Occasion - Christmas

• 2 cups peanuts
• 1 cup Chelsea White Sugar
• ½ Cup of Water
• ½ teaspoon Red Food Colouring

• 3 tsp instant coffee granules
• ¾ cup water
• 2 cups Chelsea White Sugar
• 1¾ cups plain flour
• ¾ cup cocoa powder
• 2 tsp vanilla essence
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 eggs
• 1¼ cups milk
• ½ cup sunflower or soya oil

Icing

• 200g frozen mixed berries (raspberries, blueberries)
• 150g cream cheese, softened
• 50g butter, softened
• 2 cups Chelsea Icing Sugar, sifted
• Zest and juice of a small lemon

• 125g butter
• 1 cup flour
• ½ cup Chelsea Icing Sugar
• 1 cup pecans
• 60g butter, melted
• 1 egg
• 1 cup Chelsea Soft Brown Sugar
• 1 tsp vanilla essence

• 1 Champagne pre-cooked ham (approximately 6-8kg)
• 3 Tbsp wholegrain mustard
• 1 cup Chelsea Maple Flavoured Syrup or Chelsea Honey Maple Flavoured Syrup
• 2 cups crushed pineapple
• Cloves

Custard

• 2 cups cream
• 1 vanilla bean, halved & scraped
• 6 egg yolks
• ⅓ cup Chelsea Caster Sugar
• 3 tsp cornflour
• 2 cups cream, extra lightly whipped

Sponge

• 1 ¼ cup orange juice
• ¼ cup Cointreau
• 250g packet sponge finger biscuits
• 3 medium mangoes, sliced
• 6 passionfruit pulp
• 1 punnet blueberries, for garnish

• ½ cup Chelsea Soft Brown Sugar firmly packed
• 1 cup Chelsea Caster Sugar
• 1 ½ Tbsp cornflour
• 6 egg whites (room temperature)
• Pinch of salt
• 2 tsp vanilla extract
• 2 tsp white vinegar

Filling

• 500ml cream
• 2 Tbsp Chelsea Icing Sugar
• 500g mixed fresh berries (raspberries, strawberries & blueberries)

• Caramel Sauce (optional)
• 1 cup cream
• 1 cup Chelsea Soft Brown Sugar
• ¼ cup Chelsea Golden Syrup
• 1 tsp vanilla extract

• 1 cup Chelsea Caster Sugar (225g)
• 60g butter
• 1 Tbsp water
• ⅓ cup Chelsea Golden Syrup (120g)
• ½ tsp Edmonds Baking Soda
• ¼ tsp salt
• 1 cup roasted, unsalted peanuts (160g)
• ½ cup roasted, unsalted cashews (80g)
• ¼ cup roasted, salted macadamias (40g)
• 200g milk chocolate, roughly chopped
• Flaky sea salt (optional)

• 3 egg whites
• 1½ cups Chelsea Icing Sugar
• 1 tsp white vinegar
• ½ tsp vanilla essence
• 1 tbsp boiling water

Toppings

• 125ml light cream
• ½ tsp vanilla essence
• 1 tsp Chelsea Icing Sugar (optional)
• 1 kiwi fruit, sliced
• 4 large strawberries, sliced
• 1 mandarin, broken into segments

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

• 6 egg whites (at room temperature)
• 2 cups Chelsea Raw Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour
• 300ml cream, whipped
• Fruit for decoration

• 2 cups orange juice
• ½ cup lemon juice
• 4 tablespoons Chelsea Caster Sugar
• 2 lemon, thinly sliced
• 2 oranges thinly sliced
• 1 bottle (750ml) Red Wine
• 1 litre sparkling mineral or soda water

• 200g butter
• 200g dark chocolate chips
• ¼ cup rum (or 2 tsp rum essence)
• 3 cups Chelsea Icing Sugar
• 1 cup raisins or sultanas finely chopped
• 1 cup coconut (to roll the balls in)

• 1kg mixed dried fruit (e.g.. 170g dried cranberries, 200g dried pineapple 200g dried apricots, 430g sultanas)
• ¼ cup sherry or brandy
• ¾ cup Chelsea Raw Sugar 
• 3 eggs, lightly beaten
• 175g butter, melted
• 1 ½ cups high grade flour
• 1 tsp mixed spice

Topping

• ¼ cup each sieved apricot jam,
• chopped dried apricots,
• dried cranberries, pineapple, raisins, slivered almonds

• 1 ½ cups sifted Chelsea Icing Sugar
• ½ cup peanut butter, smooth or crunchy and preferably unsalted
• 50g butter, melted and cooled
• ¼ teaspoon vanilla essence
• 1 ½ cups dark milk chocolate melts

• 1 egg, separated
• ⅓ cup Chelsea Caster Sugar
• 300ml thickened cream, lightly whipped
• 2 tablespoons Brandy

• 225g dark chocolate
• 1 Tbsp water
• 4 eggs, separated
• ¼ cup Chelsea Icing Sugar
• ¾ cup Chelsea Caster Sugar

Chantilly Cream

• 300 ml cream
• 1 tbsp Chelsea Icing Sugar 
• 1 tsp vanilla essence