Occasion - Fundraisers

Biscuits

• 100g butter
• ¼ cup Chelsea Golden Syrup Tin
• 1 ¾ cups quick cooking oats
• ¼ cup desiccated coconut
• ½ cup Chelsea Demerara Sugar
• ¼ cup Edmonds Standard Grade Flour, sifted

Chocolate Cream

• 150g dark chocolate, finely chopped
• 2 tablespoons thickened cream

Roasted Peaches

• 8 large Golden Queen peaches
• 1 cup Chelsea White Sugar

Chutney

• 500g (approx) roasted Golden Queen peaches and juice
• 1 large onion roughly chopped
• 3 gloves garlic (1 tsp crushed)
• 1 red chilli finely sliced
• ½ cup Chelsea Soft Brown Sugar
• ½ cup cider vinegar
• grated rind and juice of 1 lemon
• 100g dates
• 100g sultanas
• 100g glacé ginger
• ½ tsp ground cinnamon
• ½ tsp ground cardamom

• 1kg limes
• 2 onions, chopped finely
• 1 Tbsp salt
• 3 cooking apples, peeled and chopped
• 400ml cider vinegar
• 1 tsp ground ginger
• 1 cup raisins
• 2 ¼ cups Chelsea White Sugar
• 8 kaffir lime leaves

• 3kg blackberries
• 3kg Chelsea White Sugar
• 1kg over-ripe bananas

Cupcakes

• 125g butter
• ½ cup Chelsea Caster Sugar
• 2 eggs
• 1 tsp vanilla essence
• 1 cup standard flour
• 2 tsp baking powder
• ¼ cup milk
• 1 heaped tsp ground ginger
• ½ tsp cinnamon

Icing

• 125g butter
• 200g Chelsea Soft Brown Sugar
• 80ml cream
• 2 cups Chelsea Icing Sugar
• 2 dessertspoons cream cheese

• 1 small ready made Christmas Pudding
• 1 cup chocolate chips
• ¼ cup coconut
• 2-3 Tbsp orange juice or brandy
• ¼ cup Chelsea Icing Sugar
• extra coconut for coating

• 250g butter
• 1 teaspoon sweetened coffee essence
• ½ cup Chelsea Icing Sugar
• 1 ½ cups flour
• ½ cup cornflour

For the filling

• 50g butter, softened
• ¾ cup Chelsea Icing Sugar
• 1 tablespoon sweetened coffee essence

• 125g butter
• 1 cup Chelsea Dark Cane Sugar
• 2 tsps baking soda
• 1 tsp salt
• 2 tsps ground ginger
• 1 tsp mixed spice
• 1 tsp cinnamon
• 1 cup Chelsea Treacle
• ½ cup warm water
• 7 cups flour

ROYAL ICING

• 2 egg whites
• 2 Tspn cold water
• 1 Tspn strained lemon juice (no pips or fibre)
• 2 ½ cups Chelsea Icing Sugar or Chelsea Flavoured Icing Sugar

• 6 medium onions
• ¼ cup Chelsea Organic Raw Sugar
• 1 ½ cups beef stock
• ¼ cup balsamic or red wine vinegar
• 4 Tbsp grainy whole seed mustard
• 250g sour cream (or low fat sour cream)
• 3 Tbsp chopped parsley

• 500g berries e.g. raspberries, blackberries
• 2 cups Chelsea Organic Raw Sugar
• 1 tsp of freshly squeezed lemon juice

• 1 cup Edmonds Standard Grade Flour
• 1 cup rolled oats
• ¾ cup desiccated coconut
• ½ teaspoon ground cinnamon
• ¾ cup Chelsea Demerara Sugar
• 125g butter
• 3 tablespoons Chelsea Golden Syrup Tin
• ½ teaspoon bicarbonate of soda

• 250g standard flour
• 1½ tsp baking powder
• 120g butter, or 60g butter and 60g vegetable shortening
• (e.g. Kremelta), at room temperature
• 120g Chelsea Dark Cane Sugar
• 1 tsp vanilla essence
• 2 eggs
• ½ cup buttermilk, at room temperature
• 2 tbsp milk
• 1 tsp baking soda
• 1 tsp white vinegar

Hokey Pokey

• 75g Chelsea White Sugar
• 2 tbsp Chelsea Golden Syrup
• 1 tsp baking soda

Caramel Buttercream

• 100g unsalted butter
• 125g Chelsea Soft Brown Sugar
• 75g Chelsea Golden Syrup
• 125ml cream
• 1kg Chelsea Icing Sugar, sifted

• 4 large peeled and finely sliced red onions
• ½ cup Chelsea Soft Brown Sugar
• ½ kg blackcurrants (fresh or frozen)
• 1 Tbsp balsamic vinegar
• ¼ cup water

• 200g flour
• 150g Chelsea Soft Brown Sugar
• 2 tsp baking powder
• 100ml oil
• 50g desiccated coconut
• 250g plain yoghurt
• 250g crushed pineapple
• 1 tablespoon milk
• 1 egg
• cooking spray oil
• Almonds to decorate 

• 5 limes
• 1 lemon
• 1 cup (250ml) boiling water
• 500g Chelsea Jam Setting Sugar

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