Desserts

• 1 cup Sultanas
• 1 cup Raisins
• 1 cup Currants
• 2 Tbsp Brandy
• 1 cup Butter (250g), melted
• 1 cup Flour
• ½ tsp Baking Powder
• ½ tsp Baking Soda
• 1 tsp Mixed Spice
• ½ tsp Cinnamon
• ½ tsp Nutmeg
• Pinch of Salt
• 1 cup Breadcrumbs
• 1 cup Chelsea Soft Brown Sugar
• 2 Eggs
• 2 Tbsp Lemon Juice
• Zest of one Lemon
• ½ cup Milk
• 1 Tbsp Chelsea Golden Syrup (optional)

• 250g cream cheese, softened
• ½ cup Chelsea Caster Sugar
• ½ cup thickened cream
• 250g mascarpone
• 250g dark chocolate, melted
• 250g milk chocolate, melted

• 60g butter
• 4 medium Granny Smith apples, cored and thickly sliced
• ⅓ cup Chelsea Golden Syrup (Tin)
• 2 tsp lemon juice
• 8 waffles, toasted
• 4 scoops of vanilla ice cream

• 200g wheatmeal biscuits
• ¼ cup ground almonds
• 100g butter, melted
• 4 eggs, separated
• 395g can condensed milk
• Finely grated rind and juice of 4 limes
• 4 tablespoons Chelsea Caster Sugar

Puddings

• 1½ cups pitted chopped dates
• 1 tsp bicarbonate of soda
• 75g unsalted butter, softened
• 1 cup lightly packed Chelsea Soft Brown Sugar
• 1 tbsp Chelsea Treacle
• 1 tbsp self-raising flour
• 1 cup (150g) self-raising flour, sifted
• 2 x extra large eggs
• Thick cream, to serve

Caramel Sauce

• 300ml cream
• ¾ cup Chelsea Soft Brown Sugar
• 40g unsalted butter
• 2 tbsps Chelsea Treacle

Pastry

• 2 tbsp Chelsea White Sugar
• 2 eggs, divided
• 125g butter, softened
• 1 ¾ cups Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder
• Pinch of salt

Filling

• ¼ cup Edmonds Fielder's Cornflour
• 1 tbsp finely grated lemon zest
• ½ cup lemon juice
• 4 egg yolks
• 1 cup Chelsea White Sugar
• 1 cup water
• 1 tbsp butter

Meringue Topping

• 4 egg whites
• 1 cup Chelsea Caster Sugar or Chelsea Raw Caster Sugar

• 16 pikelets
• ¼ cup currants
• 80g butter
• ¼ cup Chelsea White Sugar
• 1tbsp grated lemon rind
• 4 eggs
• 2½ cups milk
• Chelsea Easy Pour Golden Syrup
• Chelsea Icing Sugar

PAVLOVA

• 6 large egg whites (210g)
• 375g Chelsea Caster Sugar (1 ⅔ cups)
• 1 Tbsp Edmonds Fielder's Cornflour
• ½ Tbsp white vinegar

RASPBERRY COMPOTE

• 400g frozen raspberries (3 cups)
• 55g Chelsea Caster Sugar (¼ cup)
• 1 ½ Tbsp chia seeds (optional)
• 1 ½ Tbsp lemon juice

TO DECORATE

• 500g fresh strawberries (2 punnets)
• 600-625ml thickened cream
• 3 Tbsp Chelsea Icing Sugar
• 2 tsp vanilla extract
• 125g fresh blueberries (1 punnet)
• Sparkly star on a skewer, or similar (optional)
• 125g fresh raspberries (1 punnet)
• Sprigs of fresh rosemary (optional)
• Chelsea Icing Sugar, to dust

Filling

• 1kg (6 large) Granny Smith apples, peeled, cored & chopped
• ¼ cup (60ml) water
• 2 tsp lemon juice
• 440g (1 bunch) trimmed rhubarb, washed
• 3 Tbsp Chelsea Golden Syrup
• ½ tsp mixed spice
• ½ tsp cinnamon

Buttermilk and Cinnamon Cobbler Pastry

• 1 cup (150g) self-raising flour
• 2 Tbsp Chelsea Raw Sugar
• 1 tsp ground cinnamon
• ¼ tsp salt
• 50g butter, chopped
• ⅓ cup buttermilk
• 1 Tbsp Chelsea Raw Sugar, extra, for sprinkling

Syrup Custard - Makes 2 cups (500ml)

• 1 cup (250ml) thickened cream
• 1 cup (250ml) milk
• 4 egg yolks
• 2 Tbsp Chelsea Golden Syrup
• 1 Tbsp cornflour

• 2 cups cornflakes
• 1 cup Chelsea White Sugar
• 1 cup coconut
• 3 eggs
• 1 tsp salt
• 1 tsp vanilla essence
• 3 cups milk
• butter to top with
• apricot jam

• ½ cup water

• 175g butter, chopped

• 450g Chelsea Caster Sugar

• 75g sweetened condensed milk

Base

• 250g Anzac biscuits
• 75g butter, melted

Topping

• ¼ cup plain flour (38g)
• 35g butter, cubed or grated
• Chelsea Soft Brown Sugar (about 2 Tbs)
• 2 Tbsp rolled oats
• ¼ tsp ground cinnamon

Filling

• 500g cream cheese, softened
• Chelsea Caster Sugar or Chelsea Raw Caster Sugar (170g)
• 100g white chocolate, melted
• 2 eggs
• ¾ cup sour cream (188g)
• 2 tsp plain flour
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 2 small Granny Smith apples

• 1 ½ cups plain flour
• ½ cup self-raising flour
• 1 cup Chelsea Caster Sugar
• 180g butter, softened
• 2 egg yolks
• 1 whole egg
• 300g plum jam*
• Chelsea Icing Sugar, for dusting

Pavlova

• 3 egg whites
• 250g Chelsea Caster Sugar
• pinch of salt
• 1 tsp vanilla essence
• 1 tsp vinegar

Cherry Sauce

• 250-500g cherries (fresh or tinned), pitted
• 500ml water
• 200ml red wine
• 2 sticks cinnamon
• 200g Chelsea Caster Sugar
• 1 Tbsp cornflour

• 4 small apples (120g each), unpeeled
• 35g (⅓ cup) rolled oats
• 2 tablespoons raisins, finely chopped
• 1½ tablespoons Chelsea Raw Sugar
• 1 teaspoon ground cinnamon
• 10g 40% reduced-fat sunflower spread, melted, cooled
• 1 tablespoon 100% apple juice
• 80ml (⅓ cup) water
• 125ml (½ cup) low-fat vanilla custard (optional)

• 1 cup milk
• 100 grams butter, diced
• pinch of sea salt
• 1 cup self-raising gluten-free flour
• ¼ teaspoon ground cinnamon
• 3 eggs

Coconut caramel sauce

• ¾ cup Chelsea Organic Coconut Sugar
• 3 tablespoons water
• ¾ cup coconut cream
• 2 tablespoons dark rum

To cook

• vegetable oil
• 1 cup Chelsea White Sugar
• ½ teaspoon ground cinnamon
• pastry bag with large star nozzle