Occasion - Christmas

• 6 egg whites (at room temperature)
• 2 cups Chelsea Caster Sugar (450g)
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp Edmonds Fielder's Cornflour
• 300ml Meadow Fresh Original Cream, whipped
• Fruit, to decorate

• 2 cups Edmonds Standard Grade Flour (300g)
• 1 cup Chelsea Soft Brown Sugar, Chelsea Dark Cane Sugar or Chelsea Organic Coconut Sugar (200g)
• 1 Tbsp ground ginger 
• ½ tsp Edmonds Baking Soda
• 150g butter, cubed
• 1 egg, beaten
• 1 Tbsp Chelsea Golden Syrup

Icing

• 1 egg white
• 1 ½ cups Chelsea Icing Sugar (225g)
• 1 tsp lemon juice
• Water, if needed
• Gel food colouring (optional)
• Lollies or currants, to decorate (optional)

• 3 ½ cups Chelsea White Sugar
• 200g sweetened condensed milk 
• 125g butter
• ½ cup Meadow Fresh Original Milk
• 3 Tbsp Chelsea Golden Syrup (tin)
• ½ tsp salt
• 2 tsp vanilla essence

• ½ cup Chelsea Soft Brown Sugar (or Chelsea Dark Cane Sugar) (100g)
• Juice of 1 orange
• 2 Tbsp Dijon mustard
• 1 cooked leg ham
• Cloves (optional)
• 1 Tbsp Chelsea Soft Brown Sugar (or Chelsea Dark Cane Sugar)

• 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

• 6 egg whites
• 2 cups Chelsea Caster Sugar (450g)
• 1 tsp Edmonds Fielder's Cornflour
• 1 tsp vanilla essence
• 1 tsp white vinegar
• Food colouring (optional)

To Serve (optional)

• Whipped cream
• Fresh fruit
• Berry or chocolate sauce

• 400g chopped dried mixed fruit
• 1 cup red wine (250ml)
• 200g butter, softened
• ⅔ cup Chelsea White Sugar (150g)
• ½ cup Chelsea Dark Cane Sugar (100g)
• 4 large eggs
• 2 Tbsp white rum (30ml)
• Zest of 1 lime
• ½ Tbsp lime juice
• ½ Tbsp almond essence
• 1 tsp vanilla essence
• 1 ⅔ cups Edmonds Standard Grade Flour (250g)
• 2 tsp Edmonds Baking Powder
• ½ tsp ground cinnamon
• ¼ tsp ground allspice
• ¼ tsp ground nutmeg
• 1 pinch salt
• Chelsea Icing Sugar, to dust (optional)

• 250g butter
• 2 cups Chelsea White Sugar
• 2kg mixed dried fruit
• 1 cup sherry
• 2 tsp mixed spice
• 2 tsp Edmonds Baking Soda
• 4 Tbsp Chelsea Golden Syrup or Chelsea Treacle
• 4 eggs
• 450g Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder
• 2 Tbsp orange zest

• 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

• 3 ½ cups Edmonds Standard Grade Flour (525g)
• ½ Tbsp Edmonds Baking Powder
• 2 tsp ground ginger
• 1 tsp mixed spice
• ¼ tsp ground cardamom
• 125g butter
• 1 cup Chelsea White Sugar (225g)
• ½ cup Chelsea Golden Syrup (180g)
• ½ Tbsp lemon juice
• 1 egg, whisked with a fork

TO DECORATE

• 1 egg white
• 2 ½ - 3 cups Chelsea Icing Sugar or Chelsea Pure Decorating Icing Sugar (375g - 450g)
• 1- 2 Tbsp lemon juice
• White icing colour (optional)
• Mixed lollies or sprinkles, for decoration

• 125g butter
• ½ cup Chelsea White Sugar
• 2 eggs
• 1 cup flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ cup unsweetened yoghurt
• ½ cup Chelsea Golden Syrup

Cookies

• 225g butter, softened
• ¾ cup Chelsea White Sugar (170g)
• 1½ tsp vanilla essence
• ¼ tsp salt
• 1 egg
• 2 cups plain flour (300g)

Royal Icing

• 2 egg whites
• 1 tsp lemon juice (strained to remove any pulp)
• 3½ cups Chelsea Icing Sugar (525g)
• Water

• 3 cups Chelsea White Sugar
• 200ml (½ a tin) of condensed milk
• 4oz butter (125gms)
• 1 teaspoon of Vanilla essence
• ½ cup milk
• 1 Tbsp Chelsea Golden Syrup
• Pinch of salt
• 1 cup of chopped nuts (optional)

• 4 eggs
• ¾ cup Chelsea Caster Sugar
• ¾ cup flour
• ⅓ cup corn flour
• 1 tsp baking powder

• 4 egg whites
• 1 ½ cups Chelsea Caster Sugar
• 2 tbsp boiling water
• 1 tsp vinegar (I use malt vinegar)
• 1 tsp vanilla essence

• 1 cup Chelsea White Sugar
• Flat baking sheet
• Baking paper
• Candy thermometer