Meal - Picnic

• 1 orange quartered
• ½ cup extra orange juice
• 1 egg
• ¼ cup oil
• ½ cup raisins
• 1 ½ cups flour
• ¾ cups Chelsea White Sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 tablespoons Chelsea Soft Brown Sugar
• 3 tablespoons finely chopped walnuts

• 1 cup flour
• 1 tsp baking powder
• pinch salt
• 60g butter
• 1 cup Chelsea White Sugar
• 1 cup medium-cut coconut (not fine)
• 1 large egg
• optional topping (crystallised ginger, glace cherries, mixed peel, chocolate chips, chopped nuts, coffee crystals)

• Cake
• 50g (½ cup) ground almonds
• 125ml (½ cup) low fat milk
• 80g unsalted butter
• 110g (½ cup) Chelsea Raw Sugar
• 1 tsp vanilla extract
• 2 large eggs, lightly beaten
• 150g (1 cup) self-raising flour
• ½ teaspoon ground cinnamon
• 22g (¼ cup) rolled oats
• 2 pears, peeled, cored and diced

Topping

• 22g (¼ cup) rolled oats
• 55g (¼ cup) Chelsea Raw Sugar
• 50g (½ cup) flaked almonds
• 2 Tbsp plain flour
• 25g unsalted butter, melted

• 120g coconut oil, melted
• 4 Tbsp hot water
• ¾ cup Chelsea Soft Brown Sugar (160g)
• 1 Tbsp Chelsea Golden Syrup or Chelsea Organic Agave Syrup
• ½ tsp vanilla essence
• 1 ½ cups Edmonds Gluten Free Plain Flour
• 2 tsp Edmonds Baking Powder
• 1 cup desiccated coconut
• ½ cup ground almonds
• ½ cup vegan dark chocolate chips

Dough

• 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

Filling

• 50g melted butter
• 3 Tbsp Chelsea Soft Brown Sugar
• ½ tsp ground cinnamon
• ½ cup sultanas

Icing

• 1 cup Chelsea Icing Sugar
• Hot water

• 125g butter
• 1 cup Chelsea Organic Raw Sugar
• 2 tsp Vanilla essence
• 2 eggs
• 1 cup flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ cup sunflower seeds
• 1 cup peeled grated cucumber, drained

Cake

• 1 cup flour
• 1 tsp baking powder
• ⅛ tsp salt
• 56g unsalted butter, room temperature.
• ½ cup Chelsea White Sugar
• 1 large egg
• ½ tsp pure vanilla extract
• ⅓ cup milk
• 2 large Granny Smith apples, peeled, cored & cut into thin slices

Topping

• ½ cup Chelsea Soft Brown Sugar
• ⅓ cup flour
• 60g butter, cubed
• 1½ tsp ground cinnamon
• 40g hazelnuts

• 150g butter
• ½ cup Chelsea White Sugar or Chelsea Raw Sugar
• 1 teaspoon vanilla essence
• 1 cup self-raising flour
• 1 cup shelled roasted peanuts, preferably unsalted

• 1 ½ cups of water
• 1 cup (220g) Chelsea Caster Sugar
• ½ vanilla bean
• 3cm long strip of lemon rind
• 1 cup frozen raspberries

• 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

• 125g butter, softened
• 1¼ cups (275g) Chelsea Raw Caster Sugar
• 2 large eggs, lightly beaten
• 1 cup (150g) self raising flour, sifted
• 1 cup (150g) plain flour, sifted
• ½ cup (45g) rolled oats
• 125g dark chocolate, roughly chopped
• 125g milk chocolate, roughly chopped
• 2 tbsps Chelsea Raw Caster Sugar (extra)

Cupcakes

• 225g standard flour
• 1tsp baking powder
• Pinch salt
• 125g butter, softened
• 175g Chelsea Caster Sugar
• 2tsp vanilla extract
• 2 eggs
• 125ml milk

Halloween Icing

• 1 ½ cups Chelsea Rich Chocolate Icing Sugar
• 1 teaspoon soft butter
• 1-2 tablespoons hot water
• ½ teaspoon black colouring

• 5 bird's eye chillies, halved
• 1 red long red chilli, halved, deseeded and finely sliced
• 5 cloves garlic, finely chopped
• 3 Tbsp olive oil
• 6 medium brown onions, halved, thinly sliced
• 5cm piece fresh ginger, peeled, finely grated
• ½ cup Chelsea Jam Setting Sugar
• ½ cup rice wine vinegar
• 1 Tbsp lime juice
• 1 Tbsp fish sauce

• 150g butter, diced and softened
• ¾ cup Chelsea Brown Sugar
• ¼ cup Chelsea Caster Sugar
• 1 extra large egg
• 1 tsp vanilla extract
• 1½ cups self-raising flour
• ½ cup plain flour
• 100g dark cooking chocolate, chopped

• 1 Large Tin Asparagus Spears, Preferably Green
• 185g Flour
• 2 Eggs
• 1 ½ Cups Milk
• 1 tsp Salt
• 1 tsp Chelsea White Sugar
• 1 Tablespoon Oil
• Butter

MORNAY SAUCE

• 2 Tablespoons Flour
• 2 Tablespoons Butter
• 1 Cup Milk
• Nutmeg
• ½ Cup Grated Cheese
• Salt and Pepper
• Grated Parmesan

• ¾ cup Chelsea Caster Sugar 
• ½ cup water
• 1 tsp vanilla extract
• 3 extra large egg yolks
• 1 extra large egg
• 2 Tbsp cornflour
• 1 cup milk
• ½ cup cream
• 2 sheets butter puff pastry, defrosted