Other - The Great Kiwi Bake Off

Base

• 300g dried dates
• 300g prunes
• 200g pistachios
• ½ cup coconut
• ½ cup cocoa nibs
• 1 tsp cocoa
• 1 tsp coconut oil
• Pinch of salt
• Vanilla

Pumpkin Ginger Cheesecake

• 250g cream cheese
• 250g sour cream
• 250g ricotta
• 1 cup Chelsea White Sugar
• ¼ cup cornflour
• 3 eggs
• Knob of fresh ginger
• Cup of cooked pumpkin

Honeycomb Topping

• 165g Chelsea White Sugar
• 125ml honey
• 40ml water
• 1 tbsp Chelsea Golden Syrup
• Vanilla
• 1 ½ tsp bicarbonate of soda
• 200g dark chocolate, chopped

White Chocolate & Tamarillo Cheesecake

• 500g white chocolate
• 500g cream cheese
• 4 eggs
• 300g sour cream
• Orange zest

Tamarillo Topping

• 8 ripe tamarillos

Gingerbread

• 375g unsalted butter
• 300g Chelsea Dark Cane Sugar
• 50g Chelsea Blackstrap Molasses
• 100g Chelsea Golden Syrup
• 900g plain flour
• 1 tbsp baking soda
• 2 tbsp ground ginger
• 2 tsp mixed spice
• 1 tsp cardamom
• 20 yellow boiled sweets for glass windows

Plain Biscuit

• 400g butter
• 4 cups flour
• ½ cup Chelsea Icing Sugar
• ½ cup custard powder
• 10 orange/yellow hard-boiled sweets

Royal icing

• 3 egg whites
• 700g Chelsea Pure Decorating Icing Sugar
• 3 tsp lemon juice
• Food colouring gel (green, red & blue)

Decoration

• White fondant

Cinnamon Icing

• 250ml warm milk
• 1 tsp yeast
• 1 tbsp Chelsea White Sugar
• 3 ½ cups flour
• 4 tbsp oil
• 1 tsp salt
• 1 tsp vanilla
• 150g clarified butter
• 5 tbsp til
• Enough oil for deep frying

To serve

• Sour Cream
• Sour Cherry Jam
• Pistachios

Pastry

• 4 ½ cups standard flour
• 1 ½ tsp salt
• 300g unsalted butter (chilled and cubed)
• 12 egg yolks
• 1 ½ cups Chelsea Caster Sugar

Filling

• 2 cups fresh/frozen raspberries
• 2 cups fresh/frozen blueberries
• 2 cups fresh/frozen blackberries
• 3 Granny Smith apples
• 1 cup Chelsea White Sugar
• 1 tbsp lemon juice
• 4 tbsp cornflour
• 2 tbsp butter
• 1 egg white (beaten)

Flaky Puff Pastry

• 250g plain flour
• 250g butter (only slightly cold, 8-10°C ideally)
• ¾ tsp salt
• 110ml very cold water

Hazelnut Spread

• 1 cup hazelnuts (roasted and skins removed)
• 340g milk chocolate (chopped and melted)
• 2 tbsp vegetable oil (e.g. canola)
• 3 tbsp Chelsea Icing Sugar
• 1 tbsp cocoa powder
• ½ tsp vanilla essence
• ¾ tsp salt

Honey Glaze

• ¼ cup unsalted butter
• ½ cup Chelsea Soft Brown Sugar
• 1 tbsp honey
• ¼ tsp salt
• 1 -2 tbsp milk

To decorate/assemble

• 1 cup whole hazelnuts (lightly crushed in a mortar & pestle)
• 10 dried apricots

Base Pastry

• 230g butter
• 1 ½ cups Chelsea White Sugar
• 2 cups flour
• 2 egg yolks

Lattice Pastry

• 1 ½ cups flour
• 2 tbsp Chelsea White Sugar
• Pinch of salt
• 120g butter
• 1 egg
• 2 tbsp cold water

Pear & Peach Filling

• 2 tins quartered pears
• 3 tins peaches
• 2 bunches of basil
• ¼ cup cornflour
• ¼ cup flour
• 2 tsp vanilla extract
• ½ cup Chelsea Soft Brown Sugar
• ¼ tsp ground cloves
• Chelsea Icing Sugar to decorate
• 1 egg for egg wash
• Chelsea Caster Sugar for dipping pastry leaves