How to - Step By Step

• 250g Chelsea White Sugar
• 225g water

Tools

• 2 x wooden spoons
• 2 forks or a large whisk with the ends snipped off to create tines

• ¾ cup Edmonds Plain Flour
• ½ cup Edmonds Self Raising Flour
• 3 tsp ground ginger
• ¼ tsp Edmonds Baking Soda
• 75g butter, softened
• ⅔ cup Chelsea Raw Caster Sugar
• 2 tbsp Chelsea Golden Syrup (tin)
• 2 eggs

Filling

• 125g butter, softened
• 1 ½ cups Chelsea Icing Sugar
• 2 tsp Chelsea Golden Syrup (tin)

• 150g butter, melted
• 2 cups well drained slightly stewed apple (approximately 3 fresh apples) or canned apple-pie filling
• 1 cup Chelsea Raw Sugar
• 2 eggs
• 2 cups Edmonds Standard Grade Flour
• 2 tsp Edmonds Baking Powder
• 2 tsp ground cinnamon
• ½ cup sultanas
• ½ cup chopped walnuts
• Chelsea Icing Sugar, to dust
• Whipped cream, to serve (optional)

• 250g Chelsea White Sugar
• 100g sliced almonds

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)

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

• 150g butter, softened
• 1 cup Chelsea Caster Sugar
• 2 eggs
• 1 tsp vanilla essence
• 2 ½ cups Edmonds Standard Grade Flour
• ¾ tsp Edmonds Baking Powder
  Icing
• 1 egg white
• 1 ⅓ cups Chelsea Pure Decorating Icing Sugar
• 1 tsp lemon juice
• Food colouring (optional)

• 150g Chelsea White Sugar
• Whole nuts of choice e.g. almonds, hazelnuts

Tools

• Toothpicks
• Piece of polystyrene
• Sugar (candy) thermometer

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

• 1kg oranges (approximately 5 large oranges)
• 400g lemons (approximately 3 large lemons)
• 3 cups Chelsea Jam Setting Sugar, approximately

• 120g coconut oil, melted
• 4 Tbsp hot water
• ¾ cup Chelsea Soft Brown Sugar (160g)
• 1 Tbsp Chelsea Golden Syrup or Chelsea Organic Agave Syrup
• ½ tsp vanilla essence
• 1 ½ cups Edmonds Gluten Free Plain Flour
• 2 tsp Edmonds Baking Powder
• 1 cup desiccated coconut
• ½ cup ground almonds
• ½ cup vegan dark chocolate chips

Base

• 125g butter, softened
• ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar
• 2 large egg yolks
• 1 ¾ cups Edmonds Standard Grade Flour
• 1 ½ tsp Edmonds Baking Powder

Topping

• 3 large egg whites
• ¼ cup Chelsea Caster Sugar
• 1 cup long thread coconut
• 1 tsp vanilla extract
• ½ cup raspberry jam
• ¼ cup freeze dried raspberries (optional)

Sponge

• 4 eggs
• 1 tbsp boiling water
• ¾ cup Chelsea White Sugar
• 1 tbsp Edmonds Standard Grade Flour
• 1 cup wheaten cornflour (minus 1 tbsp)
• 2 tsp Edmonds Baking Powder

Trifle

• ½ cup Chelsea Caster Sugar
• ¼ cup water
• ¼ cup fresh lemon juice
• 1 tbsp sherry
• 1 cup raspberry jam
• 4 cups fresh mixed berries
• 2 cups thickened cream
• 2 tbsp Chelsea Icing Sugar

• 50g butter
• 1 Tbsp Chelsea Treacle or Chelsea Golden Syrup
• ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
• 1 egg
• 1 cup Edmonds Standard Grade Flour (150g)
• 1 tsp Edmonds Baking Powder
• 1 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp Edmonds Baking Soda
• ¾ cup Meadow Fresh Original Milk (190ml)

ICING (optional)

• 1 cup Chelsea Icing Sugar (150g)
• 2-3 Tbsp lemon juice
• 3 Tbsp chopped crystallised ginger

• 200g butter, softened
• ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
• 1 tsp vanilla essence
• 1 ¼ cups Edmonds Standard Grade Flour (188g)
• ¼ cup cocoa powder (20g)
• 1 ½ cups cornflakes (or crushed Weetbix)

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 1 Tbsp cocoa powder
• 1 Tbsp butter, softened
• 2-3 Tbsp boiling water
• Walnut halves, to decorate (optional)

• 1 cup Edmonds Self Raising Flour (150g)
• 2 Tbsp Chelsea White Sugar
• ½ tsp finely grated lemon zest (optional)
• 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
• 1 egg, lightly beaten
• 30g Butter, melted (or margarine)

To Serve

• 2 bananas, sliced
• 1 punnet blueberries (or frozen berries, defrosted)
• Chelsea Flavoured Syrup - Maple or Honey Maple.