Occasion - Fundraisers

• ¾ cup + 2 Tbsp Edmonds Standard Grade Flour (131g)
• ¼ cup + 2 Tbsp cocoa powder (38g)
• ¾ tsp Edmonds Baking Soda
• ¾ tsp Edmonds Baking Powder
• ¼ tsp salt
• ½ cup Chelsea Soft Brown Sugar (100g)
• ½ cup Chelsea White Sugar (113g)
• 1 egg
• ½ cup Meadow Fresh Milk (125ml)
• ¼ cup Olivani Pure Olive Oil (60ml)
• 1 tsp vanilla
• ½ cup boiling water (125ml)

Berry Icing

• 2 ½ cups Chelsea Icing Sugar (375g) (see tip below)
• 2-3 Tbsp boiling water
• 50g butter, softened
• A few drops of pink food colouring and raspberry or strawberry essence

• 3 ½ cups Chelsea White Sugar
• 200g sweetened condensed milk 
• 125g butter
• ½ cup Meadow Fresh Original Milk
• 3 Tbsp Chelsea Golden Syrup (tin)
• ½ tsp salt
• 2 tsp vanilla essence

• 5 Tbsp Chelsea White Sugar or Chelsea Caster Sugar
• 2 Tbsp Chelsea Golden Syrup
• 1 tsp Edmonds Baking Soda

• 4 eggs
• 1 ½ cups Chelsea White Sugar
• 100g butter, cut into little pieces
• grated rind and juice of 2 lemons

• 3 very ripe bananas
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 cup Chelsea White Sugar(225g)
• 65g butter, melted
• 1 egg
• 1 tsp vanilla essence
• 1 tsp Edmonds Baking Soda
• ½ tsp Edmonds Baking Powder

Topping (optional)

• 1 ripe banana, peeled and sliced into 2 long halves
• 2 Tbsp Chelsea Coffee Sugar Crystals

• 250g butter, softened
• ½ cup Chelsea Icing Sugar
• 1 tsp vanilla essence
• 1 ½ cups Edmonds Standard Grade Flour
• ¾ cup Edmonds Fielder's Cornflour

Filling

• 75g butter, softened
• 1 ¼ cups Chelsea Icing Sugar
• 2 Tbsp Chelsea Maple Flavoured Syrup

• 3 cups Chelsea White Sugar or Chelsea Organic Raw Sugar
• 1 Tbsp white vinegar
• 1 Tbsp butter
• ½ cup water
• ½ tsp cream of tartar
• Few drops Red food colouring
• 8 apples
• 8 wooden ice-block sticks or wooden sticks

• 3 cups Chelsea White Sugar
• 200ml (½ a tin) of condensed milk
• 4oz butter (125gms)
• 1 teaspoon of Vanilla essence
• ½ cup milk
• 1 Tbsp Chelsea Golden Syrup
• Pinch of salt
• 1 cup of chopped nuts (optional)

• 100g butter
• 1 cup milk (250ml)
• 6 cups Chelsea Icing Sugar (900g)
• 1 tsp salt
• 1 cup desiccated coconut (100g)
• 1 tsp vanilla essence
• Pink food colouring

• 6 lemons, scrubbed in cold water
• 1.5kg Chelsea White Sugar
• 50g (½ packet) citric acid
• 3 litres water

• 1 cup Chelsea Icing Sugar
• 2 Tbsp of powdered drink crystals (e.g. Refresh)
• 1 ½ tsp citric acid
• 1 ½ tsp tartaric acid
• 1 tsp baking soda
• 6 lollipops

• 1 cup Edmonds Standard Grade Flour
• ¾ cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
• 1 cup rolled oats
• ½ cup diced dried apricots
• ½ cup dark chocolate bits
• ¼ cup shredded dried coconut
• 3 Tbsp Chelsea Golden Syrup Tin
• 120g butter, melted
• 1 tsp Edmonds Baking Soda

• 6 kg ripe red tomatoes
• 4 apples
• 2 onions
• 2 Tbsp allspice
• 2 cloves garlic (1 tsp crushed)
• 1 ½ kg Chelsea White Sugar
• ¼ cup salt
• ground black pepper
• 1 litre malt vinegar

• 175g butter, softened
• ½ cup Chelsea Icing Sugar
• 1½ cups plain flour
• ½ cup cornflour
• Pinch of salt
• Optional Chelsea Coffee Sugar Crystals, Demerara or Raw Sugar to decorate.

• 2 ½ cups self raising flour
• ½ tsp bicarbonate of soda
• ½ cup (60g) quick cooking oats
• ½ cup Chelsea Soft Brown Sugar
• ½ cup Chelsea Golden Syrup (in the tin)
• 2 eggs lightly beaten
• 2 small overripe bananas mashed
• ⅓ cup vegetable oil
• ¾ cup buttermilk

Topping

• ⅓ cup Chelsea Easy Pour Golden Syrup, extra
• ⅓ cup pistachio nuts, for garnish

• 1kg plums, stoned and quartered
• 380g apples (about 3 medium), peeled, cored and cut into chunks
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 heaped tsp (approx.) of ginger, finely chopped
• 375ml white vinegar
• 500g Chelsea Raw Sugar
• ½ tsp dried chilli flakes
• 1 tsp chinese five spice
• ¼ tsp salt