Meal - Morning Tea

• ½ tsp salt
• 1 tsp  Edmonds Baking Soda
• 1 cup Meadow Fresh Low Fat Milk
• 2 eggs
• 2 cups Edmonds Standard Flour
• ½ cup Chelsea White Sugar
• 2 tsp cream of tartar

• 2 tablespoons instant coffee powder
• 1 tablespoon cold water
• 200g butter
• 2 cups Chelsea Soft Brown Sugar, firmly packed
• 2 eggs
• 2 teaspoons vanilla essence
• 2 tablespoons cocoa
• 2 cups flour
• 2 teaspoons baking powder
• 200g dark chocolate melts, roughly chopped

Chocolate Vanilla Fudge Sauce

• 1 x 375 g packet dark chocolate melts
• 200 ml cream
• 2 – 3 teaspoons vanilla essence
• 1 tablespoon Chelsea Golden Syrup

• 3 tsp instant coffee granules
• ¾ cup water
• 2 cups Chelsea White Sugar
• 1¾ cups plain flour
• ¾ cup cocoa powder
• 2 tsp vanilla essence
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 eggs
• 1¼ cups milk
• ½ cup sunflower or soya oil

Icing

• 200g frozen mixed berries (raspberries, blueberries)
• 150g cream cheese, softened
• 50g butter, softened
• 2 cups Chelsea Icing Sugar, sifted
• Zest and juice of a small lemon

• 1 cup Edmonds Standard Grade Flour
• ¾ cup Chelsea Organic Coconut Sugar
• 1 tsp cinnamon
• 1 tsp Edmonds Baking Soda
• ½ tsp Edmonds Baking Powder
• ¼ tsp salt
• 1 ½ cups grated carrot
• ⅓ cup sultanas
• ⅔ cup Olivani Olive Oil
• 2 eggs, lightly beaten

Icing

• 110g Meadow Fresh Cream Cheese
• 60g butter, softened
• 2 cups Chelsea Icing Sugar 
• 1 tsp vanilla essence
• Chopped walnuts and edible flowers, to decorate (optional)

• 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)

• 3 cups Plain Flour
• 1 Tbsp Baking Powder
• 6 Tbsp Cocoa Powder
• 2 cups Chelsea White Sugar
• 1 Tsp Baking Soda
• 1 Tsp Vanilla Essence
• 2 Tbsp Vinegar (use one derived not from milk)
• ½ cup of Cooking Oil
• 1 cup Water

• 1 Tbsp Chelsea Golden Syrup
• 1 Tbsp Meadow Fresh Original Milk
• 1 tsp Edmonds Baking Soda
• 125g butter, softened
• ½ cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
• 1 ¼ cups Edmonds Standard Grade Flour (188g)
• ¼ cup Chelsea Coffee Sugar Crystals 

• 1 cup Chelsea Raw Sugar
• 2 eggs
• ½ cup oil
• 1 tsp vanilla essence
• 2 apples cored and grated, or finely chopped
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp mixed spice

Icing

• 50g butter
• grated rind and juice of 1 lemon
• 1 cup Chelsea Icing Sugar

• 1 cup Edmonds Standard Grade Flour
• 2 tsp Edmonds Baking Powder
• ½ cup desiccated coconut
• ½ cup rolled oats
• 1 cup blueberries or 1 punnet (125gms)
• ½ cup Edmonds Wholemeal Flour
• 1 cup Chelsea Soft Brown Sugar
• 2 eggs
• 60g butter, melted
• 1 cup Meadow Fresh Original Milk
• ½ tsp Edmonds Baking Soda
• ¼ cup Chelsea Golden Syrup
• Chelsea Icing Sugar to dust

• 1 egg
• ⅓ cup Chelsea Soft Brown Sugar
• 95g butter
• ⅓ cup Chelsea Golden Syrup
• 1 ¼ cups self-raising flour
• 1 tsp baking soda
• 2 tsp ground ginger
• ½ tsp ground nutmeg
• 1 tsp cinnamon
• ½ cup boiling water
• 1 small tin pears, drained thoroughly
• Extra Golden Syrup for drizzling

• 3 stalks rhubarb
• 3 Tbsp water
• 2 cups flour
• 4 tsp baking powder
• ½ tsp salt
• ½ cup custard powder
• ½ cup Chelsea White Sugar
• 100g butter melted
• 1 cup milk
• 1 egg beaten
• Chelsea Icing Sugar, to dust 

• 250g butter, softened but not melted
• 1½ cups cornflour
• ½ cup rice flour
• ¾ cup Chelsea Icing Sugar
• 1 tsp lemon rind, grated

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

Filling

• 50g butter, softened
• ¾ cup Chelsea Icing Sugar
• 1 Tbsp hot water

Base

• 1 cup Edmonds Standard Grade Flour
• 1 cup desiccated coconut
• ½ cup instant oats
• 100g butter
• ½ cup lightly packed Chelsea Brown Sugar
• 1 Tbsp Chelsea Golden Syrup Tin

Filling

• ½ cup lemon juice
• 2 tsp lemon rind
• 500g ricotta
• ½ cup natural yogurt
• 3 large eggs
• ¾ cup Chelsea Caster Sugar
• 2 passionfruits
• Cream, to serve
• Extra Chelsea Golden Syrup Tin to serve

Syrup

• 4 cups (1 litre) Chelsea White Sugar
• 2½ cups (625 ml) water
• 1 cinnamon stick
• 1 x 2,5 cm piece fresh root ginger
• 1 Tbsp (15 ml) lemon juice
• ½ tsp (2,5 ml) cream of tartar
• ½ tsp glycerine (optional for extra shiny koeksisters)

Dough

• 4 cups (4 x 250 ml) High grade flour
• ½ tsp (2,5 ml) salt
• 4 tsp (20 ml) baking powder
• 1 Tbsp (15 ml) sugar
• ¼ cup (60 ml) butter
• 2 eggs
• ½ cup (125 ml) milk
• ± ½ cup (125 ml) water
• oil for frying (sunflower or canola)

Biscuits

• 100g butter
• ¼ cup Chelsea Golden Syrup Tin
• 1 ¾ cups quick cooking oats
• ¼ cup desiccated coconut
• ½ cup Chelsea Demerara Sugar
• ¼ cup Edmonds Standard Grade Flour, sifted

Chocolate Cream

• 150g dark chocolate, finely chopped
• 2 tablespoons thickened cream