Occasion - Christmas

PASTRY

• 85g butter, softened
• ½ cup Chelsea Caster Sugar (115g)
• 1 egg
• 1 tsp finely grated lemon zest
• 1 cup Edmonds Standard Grade Flour (150g)
• ¾ cup Edmonds Fielder's Cornflour (115g)
• 1 tsp Edmonds Baking Powder

FILLING

• ¼ cup Edmonds Fielder's Cornflour (38g)
• 1 Tbsp finely grated lemon zest
• ½ cup lemon juice (125ml)
• 4 egg yolks
• 1 cup Chelsea Caster Sugar (225g)
• 1 cup water (250ml)
• 1 Tbsp butter

SWISS MERINGUE TOPPING

• ⅔ cup Chelsea Caster Sugar (150g)
• 4 egg whites
• 1 tsp vanilla extract

• 300g plain flour
• Pinch of salt
• 1 tsp baking powder
• 1 tsp mixed spice
• 100g butter, cubed
• 100g Chelsea Dark Cane Sugar
• ⅓ cup Chelsea Honey Maple or Maple Flavoured Syrup
• 2 eggs (size 6)

Icing

• 300g Chelsea Icing Sugar
• 3 Tbsp hot water
• Ribbon, silver balls, Chelsea Coffee Sugar Crystals for decoration

• ⅔ cup oil
• 1 cup Chelsea White Sugar
• 1 egg
• ¼ cup Chelsea Treacle
• 2 cups flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ cup Chelsea White Sugar to roll biscuits in

• 2 cups plain flour
• 1 cup fresh breadcrumbs
• 150g grated butter
• 750g mixed fruit, raisins, currants, sultanas
• 2 teaspoons Chelsea Treacle
• 1 egg
• 1 cup of Chelsea White Sugar
• pinch salt
• 1 teaspoon mixed spice
• 1 teaspoon baking soda
• milk (sufficient to mix ingredients to a stiff dough)

• ½ cup Chelsea Icing Sugar
• 1 cup dried apricots, chopped
• ½ cup raisins
• ½ cup currants
• 1 cup grated chocolate or chocolate chips
• 1 cup ground almonds
• 2 Tbsp orange liqueur (i.e. Grand Marnier) or fresh orange juice
• ½ cup Chelsea Demerara Sugar

BROWNIE

• 240g butter, cubed
• 125g dark chocolate, roughly chopped
• 1 ¼ cups Chelsea Caster Sugar (280g)
• ⅔ cup Edmonds Standard Grade Flour (100g)
• ⅔ cup cocoa powder (55g)
• 1 tsp Edmonds Baking Powder
• 4 eggs
• 1 tsp vanilla extract
• 100g milk chocolate, roughly chopped
• 100g white chocolate, roughly chopped

CHOCOLATE CUSTARD

• 3 Tbsp Edmonds Custard Powder
• 1 ½ Tbsp Chelsea Caster Sugar
• 3 cups Meadow Fresh Original Milk, divided (750ml)
• 150g dark chocolate, finely chopped

CREAM

• 600ml cream
• 3 Tbsp Chelsea Icing Sugar
• 2 tsp vanilla extract

TO DECORATE

• Small chocolates, i.e. Maltesers, crumbled Flake bars, chocolate buttons
• Stars on skewers or sparkly candles (optional)

• 2 cups (320g) raw almonds
• 250g butter, softened to room temperature
• ½ cup Chelsea Caster Sugar
• 2 tsp finely grated lemon rind
• 1 egg yolk, lightly beaten
• 2 cups plain flour, sifted
• ½ tsp freshly grated nutmeg
• 1 cup Chelsea Icing Sugar

Log

• 250g white chocolate
• 125g butter, softened
• 1 cup finely ground almond meal
• ½ cup Chelsea Caster Sugar
• 60g blanched almonds, roughly chopped
• 60g pistachio nuts, roughly chopped
• 80g raisins, roughly chopped
• 2 Tbsp rum
• 1 x 250g packet Digestive Biscuits, broken

Chocolate glaze

• 300g cooking chocolate, roughly chopped
• 125g butter, softened
• 150ml thickened cream
• ⅓ cup Chelsea Icing Sugar

Decoration

• 1 Tbsp Chelsea Icing Sugar, extra for dusting
• Grated chocolate and extra pistachios for decorating

• 1 ½ cups blanched peanuts (240g)
• ¾ cup raw almonds (120g)
• 1 ½ cups pretzel bows (150g)
• 1 ½ cups roughly broken plain crackers (Snax or Ritz crackers work well) (115g)
• 50g butter, cubed
• ¼ cup Chelsea Dark Cane Sugar (50g)
• 1 ½ Tbsp Chelsea Golden Syrup (tin)
• 2 tsp garlic powder
• 1 tsp ground cumin
• ½ tsp salt
• Pinch cayenne pepper

• 250g butter, at room temperature
• 1 cup Chelsea Icing Sugar
• 2 tsp vanilla extract
• 2 cups gluten-free plain flour
• 1 cup rice flour
• 1 egg white, whisked
• ¼ cup Chelsea Raw Caster Sugar

• 125g butter, softened
• ½ cup Chelsea Soft Brown Sugar
• ½ cup Chelsea Treacle
• 1 egg yolk
• 2 ½ cups flour
• 1 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp baking soda

Top half

• 1 egg white
• 1 tsp cold water
• 1 cup Chelsea Caster Sugar

Bottom half

• 1 egg
• 1 egg yolk
• 1 tsp cold water
• ½ cup (100g) Chelsea Caster Sugar
• ½ cup (100g) plain flour
• ½ tsp baking powder

Lemon Curd

• 4 large lemons
• 100g butter
• 2 cups Chelsea White Sugar
• 4 eggs

• 2 medium oranges, finely sliced
• 12-15 whole cloves
• ½ cup Chelsea Golden Syrup
• 1 Tbsp Dijon mustard

• 225g butter, softened
• 115g Chelsea Icing Sugar (¾ cup)
• 225g Edmonds Standard Grade Flour (1 ½ cups)
• 115g Edmonds Fielder's Cornflour (¾ cup)

TO DECORATE

• 38g Chelsea Icing Sugar (¼ cup)
• 1-2 tsp water
• 32 small candy eyes
• 16 Jaffas, Ojays or red pebbles
• 16 cellophane bags (approximately 12cm x 15cm)
• 16 black or brown pipe cleaners

• 1 cup water
• ½ cup butter
• 1 cup flour
• 4 large eggs
• 1x 8oz cream cheese, softened
• 1 large box (5.1oz) vanilla instant pudding
• 3 cups milk
• 1x 8 oz. container cool whip (you won't use the whole container) or one batch of homemade whipped cream
• chocolate syrup or homemade chocolate sauce *

• 1 cup Sultanas
• 1 cup Raisins
• 1 cup Currants
• 2 Tbsp Brandy
• 1 cup Butter (250g), melted
• 1 cup Flour
• ½ tsp Baking Powder
• ½ tsp Baking Soda
• 1 tsp Mixed Spice
• ½ tsp Cinnamon
• ½ tsp Nutmeg
• Pinch of Salt
• 1 cup Breadcrumbs
• 1 cup Chelsea Soft Brown Sugar
• 2 Eggs
• 2 Tbsp Lemon Juice
• Zest of one Lemon
• ½ cup Milk
• 1 Tbsp Chelsea Golden Syrup (optional)