Season - Autumn

• 2 ½ cups self-raising flour
• 1 tsp baking soda
• ⅔ cup cocoa powder
• 1 ¾ cups Chelsea Caster Sugar
• 150g butter, softened
• 1 cup water
• 3 eggs, lightly beaten

To serve

• Whipped or thickened cream
• Chocolate icing (optional) 

• ½ cup chopped pecans

Sauce

• 125ml light cream
• ⅓ cup Chelsea Soft Brown Sugar
• ⅓ cup Chelsea Golden Syrup (tin)
• 20g butter
• ½ tsp lemon juice

Puddings

• 125g softened butter
• 1 tsp vanilla essence
• ½ cup Chelsea Caster Sugar
• 2 eggs
• 1 cup self raising flour, sifted
• ¼ cup plain flour, sifted
• ¼ cup milk

• 10 egg yolks 
• 330 grams (1½ cups) Chelsea Organic Coconut Sugar
• 250 grams butter, plus extra, melted (optional) 
• 1 teaspoon vanilla paste
• 8 egg whites 
• 225 grams (1½ cups) plain flour, sifted 
• 1 teaspoon ground cinnamon 
• 1 teaspoon freshly grated nutmeg 
• 1 teaspoons ground cardamom 
• ½ teaspoons ground cloves

• 500g Tart Apples, peeled and cored
• 500g Pears, peeled and cored
• 500g stoned Plums
• 500g Quinces, peeled and cored
• 2 cups Water
• 2kg Chelsea White Sugar

• 5 large eggs, lightly beaten

• 2 cups full cream milk

• ²/₃ cup pouring cream

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 2 oranges, finely grated zest 

• ¹/₃ cup Chelsea Raw caster Sugar 

• 12 slices of day-old crusty white bread

• 75g butter, melted

• ½ cup sultanas, soaked for 10 mins in hot water

• Topping 

• 2 tbs Chelsea Easy pour Golden Syrup 

• 2 tbs Chelsea Demerara Sugar 2 tbs very fine strips of orange peel

• 6 pears
• ½ cup Chelsea Dark Cane Sugar (100g)
• 60g butter
• 1 tsp vanilla extract
• ½ tsp cinnamon

To serve (optional)

• Ice cream or thickened cream
• Toasted sliced almonds

• 5 medium beetroots
• 1 teaspoon olive oil
• 3 tbsp. Chelsea Demerara Sugar
• 2 tbsp unsalted butter
• 2 tbsp balsamic vinegar
• 3 french shallots, peeled and cut in half
• 1 sheet butter puff pastry, frozen
• Sea salt flakes and freshly ground black pepper, to taste

Pastry

• 1 cup (150g) Edmonds Self Raising Flour
• ½ cup (75g) Edmonds Plain Flour
• ½ cup (60g) Edmonds Custard Powder
• ⅓ cup (75g) Chelsea Raw Caster Sugar
• 125g unsalted butter, chilled and cubed
• 1 large egg, separated
• ¼ cup (60ml) ice cold water, approximately

Filling

• 10 medium Granny Smith apples, peeled, cored & thinly sliced
• ¼ cup (60ml) water
• 2 tsps lemon juice
• ⅓ cup (75g) Chelsea Raw Caster Sugar
• zest of 1 lemon, finely grated
• ½ tsp mixed spice
• ½ tsp cinnamon
• 1 tbsp Edmonds Standard Grade Flour
• 1 tbsp Chelsea Raw Caster Sugar, extra for sprinkling

• 150g pitted dates
• 100g butter
• 3 Tbsp Chelsea Organic Agave Syrup
• 50g dried apricot, finely chopped
• 50g chopped toasted hazelnut
• 3 Tbsp mixed seed
• 50g raisins
• 150g porridge oat

TOFFEE

• ½ cup Chelsea Dark Cane Sugar (100g)
• ¼ cup Chelsea Caster Sugar (55g)
• 2 Tbsp water
• 1 large Granny Smith apple, peeled, cored and finely sliced

CAKE

• 185g butter, softened
• ¼ cup Chelsea Dark Cane Sugar (50g)
• ¼ cup Chelsea Caster Sugar (55g)
• 2 large eggs
• ¾ cup Edmonds Self Raising Flour (113g)
• ½ cup almond meal (70g)

Base

• ½ cup (125g) butter, room temperature
• ½ cup (125g) light cream cheese, room temperature
• 2 tsp lemon rind
• 1 Tbsp lemon juice
• ¾ cup (165g) Chelsea Caster Sugar
• ⅓ cup (50g) rice four
• 1⅓ cups (200g) gluten free plain flour
• 1 cup (150g) ground almonds

Lemon Curd

• 4 egg yolks, lightly whisked
• ½ cup (125g) butter
• 1 Tbsp lemon rind
• ½ cup (125ml) lemon juice
• 1 cup (150g) Chelsea Icing Sugar, sifted

Meringue

• 2 egg whites
• ½ cup (110g) Chelsea Caster Sugar
• 1 tsp vinegar