Desserts

• ¼ cup Chelsea Demerara Sugar
• ½ cup desiccated coconut
• ¼ cup chopped pecan nuts
• 50g Butter
• 440g apricot halves, drained
• Cream or unflavoured yoghurt

• 8 Egg Whites
• 1 ½ cups Chelsea White Sugar
• 350g Chocolate, roughly chopped
• 350g dates, roughly chopped
• 350g plain Almonds, roughly chopped

• 150ml Milk
• 1 Dessertspoon Semolina
• 1 ½ Teaspoons Gelatine
• 3 Teaspoons Water
• 1 Dessertspoon Chelsea White Sugar
• Almond Essence
• Raspberry Jam

MERINGUE

• 4 Egg Whites
• 1 Cup Chelsea Caster Sugar
• 1 Teaspoon Vanilla
• 125g Ground Hazelnuts

FILLING

• 1 ½ Cups Thickened Cream
• 1-2 Tablespoons Chelsea Icing Sugar
• 2 Teaspoons Rum or Brandy
• Sliced Fresh Peaches or other Fruit

PASTRY

• 1 ⅓ Cups Plain Flour
• ⅓ Cup Chelsea Caster Sugar
• 90g Butter
• 3 Egg Yolks
• 1 Tablespoon Brandy
• 4 Tablespoons ground roasted Macadamia Nuts

CREME PATISSERIE

• 1 Egg, separated
• 1 Egg Yolk, extra
• ⅓ Cup Chelsea Caster Sugar
• 1 Tablespoon Flour
• 1 Tablespoon Cornflour
• 1 Cup Milk
• 2 Tablespoons Brandy

FRUIT AND GLAZE

• 2 Punnets Strawberries or Other Berries
• 3 Tablespoons Strawberry Jam
• 1 Teaspoon Gelatine
• 1 Tablespoon Brandy
• 1 ½ Cups Cream

Batter

• 1 cup flour
• 2 tsp baking powder
• 1-2 tsp ground ginger
• ¼ cup Chelsea Soft Brown Sugar
• ¼ cup Chelsea White Sugar
• 50g butter
• 1 tbsp Chelsea Golden Syrup
• ½ cup milk

Sauce

• ½ cup Chelsea Soft Brown Sugar
• ½ cup Chelsea White Sugar
• 1 tbsp Chelsea Golden Syrup
• 1-2 tsp ground ginger
• 2 cups boiling water

• 250g plain chocolate biscuits
• 150g butter, melted (for biscuits)
• 300ml thickened cream
• 2 Tbsp Chelsea Soft Brown Sugar
• 20g butter
• 50g milk chocolate, chopped finely
• 3 tsp gelatine (powdered)
• 60ml boiling water
• 2 x 250g packets softened cream cheese
• 110g Chelsea Caster Sugar
• 3 x 53g Mars bars, finely chopped

• 200g digestive biscuits, crushed (or ginger nuts, Oreos or shortbread)
• 75g butter (melted)
• 300g white chocolate
• 280ml double cream (normal cream in NZ)
• 250g soft cheese (full-fat, such as Philadelphia)
• 250g mascarpone cheese
• 200g raspberries (fresh or frozen)

• 4 large organic egg whites, at room temperature
• 115g Chelsea Caster Sugar
• 115g Chelsea Berry Flavoured Icing or Chelsea Icing Sugar

• 4 apples (i.e. Granny Smith)
• 1 cup water (250ml)
• ½ cup lemon juice (125ml)
• 5 Tbsp Chelsea Raw Sugar
• ⅛ tsp salt
• 2 cups feijoa pulp (550g)

Crumble Topping

• ½ cup Edmonds Standard Grade Flour (75g)
• ½ cup rolled oats (60g)
• ½ cup ground almonds (55g)
• ½ cup Chelsea Soft Brown Sugar (100g)
• 1 tsp ground ginger
• 150g cold butter, cubed or grated

• ½ cup Chelsea Caster Sugar
• 2 Tbsp water
• ½ cup cream
• 200g milk chocolate, roughly chopped
• 1 tsp vanilla extract
• 1 tsp sea-salt flakes
• Extra 200g dark chocolate, broken into pieces

Cake

• 125g Olivani Margarine, softened
• ¾ cup Chelsea Organic Coconut Sugar
• 3 eggs
• 1 cup mashed banana (about 2 large bananas)
• 1 tsp vanilla essence
• 1 tsp Edmonds Baking Soda
• 2 Tbsp hot coconut milk
• 1 cup ground almonds
• ¾ cup coconut flour
• 1 tsp Edmonds Baking Powder

Icing 

• 1½ cups Chelsea Icing Sugar
• 1tsp cocoa powder
• 1 Tbsp Olivani Margarine (softened)
• 1-2 Tbsp boiling water

Coconut Caramel

• 380gms coconut milk
• 80gms Chelsea Organic Coconut Sugar
• ½ tsp salt
• 1 tsp coconut oil
• 1 tsp vanilla extract

Pastry

• 1 cup (150g) Edmonds Self Raising Flour
• ½ cup (75g) Edmonds Plain Flour
• ½ cup (60g) Edmonds Custard Powder
• ⅓ cup (75g) Chelsea Raw Caster Sugar
• 125g unsalted butter, chilled and cubed
• 1 large egg, separated
• ¼ cup (60ml) ice cold water, approximately

Filling

• 10 medium Granny Smith apples, peeled, cored & thinly sliced
• ¼ cup (60ml) water
• 2 tsps lemon juice
• ⅓ cup (75g) Chelsea Raw Caster Sugar
• zest of 1 lemon, finely grated
• ½ tsp mixed spice
• ½ tsp cinnamon
• 1 tbsp Edmonds Standard Grade Flour
• 1 tbsp Chelsea Raw Caster Sugar, extra for sprinkling

• 3 cups water
• ½ cup sago
• Juice of 3 large lemons
• zest of 3 large lemons
• ¾ cup Chelsea Raw Sugar
• 3 tablespoons Chelsea Golden Syrup

PASTRY

• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 100g cold butter, cubed
• ⅛ tsp salt
• 2-3 Tbsp ice water

FILLING

• 1 cup Chelsea Treacle (360g)
• 1 cup Chelsea Dark Cane Sugar (200g)
• 75g butter
• ¼ tsp salt
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 2 cups shelled pecan halves, lightly toasted (230g)

• 2 eggs, plus 2 egg yolks
• ¾ cup (165g) Chelsea Caster Sugar
• ⅓ cup (80g) chilled unsalted butter
• Zest and juice of 2 lemons