Occasion - Christmas

• 5 cloves of garlic
• 2 red onions
• 5 fresh chillies
• 1 bunch of fresh chives
• 1 tablespoon Chelsea Caster Sugar
• 2 good splashes of golden rum
• 125ml malt vinegar
• 2 tablespoons ground allspice
• 2 tablespoons ground nutmeg
• 2 tablespoons ground cloves
• 2 tablespoons sea salt
• 3 bay leaves
• ½ a bunch of fresh thyme
• 5kg cooked leg of ham

• For the Glaze
• 125ml golden rum
• 5 tablespoons marmalade
• Juice of 3 oranges

• ¾ Cup Chelsea Soft Brown Sugar
• 90g Butter
• ¼ Cup Light Corn Syrup
• ¼ Teaspoon Bicarbonate Soda
• ¼ Teaspoon Vanilla Essence
• 4 Cups popped Corn

• 1½ cups plain flour
• ¼ cup custard powder
• 2 Tbsp Chelsea Caster Sugar
• 125g butter, diced, chilled
• 1 egg
• 1 Tbsp chilled water
• Extra plain flour, for kneading
• Extra butter, melted, for greasing
• 1 cup store-bought fruit mince
• 2 Tbsp Chelsea Icing Sugar, for dusting

• Fruit mix (see below)
• 180g butter
• 120g Chelsea Caster Sugar
• 120g Chelsea Dark Cane Sugar
• 4 eggs (4 yolks, 3 whites)
• 2 cups self-raising flour, sifted
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp salt
• ½ tsp bi-carb soda
• 1 cup fine white bread crumbs, firmly packed
• ½ cup hot milk combined with 1 level tbsp Chelsea Golden Syrup
• ¼ cup brandy

Fruit Mix

• 375g raisins
• 375g sultanas
• 100g blanched almonds, chopped
• 130g (approx. ½ a small packet) dates, chopped
• 100g glace cherries, chopped
• 60g dried or glace pineapple, chopped
• 60g dried or glace apricots, chopped

Note Currants are not used in this mix as they burn during the long cooking time

Sponge

• 4 eggs
• 1 tbsp boiling water
• ¾ cup Chelsea White Sugar
• 1 tbsp Edmonds Standard Grade Flour
• 1 cup wheaten cornflour (minus 1 tbsp)
• 2 tsp Edmonds Baking Powder

Trifle

• ½ cup Chelsea Caster Sugar
• ¼ cup water
• ¼ cup fresh lemon juice
• 1 tbsp sherry
• 1 cup raspberry jam
• 4 cups fresh mixed berries
• 2 cups thickened cream
• 2 tbsp Chelsea Icing Sugar

• 1 cup honey
• 2 cups Chelsea Soft Brown Sugar
• 2 cups cream
• 100g butter
• 1 Tbsp vanilla extract

• Lavender sprigs

Meringue

• 4 egg whites, room temperature
• 1 cup Chelsea Caster Sugar
• 2 tsp cornflour, sifted
• 1 tsp white vinegar
• 1 tsp vanilla bean paste

Lavender Whipped Cream

• 2 cups thickened cream
• 2 level tsp culinary lavender (available from speciality stores)
• 3 tbsp Chelsea Icing Sugar, sifted

Blueberry Sauce

• 2 cups blueberries, fresh or frozen
• ⅓ cup liqueur muscat (or tawny port)
• ⅓ cup Chelsea Caster Sugar
• 1 cinnamon stick
• 1 star anise

Pastry

• 5 Tbsp Chelsea Caster Sugar
• 2 eggs, divided
• 125g butter, softened
• 1 ¾ cups plain flour (263g)
• 1 tsp baking powder
• 1 tsp vanilla extract
• ¼ tsp salt

Filling

• 250g dark chocolate, roughly chopped
• 150g butter, cubed
• ½ cup Chelsea Caster Sugar (113g)
• 2 eggs
• 4 egg yolks
• ⅔ cup plain flour (100g)

Meringue Topping

• 5 egg whites
• 1 cup Chelsea Caster Sugar (225g)

• 1 Litre Orange Juice
• ½ Cup Chelsea Caster Sugar
• 1 Litre Vodka
• 2 Litres Ginger Ale
• Thin Orange Slices
• 1 Large Block Ice

• 5 large egg whites (at room temperature, and at least a week old)
• Pinch of salt
• 160g Chelsea Caster Sugar
• 160g Chelsea Icing Sugar
• ½ tsp good quality vanilla extract
• 100g dark chocolate, cut into small chunks
• ½ cup almonds, chopped and dry toasted in a frying pan
• 1 cup freeze-dried cherries

• 500g Walnuts, coarsely chopped
• 1 Cup Sultanas
• 375g Mixed Peel, chopped
• 125g Coconut
• 2 Cups Flour
• 1 Teaspoon Baking Powder
• Pinch of Salt
• ½ Cup Butter
• 1 Cup Chelsea White Sugar
• 3 Eggs, well beaten
• 1 Teaspoon Lemon Extract or Grated Lemon Rind
• ½ Cup Orange Juice

• 225g butter
• ½ cup Chelsea Icing Sugar
• 1 cup ground almonds
• 2 cups plain flour
• ¼ teaspoon almond essence
• 75g cooking chocolate
• ½ cup Chelsea Icing Sugar (extra) 

• 80g butter, chopped
• ¼ cup Chelsea Caster Sugar
• ½ cup Chelsea Treacle
• 1 egg, lightly beaten
• 2 cups brown rice flour
• ½ cup gluten-free cornflour
• 2 teaspoons ground ginger
• ½ teaspoon ground nutmeg
• 1 teaspoon xanthan gum
• ½ teaspoon bicarbonate of soda
• Extra brown rice flour, for dusting

Royal icing

• 2 egg whites
• 3 cups Chelsea Icing Sugar, sifted
• 1 teaspoon lemon juice

• 300g pitted prunes, chopped
• 250g pitted dates, chopped
• 250g raisins
• 250g sultanas
• 200g currants
• ½ cup bourbon
• ¼ cup Chelsea Treacle
• 2 tsp vanilla bean paste
• Melted butter, to grease
• 1 cup firmly packed Chelsea Dark Cane Sugar
• 3 eggs, lightly beaten
• 200g butter, grated
• ¾ cup plain flour
• ⅓ cup self-raising flour
• 3 tsp ground cinnamon
• 2 tsp allspice
• 1 cup fresh white breadcrumbs
• ¾ cup pecan pieces, roughly chopped
• Custard, to serve

You'll need a candy thermometer for this recipe.

• 6 egg whites
• 1½ cups Chelsea Caster Sugar
• 2 teaspoons cornflour
• 1 teaspoon white vinegar
• 600ml thickened cream, whipped
• 125g punnet fresh raspberries
• 125g punnet fresh blueberries
• 250g strawberries, hulled, sliced
• Fresh mint sprigs, to serve

Pink almond praline

• ¼ cup slivered almonds, toasted
• ¾ cup Chelsea White Sugar
• 2 teaspoons glucose syrup
• Pink gel food colouring

Raspberry sauce

• 150g frozen raspberries, thawed
• 2 teaspoons Chelsea Icing Sugar, sifted
• 2 teaspoons vanilla essence

• ½ cup fresh orange juice
• 2 tablespoons Chelsea White Sugar
• 2 cups fresh or frozen raspberries
• 200g flat plain sponge
• ¾ cup fresh low fat ricotta cheese
• ½ cup natural low fat yoghurt
• ½ teaspoon vanilla essence
• 2 tablespoons Chelsea White Sugar, extra
• Finely grated orange rind or lightly toasted flaked almonds, to serve