Season - Spring

• 2 cups cream
• 1 cup milk
• ½ cup Chelsea Caster Sugar
• 2 teaspoons vanilla
• 2 teaspoons grated orange rind
• 2 tablespoons gelatine
• 3 tablespoons orange juice, strained

• 115g butter or soft margarine
• 1/2 cup vegetable oil
• 1 ¾ cups Chelsea White Sugar
• 2 eggs
• 1/2 cup milk
• 1 tsp vanilla essence
• 2 c self raising flour
• ½ tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 4 Tbsp cocoa
• 2 1/2 cups grated zucchini
• 1/4 cup ground walnuts
• ¼ c dark chocolate chips

• 125g butter
• 1 cup Chelsea Soft Brown Sugar
• 1kg mixed dried fruit
• ½ cup sherry
• 1 tsp mixed spice
• 1 tsp baking soda
• 2 Tbsp Chelsea Golden Syrup or Chelsea Treacle
• 2 eggs
• 225g plain flour
• 1 tsp baking powder
• 1 Tbsp orange zest

Topping

• 200g dried fruit, roughly chopped (e.g. papaya, mango, apple, apricots)
• 240g nuts (e.g. pecans, almonds, walnuts)
• 1 cup Chelsea Golden Syrup

• 250g butter, softened but not melted
• 1 ½ cups maize cornflour
• ¾ cup rice flour
• ¾ cup Chelsea Icing Sugar
• 1 tsp grated lemon rind

• 125g butter
• 1 cup Chelsea White Sugar
• 500g sultanas
• 1 tsp mixed spice
• 1 tsp baking soda
• zest of 1 lemon
• drop or two of almond vanilla essence
• 1 cup boiled water
• 2 eggs beaten
• 2 cups flour
• 1 tsp baking powder

• 1 packet digestive or malt biscuits
• 125g butter, melted
• 500g cream cheese
• ¾ cup Chelsea Caster Sugar
• 4 limes (grated rind & juice)
• 3 eggs
• 2 extra egg yolks
• 200ml cream
• 1 cup coconut
• Extra coconut for decoration

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

• ¾ cup Chelsea Raw Sugar
• 1 cup wholemeal flour
• 1 cup flour
• 4 teaspoons baking powder
• 2 teaspoons mixed spice
• ½ cup sultanas
• 1 egg (lightly beaten)
• 1 cup canned apple sauce, stewed apple or apple puree
• ¼ cup oil
• ¼ cup low fat milk

• 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

• ¾ cup Chelsea White Sugar
• ½ cup water
• 2 cups milk
• ½ teaspoon vanilla essence
• 4 eggs
• 2 tablespoons Chelsea White Sugar

• 2 cups plain flour
• 2 tsp baking powder
• 1 Tbsp ground ginger
• ¾ cup Chelsea Dark Cane Sugar
• 1 cup buttermilk (or standard milk)
• 3 eggs
• 3 Tbsp oil (canola or light olive etc)
• 2 cup fresh or frozen blueberries

To serve

• Fruit
• Chelsea Flavoured Syrup - Golden, Maple or Honey Maple

• 100g butter
• ½ cup Chelsea Honey Maple Flavoured Syrup or Chelsea Maple Flavoured Syrup
• 2 cups rolled oats
• ½ cup coconut
• 1 tsp ground ginger
• 4 large Granny Smith apples

• 125g butter, melted
• 2 eggs, beaten
• 1 tsp vanilla essence
• 2 cups flour
• 4 tsp baking powder
• ¾ cup Chelsea White Sugar
• 1 cup diced kiwifruit

Topping

• ¼ cup water
• ¼ cup Chelsea White Sugar
• rind of 2 lemons, shredded

• pulp of 6 passionfruit
• 1 Tbsp fresh lemon juice
• 2 eggs
• 1 tsp butter
• 1 cup Chelsea White Sugar

• 1 cup Chelsea White Sugar
• 2L Water
• Clean Container

• 2 cups Chelsea Icing Sugar
• 1 tsp strained fresh lemon juice
• 2 tsp water
• 1 egg white (size 7), lightly whisked
• 1 tsp peppermint essence or oil
• a few drops green food colouring (optional)
• 1 x 375g packet dark chocolate melts for dipping