Meal - Morning Tea

• 1 packet plain wine or digestive biscuits crumbled (easily done in a food processor)
• 125g butter, melted
• 1 packet lemon jelly
• ¾ cup boiling water
• grated rind and juice of 1 lemon
• 400g Meadow Fresh Cream Cheese
• ¾ cup Chelsea White Sugar
• 375ml can evaporated milk well chilled (keep in fridge overnight)
• 1 tsp vanilla essence

• 50g butter
• 1 Tbsp Chelsea Golden Syrup
• 1 egg
• ½ cup Chelsea Soft Brown Sugar
• 1 cup Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder
• 2 tsp powdered ginger
• 1 tsp mixed spice
• 1 tsp Edmonds Baking Soda
• ¾ cup Meadow Fresh Original Milk

• 2 eggs
• ½ cup Simply Canola Oil (125ml)
• ¾ cup Meadow Fresh Original Milk (190ml)
• ¾ cup Meadow Fresh Traditional Sour Cream (190g)
• 1 tsp vanilla essence
• 1 cup Chelsea White Sugar(225g)
• 1 ¾ cups Edmonds Standard Grade Flour (260g)
• ½ cup cocoa powder (40g)
• 1 ¼ tsp Edmonds Baking Soda
• ½ tsp salt
• 1 ½ cups chocolate chips (300g), divided

Cake

• 1 cup Chelsea Caster Sugar (225g)
• 125g butter, softened
• Zest of 3 lemons
• 3 eggs
• 1 cup Edmonds Standard Grade Flour (150g)
• 1 ½ tsp Edmonds Baking Powder
• ¾ cup plain, unsweetened yoghurt (188g)

Lemon Syrup

• ¼ cup lemon juice (approximately 2 lemons)
• ½ cup Chelsea Caster Sugar (113g)
• Whipped cream or extra yoghurt, to serve (optional)

• 3 egg yolks
• ¼ cup Chelsea Caster Sugar (56g)
• 1 tsp vanilla essence
• 250g mascarpone
• 300ml Meadow Fresh Original Cream
• 1 cup strong, freshly brewed coffee (250ml)
• 6 Tbsp coffee liqueur (i.e. Kahlua or Tia Maria)
• 24 large sponge fingers or savoiardi biscuits (sponge cake cut into fingers can be substituted)
• 1-2 Tbsp cocoa powder

• 125g butter, softened
• 1 cup Chelsea White Sugar (225g)
• 1 egg
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 2 Tbsp cocoa powder
• 1 tsp Edmonds Baking Powder
• Pinch of salt
• 1 cup roasted peanuts (155g)

• Pastry
• 1 ½ cups flour
• ½ cup Chelsea Icing Sugar
• 125g butter, chilled and cubed
• finely grated rind 2 lemons
• 1 egg yolk
• 1 tablespoon iced water

Filling

• 5 eggs
• ½ cup Chelsea Caster Sugar
• ¾ cup cream
• ½ cup lemon juice (about 2 lemons)

• 250g butter, softened 
• 3 Tbsp sweetened condensed milk
• ¾ cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
• 1 ½ cups Edmonds Standard Grade Flour
• 1 ½ cups rolled oats
• 1 tsp Edmonds Baking Powder
• 200g dark or milk chocolate, roughly chopped

• 180g butter, softened
• ½ cup Chelsea White Sugar (113g)
• ½ can condensed milk (200g)
• 1 tsp vanilla essence
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 ½ tsp Edmonds Baking Powder
• ¼ tsp salt
• 250g milk and dark chocolate chunks
• sea salt flakes, to sprinkle (optional)

• 3 very ripe bananas
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 cup Chelsea White Sugar(225g)
• 65g butter, melted
• 1 egg
• 1 tsp vanilla essence
• 1 tsp Edmonds Baking Soda
• ½ tsp Edmonds Baking Powder

Topping (optional)

• 1 ripe banana, peeled and sliced into 2 long halves
• 2 Tbsp Chelsea Coffee Sugar Crystals

• 2 ¼ cups (380g) raisins
• 3 cups (480g) sultanas
• 1 cup (146g) currants
• 1 cup (250g) chopped glace cherries
• 1 ½ cup (250g) coarsely chopped prunes
• ⅓ cup Chelsea Golden Syrup
• ½ cup brandy
• Finely grated rind of 1 orange
• 250g butter, softened to room temperature
• 1 cup firmly packed Chelsea Dark Cane Sugar
• 5 eggs, lightly beaten
• 1 ½ cups plain flour
• 2 tsp mixed spice
• 1 Tbsp brandy, as an optional extra

• 250g butter, softened
• ½ cup Chelsea Icing Sugar
• 1 tsp vanilla essence
• 1 ½ cups Edmonds Standard Grade Flour
• ¾ cup Edmonds Fielder's Cornflour

Filling

• 75g butter, softened
• 1 ¼ cups Chelsea Icing Sugar
• 2 Tbsp Chelsea Maple Flavoured Syrup

Sponge

• 125g butter, cubed, softened
• ¾ cup Chelsea Caster Sugar (170g)
• 1 tsp vanilla extract
• 2 eggs
• 1 ⅓ cups plain flour (200g)
• 2 ½ tsp baking powder
• ½ cup milk (125ml)

Icing

• 85g packet raspberry jelly crystals
• ½ cup boiling water (125ml)
• 30g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 2-3 cups desiccated coconut (200-300g)

To Serve

• 1 cup cream (250ml)
• 3 Tbsp Chelsea Icing Sugar (optional)
• ⅓ cup raspberry jam (105g)

• 1 ½ cups Edmonds Self Raising Flour
• ¼ Teaspoon Salt
• 25g butter
• 1 cup grated Cheese
• 1 small onion very finely chopped
• ¼ cup Meadow Fresh Original Milk approximately

Muffins

• 2 cups self-raising flour
• ½ cup Chelsea Caster Sugar
• ½ tsp salt
• 100g butter
• 1 cup milk
• 1 egg
• 1 tsp vanilla essence
• 1 cup (2 or 3) mashed bananas

Chocolate Icing

• 1 ½ cups Chelsea Icing Sugar
• 2 Tbsp softened butter
• 2 Tbsp cocoa powder
• 2-3 Tbsp hot water
• Optional - extra sliced bananas to decorate

• 2 cups self-raising flour
• 1 cup Chelsea White Sugar
• 100g butter
• 2 eggs
• 2 cups lemon curd

Lemon Curd

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