Occasion - Christmas

Date Syrup

• 1 cup (250ml) strong black coffee
• ¼ cup Chelsea White Sugar
• 12 fresh dates, sliced thickly

Base

• 18 sponge finger biscuits
• 1 cup (250ml) cold black coffee

Topping

• 250g block light cream cheese (softened at room temperature)
• ½ cup (125ml) light cream
• 1 ½ tbsps (30g) Chelsea White Sugar 
• 100g dark chocolate, grated

• 24 whole peeled raw Tiger prawns
• 2 small green chillies, deseeded & roughly chopped
• 2 tablespoons Asian fish sauce
• 5 spring onions, chopped
• grated rind & juice of 2 limes
• 1 x 400g can coconut cream
• ½ teaspoon salt
• 1 teaspoon Chelsea White Sugar

• 2 apples
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp light cream cheese
• 1 tbsp Chelsea Icing Sugar, sifted
• ¼ tsp vanilla extract
• 2 tbsp Chelsea Icing Sugar
• Red and green food coloring

• 6-8 Slices of Stale Sponge or Cake
• 2 Tablespoons Lemon Curd
• 6 Bananas
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Chelsea White Sugar
• 4 Prepared Pineapple Jellies
• 300m Prepared Dairy Custard
• 300ml Cream, whipped
• 4 Tablespoons Toasted Flaked Almonds

• 3 Cups Walnut Halves
• 1 Cup Chelsea Soft Brown Sugar
• 6 Tablespoons Milk
• 1 Teaspoon Grated Orange Rind
• Pinch of Salt
• ¼ Teaspoon Cinnamon
• 1 Teaspoon Vanilla

• 750g mixed fresh berries, sliced if needed
• 6 sponge finger biscuits, broken or cut into pieces
• 2 tbsps sherry

Jelly

• 1 cup boiling water
• 1 tbsp powdered gelatine
• 1 cup 100% pomegranate juice

Custard

• 2 tbsps custard powder
• 2 tbsps Chelsea Raw Sugar
• 1 ½ cups skim milk
• 1 tsp vanilla extract

• 6-8 ripe pears peeled but left whole with stalks intact
• 4 ½ cups approx apple juice
• 6 egg whites
• 2 cups Chelsea Caster Sugar

• 2 ½ cups flour
• 1 tsp baking soda
• 1Tbsp ground ginger
• 1 teaspoon cinnamon
• ½ cup Chelsea Brown Sugar
• ½ cup Chelsea Golden Syrup
• 150 grams butter, softened
• 1 egg, lightly beaten

Topping

• 440g Chelsea Raw Caster Sugar
• 250ml (1 cup) water
• 2 tsp vanilla bean paste
• 2 large oranges, very thinly sliced
• 6 pieces (approximately 1.5cm each) crystallised ginger, quartered

CAKE

• 4 eggs
• 220g Chelsea Raw Caster Sugar
• 1 tsp vanilla bean paste
• 150g self-raising flour
• 1 tsp ground ginger
• 150g butter, melted

• 7 or 8kg ham, cooked on the bone
• 275g jar cranberry sauce
• ½ cup Chelsea Soft Brown Sugar
• ¼ cup brandy or whiskey
• finely grated zest of 1 orange
• 1 cup orange juice

• 250ml (1 cup) water
• 100g unsalted butter
• 250g (1 ⅓ cup) plain flour
• ¼ tsp salt
• 3 eggs, lightly whisked
• Vegetable oil, to deep-fry
• 80g (½ cup) Chelsea White Sugar

Chocolate Sauce

• 165 ml (⅓ cup) pouring cream
• 190g (1 cup) milk chocolate, roughly chopped

• 2 Large Brown Onions
• 5cm Piece Fresh Ginger, peeled and grated
• 60g Butter
• 250g Fresh White Breadcrumbs
• 125g Toasted and Chopped Hazelnuts
• 1 Large Apple, peeled, cored, and chopped
• Juice 1 Lemon
• Grated Rind of ½ Lemon
• 1 Teaspoon Chelsea Raw Sugar
• 2 Eggs, lightly beaten
• Salt and Freshly Ground Black Pepper to taste
• 2 Tablespoons Chopped Parsley
• 1 Tablespoon Fresh Oregano, or 1 Teaspoon Dried

• 3 apples, peeled, coarsely grated
• 120g mixed dried fruit, finely chopped
• 2 tsp finely grated orange zest
• ⅓ cup freshly squeezed orange juice
• 2 tbsps brandy
• 2 tbsps Chelsea Raw Sugar
• 1 tsp mixed spice

Pastry

• 1 cup wholemeal plain flour
• 3 tbsps Chelsea Raw Sugar
• 60g 40% reduced-fat sunflower spread
• ¼ cup freshly squeezed orange juice
• Cooking spray

• 1 Cup Water
• 2 Cups Chelsea White Sugar
• 1 Litre Champagne
• 4 Tablespoons Rum
• 2 Tablespoons Orange Curacao
• Juice of 2 Lemons
• 2 Cups Strong Hot Tea
• 1 ½ Litres Soda Water
• Ice

Cake

• 135g butter, cubed
• ⅓ cup Chelsea Golden Syrup (120g)
• ⅔ cup Chelsea Soft Brown Sugar (133g)
• 2 eggs
• 1 ½ cups plain flour (225g)
• 1 ½ tsp baking powder
• 2 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp baking soda
• 1 cup milk (250ml)

Filling

• 175g cream cheese
• 175ml cream
• 1 tsp vanilla extract
• ⅓ cup Chelsea Icing Sugar (50g)

Swiss Meringue Topping

• 3 egg whites
• ¾ cup Chelsea Caster Sugar (170g)
• Pinch salt
• 1 tsp vanilla extract
• 2-3 spiced crispy cookies (i.e. Biscoff, gingernuts etc)

• 6 Slices Stale Sponge Cake
• 2 Tablespoons Brandy
• 2 Tablespoons chopped nuts
• 300ml prepared Vanilla Custard
• 2 Egg Whites
• 2 Tablespoons Cornflour
• 1 cup prepared apple puree
• 2 Tablespoons Chelsea Caster Sugar
• 2 Tablespoons chopped nuts for decoration