Meal - Morning Tea

Sponge Cake

• 5 large eggs, at room temperature
• ¾ cup Chelsea Caster Sugar
• 60g butter, melted, cooled
• 150g self-raising flour

Chocolate Icing

• 3 ½ cups Chelsea Icing Sugar
• ½ cup cocoa
• 50g butter, melted
• ⅔ cup boiling water
• 3 cups desiccated coconut

• 2 cups flour
• 1 cup Chelsea White Sugar
• ½ cup parsley finely chopped
• 4 rashers rindless bacon finely chopped and cooked in microwave or frypan
• 2 ripe bananas mashed
• 1 ½ cups tasty cheese grated
• 2 teaspoons baking powder
• 3 eggs
• 2 cups milk
• 2 teaspoons dry mustard powder
• 150g butter
• salt and pepper to taste

Muffins

• 1 ½ cups plain flour
• 2 tsps baking powder
• ½ tsp bicarbonate of soda
• ½ cup Chelsea Caster Sugar
• 1 large egg
• ⅓ cup grapeseed oil or vegetable oil
• 3 Tbsps Chelsea Golden Syrup
• ¾ cup milk
• 1 ripe banana, mashed

Crumble

• ⅓ cup rolled oats
• 2 Tbsps desiccated coconut
• 2 Tbsps plain flour
• 30g butter, melted
• 3 Tbsps Chelsea Soft Brown Sugar

• 220g unsalted butter, softened (1 cup)
• ¾ cup Chelsea Soft Brown Sugar, packed
• 1 cup Chelsea White Sugar
• 2 eggs
• 1 tsp vanilla
• 3 ½ cups plain flour
• 1 ½ tsp salt
• 1 tsp baking soda
• 1 ½ cups chocolate chips
• 1 block of caramel centred chocolate

• 2 cups water (or 1½ cups water,½ cup green ginger wine)
• 2 cups prunes and/or plump dried apricots
• 2 tablespoons baking soda
• 3 cups flour
• 2 ½ cups Chelsea Caster Sugar
• 250g butter
• 2 eggs
• 2 teaspoons vanilla essence
• 2 cups peeled and diced apple

Topping

• 1 ⅓ cups Chelsea Soft Brown Sugar
• 120g butter
• 2 cups shredded desiccated coconut
• 175ml milk

Log

• 250g white chocolate
• 125g butter, softened
• 1 cup finely ground almond meal
• ½ cup Chelsea Caster Sugar
• 60g blanched almonds, roughly chopped
• 60g pistachio nuts, roughly chopped
• 80g raisins, roughly chopped
• 2 Tbsp rum
• 1 x 250g packet Digestive Biscuits, broken

Chocolate glaze

• 300g cooking chocolate, roughly chopped
• 125g butter, softened
• 150ml thickened cream
• ⅓ cup Chelsea Icing Sugar

Decoration

• 1 Tbsp Chelsea Icing Sugar, extra for dusting
• Grated chocolate and extra pistachios for decorating

Macaroons

• 4 eggs - separated
• 1 cup of Chelsea Caster Sugar
• 75g dark chocolate
• 200g ground almonds
• ¼ cup dark cocoa powder

Filling

• 100g Oreo biscuits
• 125g dark chocolate

CAKE

• 170 g (6 oz) butter (at room temperature)
• 140 g (5 oz) Chelsea Caster Sugar
• 3 eggs
• 140 g (5 oz) self-raising flour
• 1 tsp vanilla extract
• 4 tbsp raspberry jam

ICING

• 80 g (3 oz) butter, at room temperature
• 150 g (5 ½ oz) Chelsea Berry Flavoured Icing (sifted)
• 1-2 tbsp milk

• 500g ricotta cheese
• 6 eggs, separated
• 1 ½ cups dried apricots, finely chopped
• 1 packet (approx ½ cup) crystallised mixed peel
• grated rind of 2 oranges
• ¼ cup fresh orange juice
• 1 cup Chelsea Icing Sugar
• ¼ cup maize cornflour
• ¾ cup rice flour
• ½ cup flaked almonds for topping

Apricot Sauce

• 1 tin of apricots in syrup (400g)

• 50g butter melted
• ¾ cup milk
• 2 eggs
• 1 ⅓ cups flour
• ½ cup Chelsea White Sugar
• 3 tsp baking powder
• 2 tsp cinnamon
• small tub cream cheese, softened. (approx. 150g)
• 12 raspberries fresh or frozen
• Chelsea Icing Sugar for dusting (if desired)

• 1 cup Edmonds Standard Grade Flour
• 1 cup rolled oats
• ¾ cup desiccated coconut
• ½ teaspoon ground cinnamon
• ¾ cup Chelsea Demerara Sugar
• 125g butter
• 3 tablespoons Chelsea Golden Syrup Tin
• ½ teaspoon bicarbonate of soda

• 250g standard flour
• 1½ tsp baking powder
• 120g butter, or 60g butter and 60g vegetable shortening
• (e.g. Kremelta), at room temperature
• 120g Chelsea Dark Cane Sugar
• 1 tsp vanilla essence
• 2 eggs
• ½ cup buttermilk, at room temperature
• 2 tbsp milk
• 1 tsp baking soda
• 1 tsp white vinegar

Hokey Pokey

• 75g Chelsea White Sugar
• 2 tbsp Chelsea Golden Syrup
• 1 tsp baking soda

Caramel Buttercream

• 100g unsalted butter
• 125g Chelsea Soft Brown Sugar
• 75g Chelsea Golden Syrup
• 125ml cream
• 1kg Chelsea Icing Sugar, sifted

• 2 cups Chelsea Raw Sugar 
• 2 cups bran
• 2 cups sultanas, or mixed dried fruit – apricots, raisins etc
• 2 cups milk
• 2 cups self raising flour

• 250g butter, at room temperature
• 1 cup Chelsea Icing Sugar
• 2 tsp vanilla extract
• 2 cups gluten-free plain flour
• 1 cup rice flour
• 1 egg white, whisked
• ¼ cup Chelsea Raw Caster Sugar

• 2 cups self-raising flour
• 2 teaspoons baking powder
• 1 teaspoon curry powder
• 60 g butter melted
• 1 egg
• 330g plain yoghurt
• ½ cup Chelsea White Sugar
• 1 teaspoon lemon juice
• 1 green apple ie Granny Smith, cored and finely chopped (no need to peel)
• ¼ cup coconut
• ¼ cup sultanas

• 2 ½ cups all-purpose flour (spooned and leveled), plus more for pans
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 Tbsp lemon zest
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 2 cups Chelsea White Sugar
• 2 large eggs plus 3 large egg yolks
• ¼ cup plus 2 tablespoons fresh lemon juice
• 1 cup low-fat buttermilk
• 1 lemon, thinly sliced and seeded