Frozen Treats

• ½ cup Chelsea Caster Sugar
• ½ cup lemon juice (approx. 3 lemons)
• 3 eggs
• 3 egg yolks, extra
• ½ cup Chelsea Caster Sugar, extra
• 1½ cups cream
• 1 Tbsp lemon rind, finely grated
• 75g store bought small meringues

• 1 tsp gelatine
• ½ cup cold water
• ¼ cup Chelsea Caster Sugar
• 1 Tbsp cocoa
• 1 cup milk
• ½ cup full cream milk powder
• 1 tsp vanilla essence

• 600g mixed frozen berries
• 1 cup (220g) Chelsea Caster Sugar
• 1 vanilla bean, split lengthways, seeds scraped
• 2 tablespoons creme de cassis (optional)
• 2 eggwhites

• 1 litre cream
• 250ml Chelsea Honey Maple Flavoured Syrup or Chelsea Maple Flavoured Syrup
• 100g toasted chopped walnuts

Topping

• Additional Chelsea Honey Maple Flavoured Syrup or Chelsea Maple Flavoured Syrup
• Extra walnuts or pecans

Pudding

• 85g raisins
• 85g sultanas
• 85g dried cranberries
• 100g fresh or glace cherries, chopped
• 2 tbsp Chelsea Dark Cane Sugar
• 6 tbsp brandy
• 1L vanilla ice cream
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ½ tsp ground nutmeg
• Zest ½ lemon
• Zest ½ orange

Chocolate Sauce

• 2 tbsp cornflour
• ¼ cup cocoa
• 2 tbsp cold water
• 1 cup hot water
• ¼ cup Chelsea Caster Sugar
• 1 tsp vanilla essence
• 25g butter

For the Caramelised Pineapple

• 1 ripe pineapple
• 1 cup Chelsea Demerara Sugar

For the Coconut Sorbet

• 1 cup Chelsea White Sugar
• 1 cup warm water
• 2 cups coconut milk
• 1 tsp coconut essence
• ½ cup desiccated coconut
• 2 egg whites, stiffly beaten

Banana Ice Cream

• 2 cups Meadow Fresh Original Milk
• 2 tbsp Edmonds Custard Powder
• ½ cup Chelsea Organic Raw Sugar
• 3 bananas
• 2 cups plain yoghurt
• 1 tsp vanilla essence
• 1 cup cream (softly whipped)

Caramel Sauce

• 90g butter
• ⅓ cup Chelsea Golden Syrup
• ½ cup Chelsea Soft Brown Sugar
• ⅛ tsp sea salt (optional)
• ⅓ cup cream

To serve

• 1 cup crushed malt biscuits
• 1 cup cream, whipped
• 2 tbsp chocolate sprinkles

• 500ml (2 cups) water
• 215g (1 cup) Chelsea Caster Sugar
• 1.2kg seedless watermelon, rind removed, coarsely chopped
• 2 egg whites

Ice Cream

• 3 thick slices of brown bread
• 1 cup Chelsea Soft Brown Sugar
• 50g butter, melted
• 2 litres vanilla ice cream
• 1 tsp vanilla essence

Butterscotch sauce

• 1 ½ cups Chelsea Soft Brown Sugar
• 50g butter
• 150ml cream
• 1 tsp caramel or vanilla essence

• ½ cup sugar syrup (see recipe below using Chelsea White Sugar)
• 4 cups seeded watermelon chunks
• ½ cup fresh lime juice
• 1 cup ice cubes

• 250g punnet strawberries, hulled
• 3 tbsp Chelsea Icing Sugar
• 500g non-fat yoghurt
• 1 tsp vanilla extract

• zest and juice of 1 lemon
• zest and juice of 2 limes
• ¼ cup Chelsea Caster Sugar
• water

• ⅓ cup Chelsea Raw Sugar
• 3 teaspoons lemon juice
• 1 cup water
• 500g fresh pineapple, peeled and core removed

• 500g packet frozen raspberries
• 3 cups red wine
• 3 cups water
• 3 cups Chelsea White Sugar
• 2 cinnamon sticks
• 4 cloves
• grated rind & juice of 2 oranges
• 2 egg whites

• 500g Ripe Strawberries
• 3 Egg Yolks
• ¾ Cup Chelsea Caster Sugar
• ⅔ Cup Milk
• ⅔ Cup Cream

• 3 cups frozen free flow berries – raspberries, strawberries, blackberries or a mixture
• 1 cup Chelsea Icing Sugar (or a little more or less depending on the sweetness of the berries)
• 1 cup well chilled yoghurt (plain or fruit flavoured) or a cup of cream or milk