Desserts

Base

• 200g gluten free chocolate coated biscuits
• 50g butter
• ¼ tsp cinnamon

Filling

• 140g dark chocolate
• 500g cream cheese
• ¾ cup Chelsea White Sugar
• 2 eggs
• 1 tsp cocoa
• 1 tsp vanilla essence
• 1 cup sour cream

• 125g butter
• ½ cup Chelsea White Sugar
• 2 eggs
• 1 cup flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ cup unsweetened yoghurt
• ½ cup Chelsea Golden Syrup (in two ¼ cup measures)

• 4 cups peeled and chopped fruit- apples, pears, rhubarb, tamarillos etc or frozen mixed berries
• ½ cup raisins or sultanas
• ½ cup Chelsea Soft Brown Sugar
• ½ tsp mixed spice

Crumble Mixture

• ½ cup Chelsea Soft Brown Sugar
• 1 cup flour
• ¾ cup chopped almonds (not ground)
• 1 tsp mixed spice
• ½ tsp cinnamon
• 100 g butter cubed

• Chelsea Icing Sugar to serve

Crepes

• ¾ cup plain flour
• ¼ tsp salt
• 2 eggs
• 2 Tbsp oil
• ¾ cup milk

Sauce

• 50g butter
• ½ cup Chelsea Soft Brown Sugar
• ¾ cup orange juice
• 1 Tbsp lemon juice
• 2 to 3 oranges, peeled and sliced

PASTRY

• 85g butter, softened
• ½ cup Chelsea Caster Sugar (115g)
• 1 egg
• 1 tsp finely grated lemon zest
• 1 cup Edmonds Standard Grade Flour (150g)
• ¾ cup Edmonds Fielder's Cornflour (115g)
• 1 tsp Edmonds Baking Powder

FILLING

• ¼ cup Edmonds Fielder's Cornflour (38g)
• 1 Tbsp finely grated lemon zest
• ½ cup lemon juice (125ml)
• 4 egg yolks
• 1 cup Chelsea Caster Sugar (225g)
• 1 cup water (250ml)
• 1 Tbsp butter

SWISS MERINGUE TOPPING

• ⅔ cup Chelsea Caster Sugar (150g)
• 4 egg whites
• 1 tsp vanilla extract

Crepe

• 1 cup plain flour
• ½ cup milk
• ½ cup water
• 1 egg
• 1 tsp vanilla essence
• Sprinkle of salt
• 2 tsp butter

To assemble the crepe

• Nutella
• Bananas
• Strawberries
• Ice cream
• Chocolate sauce (to drizzle)
• Chelsea Icing sugar (to dust)

• 2 cups plain flour
• 1 cup fresh breadcrumbs
• 150g grated butter
• 750g mixed fruit, raisins, currants, sultanas
• 2 teaspoons Chelsea Treacle
• 1 egg
• 1 cup of Chelsea White Sugar
• pinch salt
• 1 teaspoon mixed spice
• 1 teaspoon baking soda
• milk (sufficient to mix ingredients to a stiff dough)

• ½ cup Chelsea White Sugar
• 3 tablespoons flour
• 3 eggs
• 1 cup milk
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla essence
• 3 bananas, peeled and sliced
• softly whipped cream or ice cream to serve

Pastry

• 1⅓ cups (170g) plain flour
• ¼ tsp salt
• 100g butter, cubed & chilled
• 1 egg, lightly beaten
• ¼ cup (40g) Chelsea Icing Sugar

Filling

• 200g frozen raspberries (or fresh in season)
• 2 tsps cornflour
• 300g sour cream
• ½ cup (80g) Chelsea Icing Sugar
• 3 egg yolks
• grated rind of 1 lemon
• 1 Tbsp lemon juice
• 2 Tbsps plain flour
• extra Chelsea Icing Sugar, for dusting

• 1 egg white
• 2 ½ cups Chelsea Icing Sugar
• 1 tsp Peppermint essence
• 1 tsp raspberry essence (optional)
• 1 tsp pineapple essence (optional)

Coating

• 120g butter
• 3 Tbsp cocoa
• 6 Tbsp milk
• ½ cup Chelsea Caster Sugar
• 2 cups rolled oats
• ¾ cup coconut

Icing

• Cooking chocolate or chocolate buttons melted

• 1 tsp cornflour
• 2 Tbsp cocoa
• 25g butter
• 4 Tbsp Chelsea Golden Syrup
• 3 Tbsp water
• 4 bananas
• 4 scoops vanilla ice cream
• 4 pink wafers (to serve)
• chopped nuts to decorate

• ½ cup Chelsea Icing Sugar
• 1 cup dried apricots, chopped
• ½ cup raisins
• ½ cup currants
• 1 cup grated chocolate or chocolate chips
• 1 cup ground almonds
• 2 Tbsp orange liqueur (i.e. Grand Marnier) or fresh orange juice
• ½ cup Chelsea Demerara Sugar

BROWNIE

• 240g butter, cubed
• 125g dark chocolate, roughly chopped
• 1 ¼ cups Chelsea Caster Sugar (280g)
• ⅔ cup Edmonds Standard Grade Flour (100g)
• ⅔ cup cocoa powder (55g)
• 1 tsp Edmonds Baking Powder
• 4 eggs
• 1 tsp vanilla extract
• 100g milk chocolate, roughly chopped
• 100g white chocolate, roughly chopped

CHOCOLATE CUSTARD

• 3 Tbsp Edmonds Custard Powder
• 1 ½ Tbsp Chelsea Caster Sugar
• 3 cups Meadow Fresh Original Milk, divided (750ml)
• 150g dark chocolate, finely chopped

CREAM

• 600ml cream
• 3 Tbsp Chelsea Icing Sugar
• 2 tsp vanilla extract

TO DECORATE

• Small chocolates, i.e. Maltesers, crumbled Flake bars, chocolate buttons
• Stars on skewers or sparkly candles (optional)

• 300ml light cream
• 1 vanilla bean, seeds removed
• ½ tsp ground cinnamon
• 1 tbsp Chelsea White Sugar 
• 2 tbsps boiling water
• 2 tsps gelatine powder
• 180g (⅔ cup) natural low fat yogurt
• pomegranate seeds or cherries, for decoration

Spiced Syrup

• 1 cup fresh squeezed orange juice, strained
• 2 tsps lemon juice
• ¼ cup Chelsea White Sugar
• 1 star anise, optional
• 1 cinnamon stick
• 2 x 3cm strip lemon rind
• 1 bay leaf

Log

• 250g white chocolate
• 125g butter, softened
• 1 cup finely ground almond meal
• ½ cup Chelsea Caster Sugar
• 60g blanched almonds, roughly chopped
• 60g pistachio nuts, roughly chopped
• 80g raisins, roughly chopped
• 2 Tbsp rum
• 1 x 250g packet Digestive Biscuits, broken

Chocolate glaze

• 300g cooking chocolate, roughly chopped
• 125g butter, softened
• 150ml thickened cream
• ⅓ cup Chelsea Icing Sugar

Decoration

• 1 Tbsp Chelsea Icing Sugar, extra for dusting
• Grated chocolate and extra pistachios for decorating

• 1 cup milk
• 1 tsp custard powder
• 1 tsp Chelsea Soft Brown Sugar
• 1 or 2 tsp of Chelsea Golden Syrup