Season - Winter

• 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)

• 1¼ cups pitted dates, chopped
• 1 tsp Edmonds Baking Soda
• 1¼ cups boiling water
• 60g butter, cubed and softened
• ¾ cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
• 1 cup Edmonds Self Raising Flour
• 2 eggs

Butterscotch Sauce

• 2 cups Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
• 250ml (1 cup) Meadow Fresh Original Cream
• 50g butter
• 1 tsp vanilla essence

• 4 cups peeled, thinly sliced apples (4-5 apples)
• ¼ cup Chelsea Caster Sugar (56g)
• ½ tsp mixed spice
• ¼ cup water (60ml)

Crumble Topping

• 1 cup Edmonds Standard Grade Flour (150g)
• 1 cup desiccated coconut (100g)
• ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
• 75g butter (cold and cut into cubes)

Pudding

• ¾ cup Chelsea White Sugar
• 1 Tbsp butter
• 1 cup Edmonds Standard Grade Flour, sifted
• 1 Tbsp cocoa powder
• ½ cup Meadow Fresh Original Milk
• 1 tsp Edmonds Baking Powder

Sauce

• 1 cup Chelsea Soft Brown Sugar
• 1 Tbsp cocoa powder
• 1 ½ cups boiled water
• 1 tsp vanilla essence

• 2 cups Edmonds Self Raising Flour (300g)
• ¾ cup Chelsea Caster Sugar (170g)
• 1 egg
• 1 cup Meadow Fresh Original Milk (250ml)
• Finely grated zest of 1 lemon
• 60g butter, melted

Lemon Drizzle Topping

• ⅓ cup lemon juice (80ml)
• ⅓ cup Chelsea Caster Sugar (75g)

• 5 tablespoons short-grain rice
• 3 tablespoons Chelsea White Sugar
• 3 cups Meadow Fresh Original Milk
• ½ teaspoon vanilla essence
• 1 teaspoon butter
• freshly grated nutmeg (optional)

• ½ cup Chelsea Soft Brown Sugar (or Chelsea Dark Cane Sugar) (100g)
• Juice of 1 orange
• 2 Tbsp Dijon mustard
• 1 cooked leg ham
• Cloves (optional)
• 1 Tbsp Chelsea Soft Brown Sugar (or Chelsea Dark Cane Sugar)

• 3 egg yolks
• ¼ cup Chelsea Caster Sugar (56g)
• 1 tsp vanilla essence
• 250g mascarpone
• 300ml Meadow Fresh Original Cream
• 1 cup strong, freshly brewed coffee (250ml)
• 6 Tbsp coffee liqueur (i.e. Kahlua or Tia Maria)
• 24 large sponge fingers or savoiardi biscuits (sponge cake cut into fingers can be substituted)
• 1-2 Tbsp cocoa powder

• 6 slices white sandwich bread, buttered
• 2 tablespoons currants
• 2 tablespoons sultanas
• 2 eggs
• 2 tablespoons Chelsea White Sugar
• 2 cups Meadow Fresh Original Milk
• 1 teaspoon vanilla essence
• ½ teaspoon grated nutmeg
• Chelsea Icing Sugar to dust

PASTRY

• 2 tablespoons Chelsea White Sugar
• 1 egg
• 125g butter, softened
• 1 ¾ cups Edmonds Standard Grade Flour
• pinch salt
• 1 teaspoon Edmonds Baking Powder

FILLING

• 400 g can sweetened condensed milk
• ½ cup fresh lemon juice
• 1 tablespoon grated lemon rind
• 5 egg yolks

MERINGUE

• 5 egg whites
• 1 ½ cup Chelsea Caster Sugar

Topping

• 3 Tbsp flaked almonds (optional)
• 2 Tbsp Chelsea Demerara Sugar
• 1 ½ tsp ground cinnamon

Muffins

• 2 cups Edmonds Standard Grade Flour (300g)
• 4 tsp Edmonds Baking Powder
• 1 tsp ground cinnamon
• ½ cup Chelsea White Sugar (113g)
• 2 eggs
• 1 cup Meadow Fresh Original Milk (250ml)
• 100g butter, melted
• 2 cups roughly diced apple (skin can be left on if desired) (approx. 225g / 2 apples)

• 200g dark chocolate (cocoa solids 50% or more), roughly chopped
• 4 eggs, separated
• 300ml Meadow Fresh Original Cream
• 2 Tbsp Chelsea Caster Sugar
• Extra whipped cream and chocolate shavings, to garnish (optional)

• Pastry
• 1 ½ cups flour
• ½ cup Chelsea Icing Sugar
• 125g butter, chilled and cubed
• finely grated rind 2 lemons
• 1 egg yolk
• 1 tablespoon iced water

Filling

• 5 eggs
• ½ cup Chelsea Caster Sugar
• ¾ cup cream
• ½ cup lemon juice (about 2 lemons)

• 4 eggs
• 1 ½ cups Chelsea White Sugar
• 100g butter, cut into little pieces
• grated rind and juice of 2 lemons

Sponge

• 125g butter, cubed, softened
• ¾ cup Chelsea Caster Sugar (170g)
• 1 tsp vanilla extract
• 2 eggs
• 1 ⅓ cups plain flour (200g)
• 2 ½ tsp baking powder
• ½ cup milk (125ml)

Icing

• 85g packet raspberry jelly crystals
• ½ cup boiling water (125ml)
• 30g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 2-3 cups desiccated coconut (200-300g)

To Serve

• 1 cup cream (250ml)
• 3 Tbsp Chelsea Icing Sugar (optional)
• ⅓ cup raspberry jam (105g)