Occasion - Christmas

Pudding

• 1½ cups (375ml) milk
• 4 Tbsp sago*
• 120g unsalted butter, chopped
• 1 cup (160g) Chelsea Dark Cane Sugar, lightly packed.
• 2 cups (210g) soft fresh breadcrumbs
• 2 cups mixed dried fruit
• ½ tsp ground nutmeg
• 1 tsp bicarbonate of soda
• 2 tsps cold water
• 2 eggs, lightly beaten

*Look for sago in supermarket near other dessert items – ice cream cones, canned fruits etc.

Brandy Cream

• 300ml thickened cream
• 1 Tbsp Chelsea Soft Brown Sugar
• 2 Tbsp brandy

• 2 x 220g pkts good-quality white chocolate, coarsely chopped
• 80ml (⅓ cup) thickened cream
• 20g (¼ cup) desiccated coconut
• 2 tablespoons Malibu coconut liqueur
• 375g pkt white chocolate melts
• Chelsea Icing Sugar, to decorate

• 3 cups plain flour
• 2 cups Chelsea White Sugar
• ½ cup cocoa
• 2 tsp bicarbonate soda
• 1 tsp salt
• ¾ cup sunflower or vegetable oil
• 2 tbs white vinegar
• 2 tsp vanilla essence
• 2 cups cold water

Buttercream Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water
• Maltesers, to serve

Crackling

• Rind of 1.2kg boned pork belly (ask butcher to remove rind and keep for recipe)
• 2 tsp olive oil
• 2 tsp sea salt

Pork Belly

• 1.2kg boned pork belly, with rind removed
• 2 Tbsp peanut oil
• ¾ cup (120g) Chelsea Dark Cane Sugar (lightly packed)
• ¼ cup (40g) fresh ginger, shredded
• 1 large clove garlic, thinly sliced
• 3 shallots, peeled, thinly sliced
• 3 cups (750ml) water
• ¼ cup good quality fish sauce

Mango Salad

• 2 Tbsp lime juice
• 1 tsp fish sauce, extra
• 1 Tbsp Chelsea Dark Cane Sugar, extra
• 1 mango, thinly sliced
• ½ long chilli, sliced
• 1 shallot, finely sliced (extra)
• 100g mixed lettuce
• 1 cup mint leaves
• 1 cup coriander leaves

• 1 cup fresh breadcrumbs
• 1 cup Chelsea White Sugar
• 2 tablespoons butter
• 1 cup hot water
• 2 cups mixed fruit
• 1 cup plain flour
• 2 teaspoons baking soda
• 1 teaspoon each of cinnamon & nutmeg

Marinade

• 1½ cups Chelsea Honey Maple Flavoured Syrup
• 2 star anise
• 1 red chilli, seeds removed, finely chopped
• ½ tsp ginger
• ½ tsp five spice powder
• 3 Tbsp rice cooking wine
• 1 Tbsp dark soy sauce

Chicken

• 1 whole free-range chicken, butterflied down the spine (ask your butcher to do this for you)
• 2 Tbsp toasted sesame seeds
• 1 red chilli, sliced diagonally
• 1 spring onion, finely julienned and placed in ice water

To Serve

• 2 cups white rice
• 1 tsp black sesame seeds
• 2 spring onions, quartered lengthwise (do not remove roots)

• 1 cup Chelsea Caster Sugar
• 2 egg whites
• 2 cups cornflakes
• 1 cup salted peanuts
• pinch salt

• 50g butter
• 50g Chelsea Brown Sugar
• 50g Chelsea Golden Syrup
• 50g plain flour, sifted
• ¼ tsp ground ginger
• half a lemon, zest and 1 tsp juice
• 1 tsp brandy
• sunflower or vegetable oil, for greasing
• 300ml cream whipped
• fruit for garnish (strawberries, mint leaves) 

Base

• 250g crunchy Anzac biscuits (store bought, or make your own using this recipe)
• 80g butter, melted

Filling

• 500g full fat cream cheese, at room temperature
• ½ cup Chelsea Icing Sugar (75g)
• 2 Tbsp Chelsea Golden Syrup
• 175g white chocolate, roughly chopped
• ⅔ cup cream (167ml)

Topping

• ½ cup Chelsea Soft Brown Sugar (100g)
• ⅓ cup Chelsea Golden Syrup (120g)
• 50g butter
• ½ cup cream (125ml)
• Pinch sea salt (optional)

To Decorate (Optional)

• ⅔ cup cream (167ml)
• 1 Tbsp Chelsea Icing Sugar
• 3-4 crunchy Anzac biscuits, roughly crushed

• 2 cups Chelsea Dark Cane Sugar
• 50g butter
• 300ml cream
• 1 tsp vanilla essence
• 2 tbsp brandy

• ½ cup reduced cream
• ¼ cup Chelsea Caster Sugar
• 125 g milk chocolate, chopped into pieces
• ¼ cup each of chopped marshmallows, glacé cherries, toasted almonds
• 200 g dark chocolate

• 225g butter
• 225g Chelsea Soft Brown Sugar
• 2 Tbsp Chelsea Golden Syrup
• 5 eggs
• 500g flour
• 50g almonds
• 1kg mixed Fruit
• ½ tsp baking soda dissolved in ¼ cup milk
• 2 tsp mixed spice
• 2 tsp cinnamon
• 1 tsp each of Rum, Brandy, Vanilla, and Almond essence

• 1.25kg oranges (about 5)
• 800mls water
• 1kg Chelsea Jam Setting Sugar 
• 2 Tbsp whiskey

• Gingerbread
• 125g butter
• ¼ cup Chelsea Dark Cane Sugar
• ⅓ cup Chelsea Treacle
• 1 egg
• 2½ cups plain flour, sifted
• 1 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp baking soda

Icing

• 1 egg white
• 2 cups Chelsea Icing Sugar
• Assorted food colours

• 125g butter
• ¾ cup Chelsea Caster Sugar
• 1 egg
• ½ tsp vanilla essence
• 2 cups plain flour
• 2 Tbsp cocoa
• ½ tsp baking powder

For Decoration

• 90g white baking chocolate
• Silver sugar pearls
• Coloured sugar pearls

• 6 egg whites
• 2 cups Chelsea Caster Sugar
• 1 ½ cups chopped hazelnuts (skin removed)
• 48 small plain water crackers crushed to crumbs (e.g.. Plain Snax)
• 300 ml cream
• ½ cup chopped dark chocolate
• ¼ cup extra chopped hazelnuts