Occasion - School Holidays

• 1 cup Edmonds Self Raising Flour (150g)
• 2 Tbsp Chelsea White Sugar
• ½ tsp finely grated lemon zest (optional)
• 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
• 1 egg, lightly beaten
• 30g Butter, melted (or margarine)

To serve

• 2 bananas, sliced
• 1 punnet blueberries (or frozen berries, defrosted)
• Chelsea Flavoured Syrup - Maple or Honey Maple.

• 125g butter, softened
• ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
• 2 eggs
• 1 cup mashed banana (about 2 large bananas)
• 1 tsp vanilla essence
• 1 tsp Edmonds Baking Soda
• 2 Tbsp hot Meadow Fresh Milk
• 1 ¾ cups Edmonds Standard Grade Flour (263g)
• 1 tsp Edmonds Baking Powder

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 1 Tbsp butter, softened
• 1 Tbsp cocoa powder
• 2-3 Tbsp boiling water

• 200g butter
• 1 cup Chelsea White Sugar
• 1 cup Chelsea Soft Brown Sugar
• 2 eggs
• 2 tsp vanilla essence
• 3 cups Edmonds Standard Grade Flour
• pinch of salt
• 1 tsp Edmonds Baking Powder
• 2 cups chocolate chips

• ½ cup Edmonds Standard Grade Flour (75g)
• ¼ cup rolled oats (30g)
• ¼ cup desiccated coconut (25g)
• ¼ cup Chelsea Soft Brown Sugar (50g)
• ½ tsp mixed spice or ground cinnamon
• 75g butter
• 5-6 Granny Smith apples
• 2 Tbsp Chelsea Golden Syrup
• 2 Tbsp Chelsea Raw Sugar or Demerara Sugar

• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 tsp Edmonds Baking Powder
• 1 tsp Edmonds Baking Soda
• ½ tsp salt
• 3 large ripe bananas (mashed)
• ¾ cup Chelsea White Sugar (170g)
• 1 egg
• 80g butter, melted

Cupcakes

• 150g butter, softened 
• 1 ½ cups Chelsea Caster Sugar (338g)
• 2 eggs 
• 2 ½ cups Edmonds Self Raising Flour (375g)
• 1 ¼ cups Meadow Fresh Milk (310ml)
• 2 tsp vanilla extract 

Buttercream Icing

• 150g butter, softened 
• 2 ¼ cups Chelsea Icing Sugar (338g)
• 2 Tbsp Meadow Fresh Milk 
• 1 ½ tsp vanilla extract
• Raspberries, sugar flowers or sprinkles to decorate

• 1 Tbsp instant coffee granules
• ¾ cup water
• 2 cups Chelsea White Sugar
• 1¾ cups Edmonds Standard Grade Flour
• ¾ cup cocoa powder
• 2 tsp vanilla essence
• 2 tsp Edmonds Baking Soda
• 1 tsp Edmonds Baking Powder
• ½ tsp salt
• 2 eggs
• 1¼ cups Meadow Fresh Milk (or Rice/Soya Milk)
• ½ cup sunflower or soya oil

Icing Ingredients

• 1½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water

• 125g butter, softened
• ½ cup Chelsea Soft Brown Sugar (lightly packed) (100g)
• ½ cup Chelsea Caster Sugar (113g)
• ½ tsp vanilla essence
• 1 egg
• 1 ¾ cups Edmonds Self Raising Flour (263g)
• ½ tsp salt
• ½ cup chocolate chunks or chips (100g)

• 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

• 2 eggs
• 2 ripe bananas, peeled and mashed
• 1 cup Meadow Fresh Milk, any type (250ml)
• ¾ cup Chelsea Soft Brown Sugar (150g)
• ¼ cup Olivani Pure Olive Oil (60ml)
• 2 ½ cups Edmonds Standard Grade Flour (375g)
• 4 tsp Edmonds Baking Powder
• 1 cup chocolate chips (200g)

• 2 cups Edmonds Standard Grade Flour (300g)
• 1 cup Chelsea Soft Brown Sugar, Chelsea Dark Cane Sugar or Chelsea Organic Coconut Sugar (200g)
• 1 Tbsp ground ginger 
• ½ tsp Edmonds Baking Soda
• 150g butter, cubed
• 1 egg, beaten
• 1 Tbsp Chelsea Golden Syrup

Icing

• 1 egg white
• 1 ½ cups Chelsea Icing Sugar (225g)
• 1 tsp lemon juice
• Water, if needed
• Gel food colouring (optional)
• Lollies or currants, to decorate (optional)

• 250g butter, softened
• ¾ cup Chelsea Icing Sugar
• ½ cup Edmonds Fielder's Cornflour
• 1 ½ cups Edmonds Standard Grade Flour
• Chelsea Coffee Sugar Crystals for decoration 

• 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

• 100g butter
• 2 Tbsp Chelsea Golden Syrup Tin
• ½ cup Chelsea Raw Sugar
• ½ tsp Edmonds Baking Soda
• 2 Tbsp boiling water
• ½ cup Edmonds Standard Grade Flour
• ½ cup coconut
• ¾ cup rolled oats
• ⅓ cup mixed seeds -sunflower & pumpkin

Sponge

• 125g butter, cubed, softened
• ¾ cup Chelsea Caster Sugar (170g)
• 1 tsp vanilla extract
• 2 eggs
• 1 ⅓ cups plain flour (200g)
• 2 ½ tsp baking powder
• ½ cup milk (125ml)

Icing

• 85g packet raspberry jelly crystals
• ½ cup boiling water (125ml)
• 30g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 2-3 cups desiccated coconut (200-300g)

To Serve

• 1 cup cream (250ml)
• 3 Tbsp Chelsea Icing Sugar (optional)
• ⅓ cup raspberry jam (105g)