Season - Spring

• 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

• 400g sweet/short pastry
• 6 large apples, about 1kg
• ½ cup raisins
• finely grated rind of1 lemon
• 3 Tbsp Chelsea Soft Brown Sugar
• 1 tsp ground cinnamon
• Chelsea Icing Sugar to dust

• 1 ¼ cups oil (such as canola, sunflower or rice oil)
• 2 cups Chelsea Raw Sugar
• 4 eggs (room temperature)
• 2 ½ cups of wholemeal flour
• 1 ½ tsp cinnamon
• 1 tsp salt
• 3 cups grated carrot (approx 3 med sized carrots)
• ¾ cup of chopped walnuts (or substitute with same amount of chopped pecans, or raisins or sultanas)
• 2 tsp baking soda

Lemon Cream Cheese Icing

• 125g cream cheese, softened
• 40g butter, softened
• 2-2½ cups Chelsea Icing Sugar
• 2 Tbsp lemon juice

Or Dairy Free Lemon Icing

• 1½ cups Chelsea Icing Sugar
• 1-2 Tbsp lemon juice
• 1 Tbsp hot water

Profiteroles

• 1 cup water
• 75g butter
• 150g flour
• 1 Tbsp Chelsea White Sugar
• ½ tsp vanilla essence
• 3 large eggs

Filling

• 1 cup cream, whipped
• 3 Tbsp Chelsea Icing Sugar
• 4 Tbsp passionfruit pulp
• 3 green kiwifruit, peeled, halved and thickly sliced

Topping

• Chocolate sauce or icing

• 200g butter, softened
• ¼ cup Chelsea Icing Sugar
• 1 ¾ cup plain flour
• ¼ cup custard powder
• ¼ cup jam, homemade is optional

• 200g plain, sweet biscuits
• 80g butter, melted
• ⅓ cup of chocolate chips
• 500g cream cheese (full fat)
• 160g Chelsea Caster Sugar
• 3 eggs
• 250ml sour cream
• Zest and juice of 1 small lemon (or half a large)
• 230g raspberries (fresh or frozen)
• Extra raspberries for decoration

• 175g butter, softened
• ½ cup Chelsea Icing Sugar
• 1½ cups plain flour
• ½ cup cornflour
• Pinch of salt
• Optional Chelsea Coffee Sugar Crystals, Demerara or Raw Sugar to decorate.

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

• 400g can caramelised sweetened condensed milk, or substitute with plain sweetened condensed milk
• 100ml cream, whipped
• 125g butter, cubed
• 1 cup flour
• ½ cup Chelsea Icing Sugar
• 2 medium-firm bananas
• 200ml cream, whipped
• 4 Tbsp grated dark chocolate

• 3 large egg whites, at room temperature
• ¼ cup (60g) Chelsea Caster Sugar
• Few drops pink food colouring
• 1¼ cups (190g) Chelsea Icing Sugar
• 1 cup (120g) ground almonds
• 1 tsp finely grated lemon rind

Raspberry Cream Filling

• ¼ cup (60ml) thickened cream
• 150g white chocolate, coarsely chopped
• 45g frozen raspberries, defrosted and crushed

Base

• 1 packet (250g) plain, sweet biscuits
• 70g butter, melted
• 50g dark chocolate, melted

Filling

• 150g dark chocolate, melted
• 500g cream cheese, softened
• ¾ cup Chelsea Caster Sugar
• 2 eggs
• 2 tsp cocoa powder
• 1 tsp vanilla extract
• 1 cup sour cream

Raspberry Sauce

• 2 cups fresh or frozen raspberries
• ⅔ cup Chelsea Caster Sugar
• 1 Tbsp lemon juice
• Pomegranate arils, to decorate (optional)
• Whipped cream, to serve

Base

• 1 Packet Super Wine Biscuits
• 160g Butter melted

Filling

• 1 Tin Condensed milk
• 2 Egg yolks
• ½c lemon juice (prefer fresh)
• 1 lemon rind

Topping

• 4 egg whites
• 2 tbsp Chelsea Caster Sugar

Lemon Custard Base

• 3 egg yolks
• ½ cup Chelsea Caster Sugar
• 2 tbsp flour
• grated rind and juice of 2 lemons
• 4 tbsp water

Meringue Top

• 3 egg whites
• ½ cup Chelsea Caster Sugar

• 1kg plums, stoned and quartered
• 380g apples (about 3 medium), peeled, cored and cut into chunks
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 heaped tsp (approx.) of ginger, finely chopped
• 375ml white vinegar
• 500g Chelsea Raw Sugar
• ½ tsp dried chilli flakes
• 1 tsp chinese five spice
• ¼ tsp salt

• 1kg beetroot
• 700g onions finely chopped (can be done in food processor)
• ½ tsp white pepper
• 2 tsp ground all spice
• 1 Tbsp salt
• 2 ½ cups Chelsea White Sugar
• approx 500ml malt vinegar
• 2 Tbsp cornflour

• 125g butter
• ½ cup Chelsea White Sugar (113g)
• 1 Tbsp Chelsea Golden Syrup
• 1 egg
• 2 cups plain flour (300g)
• 2 tsp cocoa powder
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp mixed spice

Icing

• 2 cups Chelsea Icing Sugar (300g)
• 3-4 Tbsp hot water
• ¼ - ½ tsp strawberry or raspberry essence
• 2-3 drops pink food colouring
• Sprinkles