Occasion - Christmas

• 1-2 pink lady apples, unpeeled,
• cored and very thinly sliced
• 2 tsp lemon juice
• 1 tsp water
• 2 puff pastry sheets, partially thawed
• 2 tbs warmed raspberry jam, for brushing
• 2 tsp Chelsea Caster Sugar, for dusting

CAKE

• 125g Butter
• ¾ Cup Chelsea Caster Sugar
• 2 Eggs
• 2 Cups Self Raising Flour
• ⅔ Cups Milk
• 60g milk Chocolate Melts
• 1 Tablespoons Green Food Colouring

FROSTING

• 375g White chocolate Melts
• 30g butter
• 1 Cup Chelsea Icing Sugar
• 6 Glace Red Cherries, halved
• Silver cachous

• 300g plain flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons ground cinnamon
• 75g Chelsea Soft Brown Sugar
• 250g fruit mince
• 300ml buttermilk
• 80ml (⅓ cup) vegetable oil
• 1 egg
• 1 cup Chelsea Icing Sugar, sifted
• 1-2 tablespoons lemon juice

• 2 Teaspoons Chelsea Demerara Sugar
• ½ Medium Granny Smith Apple, cored and quartered
• ⅓ Cup Pecan Nuts
• ⅓ Cup Sultanas
• ⅓ Cup Raisins
• 1 Tablespoon Brandy
• ⅓ Cup Glace Cherries
• 2 Sheets Ready Rolled Puff Pastry
• 1 Egg White, lightly beaten
• 3 Tablespoons Chelsea Demerara Sugar, Extra

Meringues

• 4 egg whites
• 1 ⅓ cups Chelsea Caster Sugar (300g)
• 1 tsp cornflour
• 1 tsp vanilla extract
• 1 tsp white vinegar

To Decorate

• 200g dark or milk chocolate, roughly chopped
• Sprinkles, crushed candy canes or chopped nuts

• Raspberry Coulis
• 2 Tbsp Chelsea Caster Sugar
• 1 Tbsp water
• 125g raspberries

• Ice-Cream
• 450g plain unfilled double sponge
• 2L tub vanilla ice-cream, softened
• 125g raspberries

• Chocolate Sauce
• 80g dark chocolate, chopped
• 3 tbs cream
• 2 tsp Chelsea Soft Brown Sugar

• Meringue
• 1½ cups Chelsea Caster Sugar
• ¼ cup water
• 3 egg whites
• Pinch cream of tartar

• 4 extra large egg whites
• ¼ tsp cream of tartar
• 1 cup Chelsea Caster Sugar
• 1 tbs cornflour
• 1 mango
• 1 tsp lime juice
• 1 tsp Chelsea Organic Coconut Sugar
• 300ml thickened cream, whipped
• Peaches
• Strawberries
• Raspberries
• Passionfruit
• Mint leaves

• 3 x 50g eggs, lightly whisked
• 2 tbsps Chelsea Caster Sugar
• 1 tsp vanilla extract
• 2 ½ cups low-fat milk
• ¼ cup brandy
• Pinch mixed spice

• 875ml full cream milk
• 250ml thickened cream
• 1 stick cinnamon
• 6 whole cloves
• 1 vanilla bean, split in half lengthways
• 1 tsp freshly ground nutmeg
• 8 eggs
• 120g Chelsea Caster Sugar, plus extra for brûlée
• 60ml brandy
• 500g fruitcake (see recipe below)

• 2 ½ Cups Semolina
• 1 Teaspoon Bi-Carb Soda
• 1 ½ kg Mixed Dried Fruit
• ½ Cup Brandy
• ¼ Cup Sherry
• ½ Cup Orange Juice
• ¼ Teaspoon Cinnamon
• ¼ Teaspoon Nutmeg
• ¼ Teaspoon Mixed Spice
• ¼ Teaspoon Ground Cloves
• ¼ Teaspoon Ground Ginger
• Squeeze of Lemon Juice
• 125g Chelsea Soft Brown Sugar
• 125g Butter 
• 4 Beaten Eggs
• 1 x 90cm Square Calico
• ¼ Cup Plain Flour

• 6 egg whites, room temperature
• 1 cup Chelsea Caster Sugar
• ½ cup Chelsea Soft Brown Sugar
• 1 ½ tbs cornflour
• 1 ½ tsp white vinegar
• ½ tsp ground ginger
• ½ tsp cinnamon
• ¼ tsp cloves
• ¼ tsp cardamom

Salted Caramel

• 1 cup Chelsea Caster Sugar
• 120ml water
• ¾ cup thickened cream
• 2 tsp sea salt
• 250g cream cheese
• 250ml thickened cream
• ¼ cup Chelsea Icing Sugar 
• Crushed gingerbread biscuits

CUPCAKES

• 150g butter, softened 
• 1 ½ cups Chelsea Caster Sugar (340g)
• 2 eggs 
• 2 ½ cups Edmonds Self Raising Flour (375g)
• 1 ¼ cups Meadow Fresh Milk (315ml)
• 2 tsp vanilla essence 

BUTTERCREAM ICING

• 180g butter, softened
• 3 cups Chelsea Icing Sugar (450g)
• ½ tsp strawberry essence (can use vanilla or another flavoured essence)
• 3-4 Tbsp Meadow Fresh Milk
• Few drops white icing colour (optional)
• Few drops red gel food colouring

• 125g butter, diced and softened
• ½ cup Chelsea Soft Brown Sugar
• ½ cup Chelsea Caster Sugar
• 1 extra large egg
• 2 ½ cups self-raising flour
• 1 tsp mixed spice
• ½ cup pre-bought fruit mince
• 80g macadamia nuts, chopped
• 1 cup Chelsea Pure Decorating Icing Sugar, sifted
• 25ml milk

Dry

• 2 ½ cups plain flour
• ½ cup Chelsea Soft Brown Sugar
• 1 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp baking soda

Wet

• 125g softened butter
• ½ cup Chelsea Treacle or Chelsea Golden Syrup
• 1 egg yolk

• 4 large organic egg whites, at room temperature
• 115g Chelsea Caster Sugar
• 115g Chelsea Berry Flavoured Icing or Chelsea Icing Sugar

• ½ cup Chelsea Caster Sugar
• 2 Tbsp water
• ½ cup cream
• 200g milk chocolate, roughly chopped
• 1 tsp vanilla extract
• 1 tsp sea-salt flakes
• Extra 200g dark chocolate, broken into pieces