Occasion - Christmas

Profiteroles

• 1 cup water
• 75g butter
• 150g flour
• 1 Tbsp Chelsea White Sugar
• ½ tsp vanilla essence
• 3 large eggs

Filling

• 1 cup cream, whipped
• 3 Tbsp Chelsea Icing Sugar
• 4 Tbsp passionfruit pulp
• 3 green kiwifruit, peeled, halved and thickly sliced

Topping

• Chocolate sauce or icing

• ½ cup dried apricots, roughly chopped
• 1 can condensed milk
• 2 Tbsp Chelsea Golden Syrup
• 75g butter, softened
• 1 packet malt biscuits
• ½ cup dessicated coconut

• 175g Chelsea Caster Sugar
• 3 large egg whites (at room temperature)
• Fresh fruit (sliced strawberries, passionfruit, sliced melon, kiwifruit)
• 300ml cream
• 1 Tbsp Chelsea Icing Sugar

• 6 egg whites at room temp
• 1 cup Chelsea Caster Sugar
• 300ml cream
• 3 kiwifruit or strawberries

• 115g butter or soft margarine
• 1/2 cup vegetable oil
• 1 ¾ cups Chelsea White Sugar
• 2 eggs
• 1/2 cup milk
• 1 tsp vanilla essence
• 2 c self raising flour
• ½ tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 4 Tbsp cocoa
• 2 1/2 cups grated zucchini
• 1/4 cup ground walnuts
• ¼ c dark chocolate chips

• 125g butter
• 1 cup Chelsea Soft Brown Sugar
• 1kg mixed dried fruit
• ½ cup sherry
• 1 tsp mixed spice
• 1 tsp baking soda
• 2 Tbsp Chelsea Golden Syrup or Chelsea Treacle
• 2 eggs
• 225g plain flour
• 1 tsp baking powder
• 1 Tbsp orange zest

Topping

• 200g dried fruit, roughly chopped (e.g. papaya, mango, apple, apricots)
• 240g nuts (e.g. pecans, almonds, walnuts)
• 1 cup Chelsea Golden Syrup

• 250g butter, softened but not melted
• 1 ½ cups maize cornflour
• ¾ cup rice flour
• ¾ cup Chelsea Icing Sugar
• 1 tsp grated lemon rind

• 125g butter, softened
• ¼ tsp vanilla essence
• 1 tsp ground cinnamon
• ½ tsp each ground nutmeg, allspice
• ½ cup Chelsea Caster Sugar
• 1 egg, lightly beaten
• 2 cups flour
• Decorate with Chelsea Icing Sugar, silver balls, glace cherries etc.

• 125 g butter or margarine
• 1 can (400 g) sweetened condensed milk
• 1 cup Chelsea Icing Sugar
• 3 cups crushed biscuit crumbs
• ¼ cup cocoa
• 2 tsp mixed spice
• 1 cup raisins, sultanas or chopped pitted prunes
• 375 g (1 packet) dark or milk chocolate melts to dip truffles
• extra chocolate for decorating

• 250g butter, softened
• ¾ cup Chelsea Icing Sugar
• ½ cup cornflour
• 1 ½ cups standard grade flour
• Extra Chelsea Icing Sugar to dust

• 125g butter
• 1 ½ cups Chelsea White Sugar
• 2 cups milk
• 400-500g dried fruit mix
• 1 ½ cups self-raising flour
• 1 ½ cups wheaten cornflour
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp mixed spice
• 1 tsp salt

• 200g butter
• 200g dark chocolate 
• ¼ cup rum (or 2 tsp rum essence)
• 2 cups Chelsea Icing Sugar
• 1 cup raisins or sultanas, finely chopped
• 1 cup desiccated coconut

• 3 cups raspberries, fresh or frozen
• 2 ¾ cups Chelsea White Sugar or Chelsea Organic Raw Sugar

• 3 eggs
• 2 egg yolks, extra
• ½ tsp vanilla extract
• 1 cup Chelsea Caster Sugar
• 500g frozen mixed berries
• 2 cups cream
• Persian Fairy Floss, for decoration (optional) *
• Raspberries and blueberries, for garnish

• 2 cups plain flour
• 2 tsp baking powder
• 1 Tbsp ground ginger
• ¾ cup Chelsea Dark Cane Sugar
• 1 cup buttermilk (or standard milk)
• 3 eggs
• 3 Tbsp oil (canola or light olive etc)
• 2 cup fresh or frozen blueberries

To serve

• Fruit
• Chelsea Flavoured Syrup - Golden, Maple or Honey Maple

• Melted butter, for greasing
• 150g white chocolate, broken into pieces
• 125g butter, cubed
• ½ cup skim milk
• ½ cup Chelsea Caster Sugar
• 2 eggs
• 1 tsp vanilla extract
• ¾ cup plain flour
• ¾ cup self-raising flour

Cherries

• 1 egg white
• Extra 2 Tbsp Chelsea Caster Sugar
• 10 cherries, stalks intact

White Chocolate Ganache

• ½ cup cream
• Extra 300g white chocolate, roughly chopped