Occasion - Christmas

• ¼ cup water
• Juice of 1 orange
• Thick slices of the rind of 1 lemon
• ½ cup Chelsea White Sugar
• 1 stick cinnamon
• 4 cloves
• ¼ teaspoon ground cardamon
• 2 cups frozen cranberries

• 125g butter, softened 
• ¾ cup Chelsea Caster Sugar (170g)
• 1 tsp vanilla essence
• 1 egg
• 1 ⅓ cups Edmonds Standard Grade Flour (200g)
• ⅔ cup rice flour (100g)
• 1 tsp Edmonds Baking Powder
• 1 tsp ground cinnamon
• ½ tsp mixed spice

ICING

• 1 egg white
• 1 ½ cups Chelsea Pure Decorating Icing Sugar or Chelsea Icing Sugar (225g)
• 1-2 tsp lemon juice

• 1 litre cream
• 250ml Chelsea Honey Maple Flavoured Syrup or Chelsea Maple Flavoured Syrup
• 100g toasted chopped walnuts

Topping

• Additional Chelsea Honey Maple Flavoured Syrup or Chelsea Maple Flavoured Syrup
• Extra walnuts or pecans

PAVLOVA

• 6 large egg whites (210g)
• 375g Chelsea Caster Sugar (1 ⅔ cups)
• 1 Tbsp Edmonds Fielder's Cornflour
• ½ Tbsp white vinegar

RASPBERRY COMPOTE

• 400g frozen raspberries (3 cups)
• 55g Chelsea Caster Sugar (¼ cup)
• 1 ½ Tbsp chia seeds (optional)
• 1 ½ Tbsp lemon juice

TO DECORATE

• 500g fresh strawberries (2 punnets)
• 600-625ml thickened cream
• 3 Tbsp Chelsea Icing Sugar
• 2 tsp vanilla extract
• 125g fresh blueberries (1 punnet)
• Sparkly star on a skewer, or similar (optional)
• 125g fresh raspberries (1 punnet)
• Sprigs of fresh rosemary (optional)
• Chelsea Icing Sugar, to dust

• 250-500g cherries (fresh or tinned), pitted
• 500ml water
• 200ml red wine
• 2 sticks cinnamon
• 200g Chelsea Caster Sugar
• 1 tbsp cornflour

Chocolate pastry

• 1 cup (150g) plain flour
• ⅓ cup (40g) almond meal
• ⅓ cup (60g) Chelsea Icing Sugar
• ¼ cup (30g) cocoa powder
• 150g butter, chilled & chopped
• 2 egg yolks

Filling

• 300g dark chocolate, chopped
• ¾ cup thickened cream
• 4 eggs, lightly whisked
• ¾ cup (180g) Chelsea Caster Sugar
• 1 Tbsp Chelsea Golden Syrup

Crystallised Violets

• 24 Violet flowers, stems attached, untreated with chemicals
• ½ cup (110g) Chelsea Caster Sugar, plus extra for sprinkling
• ¼ cup water

• ½ cup Chelsea Golden Syrup
• ¼ cup Chelsea Dark Cane Sugar
• 2 tablespoons rum
• 1 tablespoon each wholegrain mustard, sweet chilli sauce, soy sauce
• 1 orange, zest and juice
• 8-10kg ham
• 30 whole cloves (approximately)

Pudding

• 85g raisins
• 85g sultanas
• 85g dried cranberries
• 100g fresh or glace cherries, chopped
• 2 tbsp Chelsea Dark Cane Sugar
• 6 tbsp brandy
• 1L vanilla ice cream
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ½ tsp ground nutmeg
• Zest ½ lemon
• Zest ½ orange

Chocolate Sauce

• 2 tbsp cornflour
• ¼ cup cocoa
• 2 tbsp cold water
• 1 cup hot water
• ¼ cup Chelsea Caster Sugar
• 1 tsp vanilla essence
• 25g butter

Pavlova

• 3 egg whites
• 250g Chelsea Caster Sugar
• pinch of salt
• 1 tsp vanilla essence
• 1 tsp vinegar

Cherry Sauce

• 250-500g cherries (fresh or tinned), pitted
• 500ml water
• 200ml red wine
• 2 sticks cinnamon
• 200g Chelsea Caster Sugar
• 1 Tbsp cornflour

• 4 Chelsea White Sugar Cubes
• Angostura Bitters
• Champagne or sparkling white wine, chilled
• Lemon peel

• 1 shot (45ml) Bacardi
• 1 shot (45ml) Malibu
• 1 Tbsp Chelsea Organic Raw Sugar, plus extra to serve
• ½ cup coconut milk
• Juice of 1 lime
• Coconut water (approximately ⅓ cup)
• Fresh mint, pomegranate seeds & lime slices, to serve

• 1 large brown onion, chopped
• 2 garlic cloves, finely chopped
• 60g butter
• 100g mushrooms, sliced
• 50g fresh white breadcrumbs
• 125g toasted pine nuts
• 1 large apple, peeled, cored and chopped
• 60g sultanas
• 1 Tbsp Chelsea Dark Cane Sugar
• 2 eggs, lightly beaten
• 2 Tbsp parsley, chopped
• 1 Tbsp fresh dill, chopped
• Salt and freshly ground black pepper to taste

• 175g butter, softened
• ½ cup Chelsea Icing Sugar
• 1½ cups plain flour
• ½ cup cornflour
• Pinch of salt

• 1 ¼ cups walnuts
• 125g butter, softened to room temperature
• 2 Tbsp Chelsea Caster Sugar
• Zest of 2 lemons
• 1 cup plain flour, sifted
• ¼ tsp sea salt
• ½ cup Chelsea Icing Sugar

• 1 cup cream
• ¼ cup brandy
• 1 vanilla bean, spilt and seeds scraped
• 1 cinnamon stick
• 3 egg yolks
• 2 Tbsps Chelsea Caster Sugar

Cookie Dough

• 2 Cups Plain White Flour
• ½ teaspoon Baking Soda
• 1 Tablespoon Ground Ginger
• 1 Cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
• 150 grams Butter, cubed
• 1 Egg, beaten
• 1-2 Tablespoons Chelsea Golden Syrup

Icing for Piping

• 2 Egg Whites
• 2 Cups Chelsea Icing Sugar