Meal - Morning Tea

• 4 large peeled and finely sliced red onions
• ½ cup Chelsea Soft Brown Sugar
• ½ kg blackcurrants (fresh or frozen)
• 1 Tbsp balsamic vinegar
• ¼ cup water

• 200g flour
• 150g Chelsea Soft Brown Sugar
• 2 tsp baking powder
• 100ml oil
• 50g desiccated coconut
• 250g plain yoghurt
• 250g crushed pineapple
• 1 tablespoon milk
• 1 egg
• cooking spray oil
• Almonds to decorate 

• 1 cup dried apricots, chopped
• ½ cup boiling water
• ½ cup oil
• 2 tsp vanilla essence
• 2 eggs
• 1 cup Chelsea White Sugar
• 1½ cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 apples, peeled and grated

Topping

• 1 cup coconut, coarsely shredded
• ¼ cup Chelsea White Sugar
• 1 egg

• 125g butter
• ½ cup Chelsea White Sugar
• 2 Tbsp Chelsea Golden Syrup
• 1 ½ cups flour
• 1 ½ Tbsp cocoa
• 1 ½ tsp baking powder
• ¾ cup rolled oats
• approx 180g large bar white chocolate (chopped into irregular chunks)
• 1 ½ cups frozen berries (boysenberries or loganberries are best)
• plain unsweetened yoghurt to serve

• 5 limes
• 1 lemon
• 1 cup (250ml) boiling water
• 500g Chelsea Jam Setting Sugar

Cake

• 1 ⅓ cups self-raising flour
• ½ tsp bicarbonate of soda
• 1 cup natural yoghurt
• 1 cup Chelsea Caster Sugar
• A good pinch of salt
• 125g butter, melted
• 2 extra-large eggs, lightly beaten
• Grated rind of 1 lemon
• 2 Tbsp orange juice

• Citrus Yoghurt Icing
• 1 ½ cups Chelsea Icing Sugar
• 1 Tbsp orange juice
• 1 Tbsp lemon juice
• 1 Tbsp natural yoghurt

• 1 ¾ cups rice flour
• 3 tsp gluten free baking powder
• 1 ¼ cups instant Polenta (cornmeal)
• 3 Tbsp Chelsea Icing Sugar
• 1 ½ cups fresh or free flow frozen blueberries
• ½ cup yoghurt, plain or berry flavoured
• 2 Tbsp lemon juice
• 1 tsp grated lemon rind
• 1 egg
• 1 Tbsp corn or light olive oil
• 1 ¼ cup crushed pineapple in syrup or juice, drained with juice reserved
• extra Chelsea Icing Sugar to serve 

• 250g butter, melted but not too hot
• 1 ¼ cups Chelsea Caster Sugar
• 1 egg
• 1 teaspoon vanilla essence
• ½ teaspoon coconut essence
• 1 cup long thread coconut 
• 3 ½ cups self raising flour

• 1kg high grade flour
• 20g salt
• 50g softened butter
• 100g Chelsea White Sugar
• 25g instant active dried yeast
• 1 small egg
• 600ml warm water or milk

• 300g butter
• 1 cup Chelsea Soft Brown Sugar
• 2 Tbsp grated orange rind
• 4 eggs
• 3 cups grated pumpkin
• ½ cup macadamia nuts finely chopped
• 2 cups flour
• 2 tsp cinnamon
• 1 tsp mixed spice
• 4 tsp baking powder
• ½ cup milk approx.
• 4 Tbsp oil

Sour Cream Orange Icing

• 3 cups Chelsea Icing Sugar - approx
• 4 Tbsp sour cream
• 2 tsp grated orange rind
• small amount of orange juice
• optional orange liqueur, e.g. Cointreau or Grand Marnier
• toasted macadamia nuts for decoration

• 1 cup ground almonds
• grated rind of 2 lemons
• 1 ¼ cup Chelsea Icing Sugar, plus extra to dust
• 3 Tbsp fine polenta
• ¼ cup maize corn flour
• 200 g butter, melted
• 4 egg whites, beaten until frothy
• 1 cup sliced strawberries

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

• 2 Tbsp canola oil
• ½ cup Chelsea Soft Brown Sugar
• 800g apricot halves in syrup, drained (two 400g cans)
• 10-12 pecan halves
• 4 eggs
• 1 cup Chelsea White Sugar
• 1 tsp vanilla essence
• 1 ½ cups buckwheat flour
• 1 tsp baking powder (Gluten Free)
• ¾ cup chopped pecans

• 2 cups boiling water
• 1 packet jelly orange (or lemon) flavour
• ½ cup Chelsea White Sugar
• 60 g butter
• 2 teaspoons baking soda
• 375g sultanas
• 3 cups plain flour
• 3 teaspoons baking powder
• ½ cup chopped walnuts (optional)

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

Chocolate pastry

• 1 cup (150g) plain flour
• ⅓ cup (40g) almond meal
• ⅓ cup (60g) Chelsea Icing Sugar
• ¼ cup (30g) cocoa powder
• 150g butter, chilled & chopped
• 2 egg yolks

Filling

• 300g dark chocolate, chopped
• ¾ cup thickened cream
• 4 eggs, lightly whisked
• ¾ cup (180g) Chelsea Caster Sugar
• 1 Tbsp Chelsea Golden Syrup

Crystallised Violets

• 24 Violet flowers, stems attached, untreated with chemicals
• ½ cup (110g) Chelsea Caster Sugar, plus extra for sprinkling
• ¼ cup water