Occasion - Halloween

• 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 bi-carb soda

Icing

• 1 egg white
• 250g Chelsea Icing Sugar, sifted
• White & Black food colours

• 12 chicken or beef thin sausages, cut in half
• 3 sheets frozen puff pastry, cut into 1.5cm wide strips
• 1 egg beaten for egg wash
• ¼ cup poppy seeds

BBQ Sauce

• 1 Tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp sweet smoked paprika
• 2 tsps cumin powder
• 2 cups (500ml) beef or chicken stock
• ½ cup (125ml) tomato sauce
• 2 Tbsps apple cider vinegar
• ½ cup (125ml) Chelsea Treacle
• 2 Tbsps Chelsea Caster Sugar

Carrot Cake

• 1 ½ cups self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ¾ cup Chelsea Caster Sugar
• 2 medium carrots, peeled, finely grated
• 3 large eggs
• ¾ cup vegetable oil (e.g. rice bran or sunflower)
• ¼ cup Chelsea Treacle
• 250g cream cheese, softened
• 50g butter, softened
• ½ cup Chelsea Icing Sugar

Decoration

• 2 x 375g bags white chocolate melts
• 2 tsps vegetable oil
• 45 lollypop sticks or skewers
• 1 piece of Styrofoam
• 100g dark chocolate, melted

Mousse

• 200g dark chocolate, chopped
• 1 tbsp Chelsea Golden Syrup
• 3 eggs, separated
• 1 tbsp Chelsea Dark Cane Sugar
• 1 cup thickened cream
• Drinking chocolate, for gravel
• Tiny flowers for decoration

Gingerbread Gravestones

• 125g butter, at room temperature
• ½ cup firmly packed Chelsea Soft Brown Sugar
• ½ cup Chelsea Treacle
• 1 egg yolk
• 2½ cups plain flour
• 1 tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp bicarbonate of soda
• Chelsea Demerara Sugar, for sprinkling
• Tubes of white writing gels

For the hand

• 8 leaves gelatine
• 600ml water

For the ginger syrup

• 125ml water
• 100g Chelsea Caster Sugar
• 50g peeled and sliced ginger
• 2 cinnamon sticks
• 5 whole cloves

For the punch

• 2 litres dark coloured juice, such as pomegranate or cranberry, chilled
• 2 litres sparkling water, chilled
• 300ml rum or vodka (optional)

• 2 egg whites (from 50g eggs) at room temperature
• ½ cup Chelsea Raw Sugar
• 3 Tbsp almond meal
• 1 Tbsp cocoa powder, sifted
• 100g milk chocolate buds, melted
• 24 almond flakes
• 24 currants
• Licorice, to make tails

• 125g butter, at room temperature
• ½ cup (100g) firmly packed Chelsea Soft Brown Sugar
• ½ cup (125ml) Chelsea Golden Syrup
• 1 egg yolk
• 2½ cups (375g) plain flour
• 1 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp bicarbonate of soda
• Plain flour, to dust

Royal icing

• 1 egg white
• 1 cup (150g) Chelsea Icing Sugar, sifted
• ½ tsp lemon juice