Season - Autumn

• 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 cup Edmonds Self Raising Flour (150g)
• 3 Tbsp cocoa powder
• ½ cup Chelsea Soft Brown Sugar (100g)
• 80g butter, melted and cooled
• ½ cup Meadow Fresh Original Milk (125ml)
• 1 egg, lightly beaten
• Vanilla ice cream or cream, to serve

Sauce

• ¾ cup Chelsea Soft Brown Sugar (150g)
• 2 Tbsp cocoa powder, sifted
• 1 ¼ cups boiling water (313ml)

• 3 cups rhubarb (cut into 2cm lengths)
• ½ cup Chelsea White Sugar
• 1 cup Chelsea Soft Brown Sugar
• ¾ cup flour
• ¼ cup butter
• ½ teaspoon salt

Topping

• 3-4 plums
• 1 tsp cinnamon
• 1 Tbsp Chelsea White or Raw Sugar

Cake

• 125g butter, softened
• 1 cup Chelsea White or Raw Sugar
• 2 eggs
• 1 cup flour
• 1 tsp baking powder
• Chelsea Icing Sugar to dust

• 1kg peeled, diced feijoas
• 1kg Chelsea Jam Setting Sugar
• 1 lemon, zest and juice

• 7 cooking apples
• 1 ½ cups (190g) Edmonds Standard Grade Flour
• 1 ½ tsp Edmonds Baking Powder 
• 1 tsp cinnamon
• ¾ cup Chelsea Raw Caster Sugar
• 100g butter, melted
• 125ml Meadow Fresh Original Milk
• 2 eggs, lightly beaten
• 1 tsp vanilla essence
• ¾ cup Chelsea Soft Brown Sugar
• 2 tsp Edmonds Fielder's Cornflour
• ⅓ cup Chelsea Golden Syrup
• 2 cups boiling water
• Chelsea Icing Sugar, to dust
• Meadow Fresh Original Cream or ice cream, to serve

Cake

• 1 x 440g can crushed pineapple in natural syrup, drained
• 1 ripe banana, peeled, mashed
• Finely grated rind of 1 lemon
• ⅓ cup (60g) desiccated coconut
• 1 cup (220g) Chelsea Organic Coconut Sugar
• 1 cup (150g) ground almonds
• 1 cup (150g) Edmonds Gluten Free Plain Flour
• 2 tsp Edmonds Baking Powder
• 2 tsp ground cinnamon
• 4 extra large eggs
• ½ cup (125ml) Simply Pure Vegetable oil

Cream Cheese Icing

• ½ cup (125g) cream cheese, softened
• ¾ cup (115g) Chelsea Icing Sugar, sifted
• 2 tsp lemon juice
• Shredded coconut, for decoration

• 250g butter, room temperature
• ⅓ cup Chelsea Icing Sugar, sifted
• 1¾ cups plain flour
• ¼ cup cornflour

Filling

• 80g strawberries, hulled, chopped
• ½ cup Chelsea Caster Sugar
• 1 Tbsp water
• 80g butter, at room temperature
• ½ cup Chelsea Icing Sugar
• Chelsea Icing Sugar, for dusting

• 1 cup Edmonds Standard Grade Flour
• ¾ cup Chelsea Organic Coconut Sugar
• 1 tsp cinnamon
• 1 tsp Edmonds Baking Soda
• ½ tsp Edmonds Baking Powder
• ¼ tsp salt
• 1 ½ cups grated carrot
• ⅓ cup sultanas
• ⅔ cup Olivani Olive Oil
• 2 eggs, lightly beaten

Icing

• 110g Meadow Fresh Cream Cheese
• 60g butter, softened
• 2 cups Chelsea Icing Sugar 
• 1 tsp vanilla essence
• Chopped walnuts and edible flowers, to decorate (optional)

• 500g sausages
• 1 cup grated carrot
• 1 chopped onion

To make the sauce

• 2 tbsp flour
• 1 tsp curry powder
• 3 tsp Chelsea Soft Brown Sugar
• 1 tbsp tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp vinegar
• 2 cups (500 ml) hot water

• 175g butter
• ½ cup Chelsea Caster Sugar
• grated rind of 1 lemon
• 2 egg yolks
• 1 ¾ cups flour
• ½ cup currants
• A little egg white, lightly beaten for glaze
• Extra Chelsea Caster Sugar to decorate

• 1 egg
• ⅓ cup Chelsea Soft Brown Sugar
• 95g butter
• ⅓ cup Chelsea Golden Syrup
• 1 ¼ cups self-raising flour
• 1 tsp baking soda
• 2 tsp ground ginger
• ½ tsp ground nutmeg
• 1 tsp cinnamon
• ½ cup boiling water
• 1 small tin pears, drained thoroughly
• Extra Golden Syrup for drizzling

• 150g unsalted butter
• 1 ½ cups Chelsea Caster Sugar
• 2 eggs
• 2 tsp vanilla essence
• 2 ½ cups self-raising flour
• 1 ¼ cups milk

Coconut Icing

• 250g spreadable cream cheese
• 3 Tbsp butter, softened
• ⅓ cup Chelsea Icing Sugar
• 3 Tbsp coconut cream
• 1 cup shredded coconut, toasted
• Mini Easter eggs

• 2 cups grated raw pumpkin
• 1 cup crushed pineapple in syrup or juice
• 2 cups self raising flour
• 3 tsp mixed spice
• ½ cup milk, warmed with 1 teaspoon baking soda stirred into it
• 1 cup Chelsea Dark Cane Sugar
• 2 eggs
• ½ cup lite oil, canola or olive etc
• 1 cup chopped pecans or walnuts
• ½ tsp salt
• Vanilla ice cream and Chelsea Golden Syrup to serve

• 125g butter, softened
• 2 cups flour
• 3 tsp baking powder
• approx 1 cup milk
• approx ½ cup of jam

Syrup

• ¾ cup Chelsea White Sugar
• ¾ cup boiling water
• 75g butter, melted

• ½ cup diced dates
• ¾ tsp baking soda
• ½ cup boiling water
• 130g butter, softened
• ½ cup Chelsea Dark Cane Sugar
• 2 eggs
• 2 Tbsp Chelsea Blackstrap Molasses
• 2 bananas, mashed
• 2 ¼ cups self-raising flour

• Drizzle Icing
• 2 cups Chelsea Icing Sugar
• 30g butter, softened
• 1 Tbsp Chelsea Golden Syrup
• ½ tsp instant coffee dissolved in 1 tablespoon hot water