Desserts

• ¾ cup raisins or sultanas
• ½ cup dark rum

Pastry

• 1 cup plain flour
• ¼ cup dark Dutch cocoa
• ½ cup Chelsea Icing Sugar
• 100 grams cold butter, roughly chopped
• 1 egg yolk
• 1–2 teaspoons iced water

Filling

• 300ml cream
• 300 grams dark 70% cocoa solid chocolate, roughly chopped
• ⅓ cup of rum (use reserved soaking rum and top up)

• 2 x 85g packets of port wine jelly

Custard

• 2 tbs custard powder
• 2 tbs Chelsea Caster Sugar
• 600ml milk

• To assemble
• 400g jam swiss roll,
• cut into 1cm thick slices
• 2 tbs sweet sherry
• 600ml of thickened cream
• 400g can sliced peaches, drained
• Raspberries

• 1 cup self raising flour
• 1 dessert spoon butter
• 1 egg, beaten
• ½ cup Chelsea Treacle
• ½ cup water

• 3 egg whites
• Pinch salt
• ¾ cup Chelsea Caster Sugar
• 3 tsp cornflour
• 1 tsp vanilla extract
• ½ tsp white wine vinegar
• Finely grated zest and juice of 2 lemons (you'll need ⅔ cup juice)
• ½ cup Chelsea Caster Sugar
• 3 eggs
• 80g butter, diced
• 300ml thickened cream
• Pulp of 5 passionfruit

• 1 ripe banana, chopped
• ½ ripe avocado, chopped
• 1 tbsp Chelsea Organic Coconut Sugar
• 1 tbsp cacao powder
• 2 tsp coconut cream
• Raspberries and toasted coconut, for serving

• 2 Fresh Peaches or 4 Canned Peach Halves, drained
• 1 Tablespoon Lemon Juice
• ½ Cup Walnuts, toasted
• 2 Tablespoons Chelsea Soft Brown Sugar
• ¼ Teaspoon Ground nutmeg
• ¼ Teaspoon Ground Cinnamon
• 4 Tablespoons Peach Flavoured Yoghurt

• 250g Puff Pastry (or 1 Sheet pre-rolled Puff Pastry)
• 1kg Oranges
• 1 Cup heated and sieved Apricot and Cinnamon Jam (SEE RECIPE BELOW)
• Glace Cherries for decoration

• 1 egg white
• ½ teaspoon white vinegar
• ⅓ cup Chelsea White Sugar 
• 2 teaspoons cocoa
• ¼ cup flaked coconut

• 1-2 pink lady apples, unpeeled,
• cored and very thinly sliced
• 2 tsp lemon juice
• 1 tsp water
• 2 puff pastry sheets, partially thawed
• 2 tbs warmed raspberry jam, for brushing
• 2 tsp Chelsea Caster Sugar, for dusting

• 2 x 375g frozen Puff Pastry sheets, thawed
• 250g Chelsea Caster Sugar
• 3 eggs
• 1kg mascarpone
• 2 vanilla beans
• 2 x 250g punnets strawberries, hulled, larger ones halved

• 4 egg whites
• 1 cup Chelsea Caster Sugar
• ¾ cupground hazelnuts
• 600 mlthickened cream, whipped
• 2 tsp Chelsea Icing Sugar
• 2 tsp vanilla bean paste
• 2 punnets(250g) raspberries
• 1 tbsp finely shredded mint
• Chelsea Icing Sugar, to serve

PASTRY SHELL

• 125g Butter (preferably unsalted)
• 6 Heaped Tablespoons Plain Flour
• 2 Egg Yolks
• Pinch of Salt
• 1 Tablespoon Chelsea White Sugar

Filling

• 2 Cups of Cooked Figs - either fresh, lightly soaked or dried, soaked overnight in cold water, then cooked
• ¼ Cup Currants
• ¾ Cup Chelsea Soft Brown Sugar
• ½ Teaspoon Mixed Spice
• 1 Tablespoon Orange Rind, grated finely
• 1 Tablespoon Chelsea Golden Syrup or Chelsea Treacle
• 2 Egg Whites

TART SHELL

• 1 cup plain flour
• ½ cup Chelsea Pure Decorating Icing Sugar
• ½ tsp baking powder
• 100g unsalted butter, softened
• 1 large egg
• 30g almond meal
• 1 vanilla bean, split and seeds scraped

FILLING

• ⅓ cup milk
• 2 cups cream
• 1 vanilla bean, split and seeds scraped
• 3 Tbsp Chelsea White Sugar
• 3 Tbsp Chelsea Organic Coconut Sugar
• 4 egg yolks

TO SERVE

• Chelsea Demerara Sugar

• 3 Tablespoons Cornflour
• 2 Cup Milk
• ½ Cup Chelsea White Sugar
• 2 Egg Yolks
• 2 Tablespoons Butter
• 1 Teaspoon Vanilla
• 1 Teaspoon Lemon Juice
• 1 Cup Shredded Coconut
• 1 Ready Made Pastry Flan

• 6 Canned Pear Halves in Natural Juice, drained
• 12 Squares Dark Chocolate
• 2 Egg Whites
• 4 Tablespoons Chelsea Caster Sugar
• 2 Tablespoons Desiccated Coconut

• 3 Tablespoons Chelsea Caster Sugar
• 2 Egg Yolks
• 2 Tablespoons Marsala (or wine, sherry, brandy)
• ½ Cup Cream Cheese
• 300ml Thickened Cream
• 2 Egg Whites, whipped to soft peak
• 4 Tablespoons Instant Coffee
• 2 Cups Hot Water
• 16 Sponge Fingers
• 2 Tablespoons Cocoa Powder