Pastry

• 100g butter, cubed
• 1 cup water (250ml)
• 1 cup Edmonds Standard Grade Flour (150g)
• 3 eggs

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 1 ½ Tbsp cocoa powder
• 3-4 Tbsp hot water 

Filling

• 1 cup Meadow Fresh Original Cream (250ml)
• 125g mascarpone
• 2 Tbsp Chelsea Icing Sugar
• 1 tsp vanilla extract

• 120g butter
• 4 cups self-raising flour
• ½ tsp salt
• 1½ cups milk
• ½ cup Chelsea Soft Brown Sugar
• 1½ cups mixed dried fruit (sultanas, currants etc.)
• 1 tsp cinnamon

Glaze

• 2 Tbsp water
• 2 Tbsp Chelsea White Sugar
• 2 tsp gelatine

BUNS

• 1 ¼ tsp dry yeast
• ⅔ cup lukewarm milk
• 3 cups plain flour
• ¼ cup Chelsea Caster Sugar
• ¼ tsp salt
• 2 extra large eggs, lightly beaten
• 125g butter, melted

SPICED BUTTER AND CURRANT FILLING

• 100g butter softened
• ½ cup lightly packed Chelsea Soft Brown Sugar
• 2 tsp ground cinnamon
• ½ cup dried currants

LEMON DRIZZLE ICING

• 1 cup Chelsea Icing Sugar, sifted
• 2 tsp boiling water
• 1 Tbsp lemon juice

Syrup

• 4 cups (1 litre) Chelsea White Sugar
• 2½ cups (625 ml) water
• 1 cinnamon stick
• 1 x 2,5 cm piece fresh root ginger
• 1 Tbsp (15 ml) lemon juice
• ½ tsp (2,5 ml) cream of tartar
• ½ tsp glycerine (optional for extra shiny koeksisters)

Dough

• 4 cups (4 x 250 ml) High grade flour
• ½ tsp (2,5 ml) salt
• 4 tsp (20 ml) baking powder
• 1 Tbsp (15 ml) sugar
• ¼ cup (60 ml) butter
• 2 eggs
• ½ cup (125 ml) milk
• ± ½ cup (125 ml) water
• oil for frying (sunflower or canola)

• 390g Flour
• 260g Butter
• 130g Chelsea Icing Sugar
• a dash of lemon juice
• 1 egg yolk
• 10g vanilla sugar
• a pinch of salt

• 1 whole egg (large)
• 2 egg yolks (large)
• 115g Chelsea Caster Sugar
• 2 tbsp cornflour
• 400ml full fat (creamy) milk
• 2 tsp vanilla extract
• 1 sheet ready rolled puff pastry

• 250g high grade plain flour
• 1tsp fine sea salt
• 250g butter, at room temperature, but not soft
• About 150ml cold water

PASTRY

• 85g butter, softened
• ½ cup Chelsea Caster Sugar (115g)
• 1 egg
• 1 tsp finely grated lemon zest
• 1 cup Edmonds Standard Grade Flour (150g)
• ¾ cup Edmonds Fielder's Cornflour (115g)
• 1 tsp Edmonds Baking Powder

FILLING

• ¼ cup Edmonds Fielder's Cornflour (38g)
• 1 Tbsp finely grated lemon zest
• ½ cup lemon juice (125ml)
• 4 egg yolks
• 1 cup Chelsea Caster Sugar (225g)
• 1 cup water (250ml)
• 1 Tbsp butter

SWISS MERINGUE TOPPING

• ⅔ cup Chelsea Caster Sugar (150g)
• 4 egg whites
• 1 tsp vanilla extract

• 4-5 sheets of flaky pastry
• 1kg of mince at room temperature
• ¼ cup tomato paste
• a generous swirl of barbecue sauce
• Colby cheese sliced - enough to place 1 layer in dish

• 200g wheatmeal biscuits
• ¼ cup ground almonds
• 100g butter, melted
• 4 eggs, separated
• 395g can condensed milk
• Finely grated rind and juice of 4 limes
• 4 tablespoons Chelsea Caster Sugar

Pastry

• 2 tbsp Chelsea White Sugar
• 2 eggs, divided
• 125g butter, softened
• 1 ¾ cups Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder
• Pinch of salt

Filling

• ¼ cup Edmonds Fielder's Cornflour
• 1 tbsp finely grated lemon zest
• ½ cup lemon juice
• 4 egg yolks
• 1 cup Chelsea White Sugar
• 1 cup water
• 1 tbsp butter

Meringue Topping

• 4 egg whites
• 1 cup Chelsea Caster Sugar or Chelsea Raw Caster Sugar

• 200g butter
• 140g potato starch
• 120g rice flour
• 160g fine cornmeal (fine polenta)
• 110g Chelsea Caster Sugar
• 2 tsps guar or xanthan gum (a mix of both works best)
• 2 eggs
• 2–4 Tbsps cold water
• extra rice flour

• 125ml whole milk
• 100g butter
• ½ tsp salt
• 1½ tsp Chelsea Caster Sugar
• 150g high grade flour
• 4 large eggs
• 1 egg whisked with 2 tablespoons of water for egg wash

• Filo Pastry
• 750g plain flour
• 2 Tbsp vinegar
• 1 tsp salt
• 1 water glass of extra virgin olive oil
• 1½ glasses (approximately) lukewarm water
• Extra olive oil for brushing the filo sheets
• Extra flour for dusting

Filling

• 600g fresh spinach
• 40g mild flavour olive oil
• Salt and pepper to season
• 150g onion finely chopped
• 200g feta cheese
• 1 egg

• 1 cup milk
• ⅓ cup Chelsea Coffee Sugar Crystals
• 125g butter
• 2 tsp instant coffee
• 2 cups plain flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 2 extra large eggs, lightly beaten

Chocolate glaze

• ½ cup cream
• 1 Tbsp Chelsea Soft Brown Sugar
• 100g dark chocolate, chopped

Dough

• 1kg high grade flour
• 20g salt
• 50g softened butter
• 100g Chelsea White Sugar
• 25g instant active dried yeast
• 1 small egg
• 600ml warm water or milk

Filling

• 50g melted butter
• 3 Tbsp Chelsea Soft Brown Sugar
• ½ tsp ground cinnamon
• ½ cup sultanas

Icing

• 1 cup Chelsea Icing Sugar
• Hot water