Loaves

• 75gm unsalted butter
• 75gm Chelsea Soft Brown Sugar
• 100gm Chlesea Treacle
• 100gm Chelsea Golden Syrup
• 150gm plain flour
• 1 tsp ground ginger
• Pinch of salt
• ½ tsp ground cinnamon
• ½ tsp mixed spice
• 75ml full-cream milk
• 1 free-range egg, lightly beaten
• Zest of 1 lime
• ½ tsp bicarbonate of soda
• 3cm piece finely grated ginger

Icing

• 50gm Chelsea Icing Sugar, sifted
• Juice of ½ lime
• 2 tbsp pistachios, toasted, roughly chopped
• Creme fraiche, to serve

• ½ cup (125g) butter
• ½ cup (100g) Chelsea Soft Brown Sugar, firmly packed
• ½ cup (185g) Chelsea Treacle
• 1¼ cups (190g) plain flour
• 1 tsp ground ginger
• 1 tsp baking soda
• 1 egg, lightly beaten
• ⅔ cup (160ml) milk

Lemon Icing

• 1 Tbsp (20g) butter
• 2 Tbsps lemon juice
• 2 Tsps boiling water
• 2 cups Chelsea Icing Sugar, sifted

• 400g sultanas
• 1 cup Chelsea Dark Cane Sugar
• 1 cup cold STRONG black tea 
• 2 cups of self-rising flour, sifted
• 1 egg (pre-whisked)

• 2 cups bran
• 2 cups sultanas
• 2 cups Chelsea Raw Sugar
• 2 cups low fat milk
• 2 cups self-raising flour

• 3-4 courgettes, grated
• 3 eggs
• 3 cups flour
• 2 cups Chelsea White Sugar
• 1 cup oil
• 3 tsp vanilla
• 3 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• ½ tsp baking powder

• 4 ozs (110g) Butter
• 4 ozs (110g) Chelsea White Sugar
• ½ cup Milk
• ¾ of a Ib (340g) Plain Flour (sifted)
• 1 cup Chelsea Treacle
• 1 ¼ tsp Baking Soda
• 1 tsp Ground Ginger
• ¼ tsp Cinnamon
• ½ tsp Salt
• ¼ tsp Ground Cloves

• 1¼ Cups self raising flour
• ¼ Cup custard powder
• 125g butter
• 1 Cup Chelsea White Sugar
• ⅓ Cup ground almonds
• ½ Cup milk
• 2 eggs
• 1 tsp almond essence
• 1 tsp raspberry essence
• a few drops of Pink Food Colouring

• ½ cup (125g) butter
• ½ cup (100g) Chelsea Dark Cane Sugar, firmly packed
• ½ cup (185g) Chelsea Treacle
• 1¼ cups (190g) plain flour
• 1 tsp ground ginger
• 1 tsp bicarbonate of soda
• 1 egg, lightly beaten
• ⅔ cup (160ml) milk

Lemon Icing

• 1 tbsp (20g) butter
• 2 tbsps lemon juice
• 2 tsps boiling water
• 2 cups Chelsea Icing Sugar, sifted

Candied Lemon Rind

• 1 lemon
• ½ cup (110g) Chelsea Caster Sugar
• ¼ cup (60ml) water

Cake

• ¾ cup (185g) butter, softened
• ¾ cup (165g) Chelsea Caster Sugar
• 4 extra large eggs, separated
• 100g dark chocolate, grated
• ½ cup (75g) almond meal
• ⅔ cup (170ml) milk
• ¼ cup (40g) cocoa powder
• 1 cup (150g) gluten free plain flour
• 2 tsps baking powder

Icing

• ⅓ cup (85g) butter, softened
• 1 cup (150g) Chelsea Icing Sugar, sifted
• ¼ cup (40g) cocoa, sifted
• 60g dark chocolate, melted

• ¾ Cup Chelsea Soft Brown Sugar
• 2 Eggs
• ½ Cup Vegetable Oil
• 1 Cup Pecan Nuts, roughly chopped
• 500g Pumpkin, peeled, steamed and mashed
• 1 ½ Cups Plain Flour
• 1 Teaspoon Baking Powder
• 1 Teaspoon Bicarbonate of Soda
• 1 Teaspoon Ground Cinnamon
• ½ Teaspoon Ground Allspice

• 500g Zucchini, grated
• 1 Cup Bland Vegetable Oil
• 1 ½ Cups Chelsea Soft Brown Sugar
• 3 Eggs, well beaten
• 2 ½ Cups Plain Flour
• 1 ½ Teaspoons Baking Powder
• 1 Teaspoon Bicarbonate of Soda
• 3 Teaspoons Cinnamon
• ½ Teaspoon Salt (less if nuts are salted)
• 1 Cup (125g) roughly chopped Macadamias
• 1 Teaspoon Vanilla

• 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

• 1 cup peeled, chopped feijoas (275g)
• 1 cup boiling water (250ml)
• 1 cup Chelsea White Sugar(225g)
• 50g butter
• 1 egg
• 2 cups Edmonds Standard Grade Flour (300g)
• 2 tsp Edmonds Baking Powder
• 1 tsp Edmonds Baking Soda

• 2 cups Edmonds Standard Grade Flour
• 1 teaspoon Edmonds Baking Soda
• 1 tea spoon Edmonds Baking Powder
• 1 cup Chelsea White Sugar
• 1 egg
• ¾ cup Simply Canola Oil
• 4 mashed bananas

• 1 cups Chelsea White Sugar
• 1½ cups Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Soda
• 1 tsp salt
• 3 ripe bananas, mashed (The skins should have black spots on them)
• ¼ cups butter, melted
• 1 egg
• Optional Handful of dried fruit, nuts, chocolate chips

• 125g butter, softened
• ½ cup Chelsea Caster Sugar (113g)
• ½ cup Chelsea Dark Cane Sugar (100g)
• 2 eggs
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 tsp Edmonds Baking Powder
• 1 tsp Edmonds Baking Soda
• 1 cup Meadow Fresh Original Milk (250ml)
• 2 ripe bananas, mashed
• 1 cup raspberries (fresh or frozen) (135g)
• ¾ cup shredded coconut, divided (60g)