Desserts

• 25g butter
• 1-2 Tbsp Chelsea Soft Brown Sugar
• ½-1 Tbsp cream or even milk
• ½ tsp of cinnamon
• ½ tsp of nutmeg
• 1 large banana (chopped)
• Vanilla ice cream to serve

• 1½ cups natural almonds with skin
• 1½ cups unsalted shelled pistachios
• ⅓ cup Chelsea Raw Caster Sugar
• 1 tsp ground cinnamon
• 180g unsalted butter, melted
• 12 sheets filo pastry

Orange Syrup

• ¾ cup Chelsea Raw Caster Sugar
• 2 tbsps Chelsea Golden Syrup
• ⅔ cup water
• 1 tsp finely grated orange rind
• ½ tsp ground cinnamon, extra

• 2 thin slices bread, buttered
• 1 Tbsp sultanas
• ¾ cup milk
• 1 egg
• 1 Tbsp Chelsea White Sugar
• ½ tsp vanilla essence
• cinnamon

• ⅓ cup Chelsea Golden Syrup Tin
• 200g dark chocolate, chopped
• 150ml cream
• 2 Tbsp unsalted pistachios, chopped
• Fresh fruit for serving e.g. strawberries, cherries or bananas
• Marshmallows or sponge finger biscuits, for serving

Dusting Sugar

• 3 Tbsp Chelsea Icing Sugar
• 3 tsp cornflour

Marshmallows

• 300g packet of frozen raspberries, defrosted & strained (reserve juices)
• 5 tsp (20g) powdered gelatine
• 2 ⅓ cups (520g) Chelsea Caster Sugar
• 1 cup (250ml) water
• 2 egg whites

• 75g (½ cup)hazelnuts
• 4 egg whites
• 1 cup Chelsea White Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 1 Tbsp cornflour

Decoration

• 2 Tbsp Chelsea Icing Sugar
• ½ cup cream
• 250-500 fresh fruit, peeled and sliced

Sponge Cake

• ½ cup Edmonds Self Raising Flour
• ½ cup Edmonds Standard Grade Flour
• ½ cup Edmonds Cornflour
• 6 extra large eggs, at room temperature
• 1 cup Chelsea Raw Caster Sugar
• 15g butter
• 1 tbsp boiling water
• 4 cups shredded coconut (could use desiccated if that works better)

Icing

• 100g dark chocolate
• ¾ cup water
• 2 cups Chelsea Icing Sugar, sifted
• 1 cup cocoa, sifted
• ½ cup Meadow Fresh Original Milk

Filling (optional)

• 300ml Meadow Fresh Original Cream, whipped
• ½ cup jam (raspberry works well)

ANZAC biscuit base (adapted from Chelsea Sugar)

• 1 cup plain flour
• 1 ½ tsp cinnamon
• 1 ¾ cups rolled oats
• 1 cup desiccated coconut
• ½ cup Chelsea Raw Sugar
• ¼ cup Chelsea Soft Brown Sugar, packed
• 125g butter, cubed + 200g butter, melted
• ¼ cup Chelsea Golden Syrup
• 2 Tbsp water
• 1 tsp baking soda

Cheesecake filling

• 100g white chocolate, chopped
• ¼ cup cream (to pour)
• 3 tsp gelatine
• ¼ cup water
• 375g cream cheese, softened
• 1 tsp vanilla essence
• ½ cup Chelsea Organic Raw Sugar, ground to fine grain in food processor (alternatively, use ¼ cup caster sugar)
• 300ml cream (to whip)

Fruit mixture

• 6 large sized pears, peeled & cored
• 2 tablespoons Chelsea Soft Brown Sugar
• 1 punnet strawberries, halved

Crumble

• 100g butter
• 2 tablespoons Chelsea Golden Syrup
• ½ cup rolled oats
• ⅓ cup Chelsea Soft Brown Sugar
• ¾ cup plain flour
• ½ cup shredded coconut
• ½ cup flaked almonds

• 185g dark chocolate, 70% cocoa solids, coarsely chopped
• 185g butter, diced
• 4 eggs
• 4 egg yolks
• 90g Chelsea Caster Sugar
• 150g plain flour
• 25g Dutch cocoa powder, plus extra for dusting
• 1 block white chocolate, small

• 125g butter
• ½ cup Chelsea White Sugar
• 2 Tbsp Chelsea Golden Syrup
• 1 ½ cups flour
• 1 ½ Tbsp cocoa
• 1 ½ tsp baking powder
• ¾ cup rolled oats
• approx 180g large bar white chocolate (chopped into irregular chunks)
• 1 ½ cups frozen berries (boysenberries or loganberries are best)
• plain unsweetened yoghurt to serve

• 50g butter, diced
• 50g Chelsea Caster Sugar
• 2 Tbsp Chelsea Golden Syrup (tin)
• 50g plain flour
• ½ tsp ground ginger
• 1 tsp brandy

Base

• 150g plain sweet biscuits
• 65g reduced fat margarine, melted

Filling

• 500g low fat ricotta cheese
• ½ cup Chelsea White Sugar
• ¼ cup cornflour, sifted
• 1 teaspoon baking powder, sifted
• ½ lemon, juice and finely grated zest
• 4 eggs, seperated
• ½ cup light sour cream

Top half

• 1 egg white
• 1 tsp cold water
• 1 cup Chelsea Caster Sugar

Bottom half

• 1 egg
• 1 egg yolk
• 1 tsp cold water
• ½ cup (100g) Chelsea Caster Sugar
• ½ cup (100g) plain flour
• ½ tsp baking powder

Lemon Curd

• 4 large lemons
• 100g butter
• 2 cups Chelsea White Sugar
• 4 eggs

Shortcake ingredients

• 115g butter
• 115g Chelsea White Sugar
• 1 egg
• 1 ½ cups plain flour
• 1 tsp baking powder

Kiwifruit filling

• 1 kg kiwifruit
• 2 Tbsp lemon juice

Meringue topping

• 3 large egg whites
• ⅓ cup Chelsea Caster Sugar

• 4 apricots
• 4 peaches
• 4 plums
• 4 nectarines
• 100g butter, cut into little cubes
• ¾ cup self raising flour
• ½ cup Chelsea White Sugar
• ¼ cup ground almonds
• ½ cup flaked or sliced almonds