sized orange
• 1 cup Meadow Fresh Original Milk
• 1 cup mixed berries, fresh or frozen (defrosted)
• Chelsea Icing Sugar

Sauce

• Boiling water (enough to make up to 1¼ cups)
• Juice of 1 medium orange
• ½ cup berry or plum jam
• ⅓ cup Chelsea White Sugar

• 400g can caramelised sweetened condensed milk, or substitute with plain sweetened condensed milk
• 100ml cream, whipped
• 125g butter, cubed
• 1 cup flour
• ½ cup Chelsea Icing Sugar
• 2 medium-firm bananas
• 200ml cream, whipped
• 4 Tbsp grated dark chocolate