Season - Winter

• 2 tablespoons instant coffee powder
• 1 tablespoon cold water
• 200g butter
• 2 cups Chelsea Soft Brown Sugar, firmly packed
• 2 eggs
• 2 teaspoons vanilla essence
• 2 tablespoons cocoa
• 2 cups flour
• 2 teaspoons baking powder
• 200g dark chocolate melts, roughly chopped

Chocolate Vanilla Fudge Sauce

• 1 x 375 g packet dark chocolate melts
• 200 ml cream
• 2 – 3 teaspoons vanilla essence
• 1 tablespoon Chelsea Golden Syrup

• 125g butter
• 1 cup flour
• ½ cup Chelsea Icing Sugar
• 1 cup pecans
• 60g butter, melted
• 1 egg
• 1 cup Chelsea Soft Brown Sugar
• 1 tsp vanilla essence

• 3 cups (or 1 large can) chunky lightly stewed apple, not too wet
• 2 Tbsp Chelsea Soft Brown Sugar
• 1 tsp caramel essence (or vanilla)
• 3 eggs
• ¾ cup Chelsea Caster Sugar
• 6 Tbsp self-raising flour, sifted
• Chelsea Icing Sugar, to dust 

• 4 apples, peeled and diced
• 12 medium to large ripe feijoas, flesh only
• 1 onion, finely diced
• 1 teaspoon finely chopped or crushed fresh ginger
• 6 whole cloves
• 1 teaspoon yellow mustard seeds
• 1 teaspoon mixed spice
• 1 ½ cups white or cider vinegar
• 2 cups Chelsea LoGiCane Sugar or Chelsea Raw Sugar

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

• 1 Tbsp Chelsea Golden Syrup
• 1 Tbsp Meadow Fresh Original Milk
• 1 tsp Edmonds Baking Soda
• 125g butter, softened
• ½ cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
• 1 ¼ cups Edmonds Standard Grade Flour (188g)
• ¼ cup Chelsea Coffee Sugar Crystals 

• 1 egg
• ⅓ cup Chelsea Soft Brown Sugar
• 95g butter
• ⅓ cup Chelsea Golden Syrup
• 1 ¼ cups self-raising flour
• 1 tsp baking soda
• 2 tsp ground ginger
• ½ tsp ground nutmeg
• 1 tsp cinnamon
• ½ cup boiling water
• 1 small tin pears, drained thoroughly
• Extra Golden Syrup for drizzling

Base

• 1½ cups ground almonds
• ½ cup gluten free plain flour
• 1¼ cups Chelsea Raw Caster Sugar
• 50g unsalted butter, melted
• 1 egg yolk
• 1 tsp cold water

Filling

• 250g packet light cream cheese
• 300g fresh ricotta cheese
• ½ cup Chelsea Icing Sugar sifted
• ¼ cup Greek yoghurt
• 2 extra large eggs
• 1 tsp vanilla paste
• 1 Tbsp fresh lemon juice

Lemon curd topping

• ½ cup Chelsea Icing Sugar, sifted
• ¼ cup lemon juice
• 1 extra large egg
• 1 egg yolk
• 50g unsalted butter, cut into small dice

• 200g butter
• 200g dark chocolate chips
• ¼ cup rum (or 2 tsp rum essence)
• 3 cups Chelsea Icing Sugar
• 1 cup raisins or sultanas finely chopped
• 1 cup coconut (to roll the balls in)

• 250g butter
• 1 ¾ Chelsea Caster Sugar
• 3 egg
• 3 cups flour
• 2 tsp baking powder
• 2 pinches of salt
• 4 Tbsp cocoa
• 2 cups peanuts (roasted and husked)

• 1 egg, separated
• ⅓ cup Chelsea Caster Sugar
• 300ml thickened cream, lightly whipped
• 2 tablespoons Brandy

• 2 cups grated raw pumpkin
• 1 cup crushed pineapple in syrup or juice
• 2 cups self raising flour
• 3 tsp mixed spice
• ½ cup milk, warmed with 1 teaspoon baking soda stirred into it
• 1 cup Chelsea Dark Cane Sugar
• 2 eggs
• ½ cup lite oil, canola or olive etc
• 1 cup chopped pecans or walnuts
• ½ tsp salt
• Vanilla ice cream and Chelsea Golden Syrup to serve

• 100g butter, melted
• 2½ cups flour
• 1 tsp baking powder
• ¾ cup Chelsea White Sugar or Chelsea Raw Sugar
• 1 cup (150g) blanched almonds or nuts of your choice,
• coarsely chopped
• 150g chocolate, chopped
• 3 eggs, lightly beaten

• 1 egg
• 250 ml of apple sauce or pureed stewed apple
• ¾ cup of Chelsea Dark Cane Sugar
• 50g butter melted
• 2 ¼ cups flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup raisins (or sultanas)
• ½ cup walnuts or pecans – chopped

• 500g fresh or frozen mixed berries
• 500g granny smith apples, (about 4 medium), peeled, cored and finely chopped
• ¼ cup water
• 1kg Chelsea Jam Setting Sugar

• 125g butter, softened
• 2 cups flour
• 3 tsp baking powder
• approx 1 cup milk
• approx ½ cup of jam

Syrup

• ¾ cup Chelsea White Sugar
• ¾ cup boiling water
• 75g butter, melted