Season - Winter

• 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

Cupcakes

• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1½ cups self-raising flour
• ½ cup plain flour
• ¾ cup milk

To Decorate

• 150g butter, diced and softened
• 1 x 250g pkt Chelsea Icing Sugar
• 1 tsp vanilla essence
• 3 tsp water
• White marshmallows
• Liquorice strips
• Coloured sprinkles
• Orange smarties
• Edible eyes
• Pretzel sticks

• 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

• Cake
• 1 beetroot (250g), peeled
• 3 extra-large eggs
• 1 cup sunflower oil
• ¾ cup Chelsea Caster Sugar
• ½ cup Chelsea Demerara Sugar
• 100g dark chocolate, melted
• 1¼ cups Edmonds Self Raising Flour
• ¼ cup cocoa

• Ganache
• 150g dark chocolate, roughly chopped
• 1½ tbs Olivani Extra Light Olive Oil 
• 2 tsp Chelsea Demerara Sugar

Batter

• 1 cup flour
• 2 tsp baking powder
• 1-2 tsp ground ginger
• ¼ cup Chelsea Soft Brown Sugar
• ¼ cup Chelsea White Sugar
• 50g butter
• 1 tbsp Chelsea Golden Syrup
• ½ cup milk

Sauce

• ½ cup Chelsea Soft Brown Sugar
• ½ cup Chelsea White Sugar
• 1 tbsp Chelsea Golden Syrup
• 1-2 tsp ground ginger
• 2 cups boiling water

Cake

• 125g Olivani Margarine, softened
• ¾ cup Chelsea Organic Coconut Sugar
• 3 eggs
• 1 cup mashed banana (about 2 large bananas)
• 1 tsp vanilla essence
• 1 tsp Edmonds Baking Soda
• 2 Tbsp hot coconut milk
• 1 cup ground almonds
• ¾ cup coconut flour
• 1 tsp Edmonds Baking Powder

Icing 

• 1½ cups Chelsea Icing Sugar
• 1tsp cocoa powder
• 1 Tbsp Olivani Margarine (softened)
• 1-2 Tbsp boiling water

Coconut Caramel

• 380gms coconut milk
• 80gms Chelsea Organic Coconut Sugar
• ½ tsp salt
• 1 tsp coconut oil
• 1 tsp vanilla extract

MACARON SHELLS

• 1 cup Chelsea Icing Sugar (150g)
• 1 cup ground almonds (120g)
• 3 large egg whites (115g)
• ½ tsp vanilla extract
• ¼ tsp cream of tartar
• ⅓ cup Chelsea Caster Sugar (75g)

FILLING

• ⅓ cup thickened cream (80ml)
• 200g white chocolate, finely chopped
• 6 paper straws (cut in half) or 12 ice cream sticks

TO DECORATE

• 1 egg white
• 1 ½ cups Chelsea Pure Decorating Icing Sugar or Chelsea Icing Sugar (225g)
• 1-2 tsp lemon juice
• Black gel food colouring
• Large round coloured sprinkles (for noses and buttons)
• Ribbon, to decorate

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

Cake

• 4 eggs
• 2 cups Chelsea White Sugar (450g)
• 1 ¼ cups vegetable oil (310ml)
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 ½ tsp Edmonds Baking Powder
• 2 tsp Edmonds Baking Soda
• 2 tsp cinnamon
• 1 tsp mixed spice
• 2 ½ cups grated carrot
• 432g can crushed pineapple (well drained)
• 1 cup walnuts, chopped, plus additional as topping (optional)

Icing

• 250g cream cheese, at room temperature
• 75g butter, softened
• 2 ½ - 3 cups Chelsea Icing Sugar (375-450g)
• Juice and rind of 1 small lemon

Fruit Mince

• 250g raisins
• 250g currants
• 250g sultanas
• 50g dried apricots, chopped
• 50g prunes, chopped
• 85g mixed peel, chopped
• 50g blanched almonds, chopped
• 1 large cooking apple, grated
• 330g Chelsea Caster Sugar
• 75g butter, melted
• 60ml brandy or rum
• ½ tsp mixed spice
• grated rind and juice of 1 orange

Pastry

• 250g self raising flour, sifted
• 60g Chelsea Caster Sugar
• 125g unsalted butter, chopped
• 1 egg

Topping

• 1 egg white (lightly beaten)
• Cheslea Icing Sugar to dust

• 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

• 3 cups water
• ½ cup sago
• Juice of 3 large lemons
• zest of 3 large lemons
• ¾ cup Chelsea Raw Sugar
• 3 tablespoons Chelsea Golden Syrup

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

Cake

• 120g butter, softened
• 1 cup Edmonds Standard Grade Flour (150g)
• 3 tsp Edmonds Baking Powder
• ⅔ cup Chelsea White Sugar (150g)
• 2 large eggs
• ¼ cup Meadow Fresh Original Milk (60ml)
• grated rind and juice of 1 lemon

Topping

• juice of 1 lemon
• ½ cup Chelsea White Sugar (113g)
• 3-4 Tbsp boiling water (to dissolve sugar)

• 25 g butter, softened
• 1 cup Chelsea White Sugar
• 2 tablespoons self-raising flour
• juice and grated rind of 2 medium lemons
• 1 cup milk
• 2 eggs, separated