Occasion - Christmas

• 2 sheets ready rolled sweet pastry
• 1 ½ cups mashed pumpkin, well drained
• 3 eggs
• 1 cup cream
• ½ cup Chelsea Brown Sugar
• ½ cup Chelsea Blackstrap Molasses
• ¼ cup flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ginger

Maple Pecans

• ½ cup Chelsea Maple Flavoured Syrup
• ½ cup pecan nuts

• 2 cups whole almonds (not blanched)
• 250g dark or milk chocolate
• 6 egg whites
• 2 cups Chelsea Caster Sugar
• 1 cup finely chopped pitted dates
• ½ cup sliced almonds to garnish
• 300ml cream

Cake

• ½ cup plain flour, sifted
• 5 large eggs, separated, left at room temperature for 30 minutes
• 1 teaspoon vanilla extract
• ½ cup plus 2 tablespoons Chelsea White Sugar, divided
• ¼ teaspoon salt
• ¼ teaspoon cream of tartar
• 60 grams unsalted butter, melted and cooled
• 2 tablespoons Chelsea Icing Sugar

Espresso syrup

• ½ cup espresso or very strong black coffee
• 2 tablespoons Chelsea White Sugar
• 1 tablespoon Cognac or brandy

Filling

• 250 grams mascarpone cheese
• ¼ cup Chelsea White Sugar
• ¼ teaspoon ground cinnamon
• 1 tablespoon Cognac or brandy
• ½ cup chilled thickened cream

Ganache

• 340 grams 60% (or higher) bittersweet chocolate, finely chopped
• ¾ cup thickened cream
• 2 tablespoons light corn syrup

Decoration

• Chelsea Icing Sugar for dusting
• Raspberries and any tree leaves

• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1½ cups self-raising flour
• ½ cup plain flour
• ¾ cup milk

To Decorate

• 150g unsalted butter, softened
• 250g Chelsea Vanilla Icing Sugar or Chelsea Berry Icing Sugar
• Marshmallows
• Pink smarties
• Oreos
• Jelly beans, red and black

• 4 cups christmas fruit mince
• 250g butter
• 1 cup Chelsea Soft Brown Sugar
• 1 cup grated carrot
• 4 eggs lightly beaten
• ⅔ cup plain flour
• ⅔ cup self raising flour
• 4 cups bread crumbs or cobination stale cake and bread crumbs

• 250g pitted dates, chopped
• 200ml water
• 100ml full-fat milk
• 100g butter, softened
• 100g Chelsea Soft Brown Sugar
• 3 eggs
• 2 Tbsp Chelsea Honey Maple Flavoured Syrup
• 175g gluten free flour
• ½ tsp gluten free baking powder
• 1 tsp vanilla bean paste
• ¼ tsp flaky sea salt

Sticky Toffee Sauce

• 100g Chelsea Soft Brown Sugar
• 100g butter
• 125ml cream

• 4 medium egg whites
• 225g Chelsea Caster Sugar
• 1 tsp cornflour
• ½ tsp white wine vinegar
• ½ tsp vanilla essence

• 4 cups nuts (can use any mixture for example raw almonds, roasted peanuts, roasted mixed almonds, cashews, pecans etc)
• 1 cup water
• 1 cup Chelsea White Sugar
• 1 tsp vanilla extract
• Finely ground salt

• 1 cup water
• 1 cup lemon juice
• 1 cup Chelsea Caster Sugar
• 1 cup passionfruit pulp
• Finely grated rind of lemon

PASTRY

• 1 Cup Plain Flour
• ½ Cup Self-raising Flour
• ¼ Cup Chelsea Icing Sugar
• ¼ Cup Custard Powder
• 125g unsalted Butter, chopped
• 2 teaspoons lemon rind
• ¼ Cup Ice Water

FILLING

• 1 Green Apple, peeled, cored and grated
• 410g Jar Fruit Mince
• Chelsea White Sugar
• Chelsea Icing Sugar for sprinkling

• 250ml marsala (can also use grape juice or brandy)
• 100g + 3 tbsp Chelsea Caster Sugar
• 1 cup water
• 1 tsp vanilla bean paste
• 4 firm pears, peeled, cored and cut into eighths
• 500g mascarpone cheese
• 1 ½- 2 cups Greek yoghurt
• 30 (300g) sponge finger biscuits
• 1 ½ cups strong espresso coffee
• Cocoa powder, dusted, grated dark chocolate, and toasted hazelnuts, chopped (optional), to serve

• 1 400ml can coconut cream
• 1 400g can chickpeas
• 1 cup (220g) Chelsea Caster Sugar
• 1 tbs cornflour
• 2 tbs Chelsea Maple Flavoured Syrup
• 1 tsp vanilla extract
• berries to serve

• 250g butter, softened
• ¾ cup Chelsea Icing Sugar
• ½ cup cornflour
• 1 ½ cups standard flour
• Chelsea Coffee Sugar Crystals for decoration

Pavlova

• 6 egg whites (at room temperature)
• 2 cups Chelsea Raw Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour

Toppings

• 150g milk or dark chocolate
• 1 cup Chelsea Chocolate Icing Sugar
• ½ Tbsp boiling water
• 250ml cream
• 1 punnet each blueberries, strawberries
• Handful freeze-dried cherries
• 50g milk or dark chocolate (in one piece), refrigerated

• 150g butter, softened
• 1 cup Chelsea Caster Sugar
• 2 eggs
• 1 tsp vanilla essence
• 2 ½ cups plain flour
• ¾ tsp baking powder

To Decorate

• 1 cup Chelsea Icing Sugar
• 2 Tbsp milk (or water), approximately
• 24 white marshmallows
• 4 orange-coloured liquorice allsorts
• Black writing icing pen
• 4 strips red liquorice
• 2 Tbsp dried cranberries

• 2 cups rice bubbles
• 1 cup chocolate milk bits
• 1 cup Chelsea Icing Sugar
• 1 cup full cream milk powder
• 100g glace pineapple, chopped
• 100g glace red cherries, chopped
• 100g glace green cherries, chopped
• 250g copha, melted
• 1 teaspoon vanilla essence