Season - Summer

• 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

Mint Syrup (see below)

• 1 ltr pineapple fruit juice
• 1 large can diced peaches in syrup
• 1.25 ltr bottle lemonade
• 1 punnet of strawberries cut in quarters
• 1 packet of glace cherries
• Few sprigs of mint (for garnish)

Mint Syrup

• ½ cup Chelsea Caster Sugar
• 1 cup of water
• Few sprigs of freshly chopped mint

• 1 half ham on the bone
• 20-30 whole cloves
• ½ cup Chelsea Maple Flavoured Syrup or Honey Maple Flavoured Syrup
• 2-3 Tbsp bourbon
• 2 tsp orange zest
• 1 cup Chelsea Soft Brown Sugar
• 3-4 cups water
• Fresh herbs to garnish, eg, bay leaves, rosemary sprigs

• 3kg blackberries
• 3kg Chelsea White Sugar
• 1kg over-ripe bananas

• 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) 

• 1 small ready made Christmas Pudding
• 1 cup chocolate chips
• ¼ cup coconut
• 2-3 Tbsp orange juice or brandy
• ¼ cup Chelsea Icing Sugar
• extra coconut for coating

• 1 cup each diced fresh or canned peaches, diced fresh mango
• 2 tablespoons passionfruit pulp
• 1 cup diced strawberries
• 1 cup Chelsea Maple Flavoured Syrup
• 2-3 tablespoons brandy or sherry
• ½ cup fruit juice
• 1 medium sponge (about 20cm)
• 1 litre vanilla bean custard (home-made or good-quality store-bought)
• 150 ml whipped cream

For the Almond Clusters

• 1 cup Chelsea Maple Flavoured Syrup
• ½ cup almonds

• 400gm mixed fruit
• 100gm dried cranberries
• Water
• 250gm butter
• 1 ½ cup Chelsea White Sugar
• 3 eggs, beaten
• 3 c plain flour
• 4 tsp baking powder
• ½ tsp almond essence
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• Brandy (optional)

• ½ kg dried dates (cut in half)
• ½ lemon (juice and zest)
• 250g Chelsea White Sugar
• ½ tsp cinnamon
• ½ tsp nutmeg
• 1 ½ cup water
• 1 Tbsp butter

• 100g butter
• 1 cup Chelsea Organic Raw Sugar
• 1 egg
• 1 tsp baking soda
• 1 cup milk
• 1 ½ cups standard flour
• 1 tsp cinnamon
• approx 1 ½ cups blackberries (blueberries or boysenberries)

• 1.6kg ripe yellow flesh peaches
• 1 kg Chelsea Jam Setting Sugar
• A knob of butter (10g)
• 4 x 250ml jam jars with lids

• 20g butter
• 1 cup self raising flour, sifted
• ⅓ cup chopped dried apricots
• Grated rind of ½ a lemon
• 1 egg, lightly beaten
• ¼ cup milk

Syrup

• 1 ½ cups (375ml) water
• ½ cup Chelsea Soft Brown Sugar
• 2 Tbsp (40g) butter, extra
• 3 Tbsp (96g) Chelsea Golden Syrup
• 1 Tbsp (20ml) lemon juice
• Custard or thick cream, for serving

• 1 ½ cups diced red and yellow capsicum (about 2 capsicums)
• 1 red chilli, finely chopped (if seeds are left in, the jam will be hotter)
• 1 apple peeled, cored and finely diced
• 1 cup white or cider vinegar
• ½ cup water
• 2 cups Chelsea Jam Setting Sugar

CAKE

• 300g white chocolate
• 200g butter
• 250ml (1 cup) milk
• 165g (¾ cup) Chelsea Caster Sugar
• 2 tsp vanilla essence
• 2 large eggs, lightly beaten
• 100g (⅔ cup) self-raising flour
• 150g (1 cup) plain flour

Caterpillar Buttercream Icing

• 160g butter, softened
• 500g Chelsea Icing Sugar
• 40-50ml milk
• 2 tsp vanilla essence
• Food colouring, various colours of your choice
• Mixed sweets to decorate (licorice straps, Smarties, M&Ms etc)

• 125 grams butter
• ¼ cup Chelsea White Sugar
• 2 tablespoons sweetened condensed milk
• ¼ teaspoon vanilla essence
• 1 ½ plain flour
• 1 teaspoon baking powder
• ⅓ cup assorted M&M's

• 2 cups Cheslea White Sugar
• 2 cups peanut butter
• 2 eggs