Season - Winter

• 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

• 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

• 1kg limes
• 2 onions, chopped finely
• 1 Tbsp salt
• 3 cooking apples, peeled and chopped
• 400ml cider vinegar
• 1 tsp ground ginger
• 1 cup raisins
• 2 ¼ cups Chelsea White Sugar
• 8 kaffir lime leaves

• 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) 

• 125g butter, softened
• 2 cups flour
• 2 tsp baking powder
• 1 cup milk
• ½ cup jam
• ¾ cup boiling water
• ½ cup Chelsea White Sugar
• 75g butter, melted
• Zest of 1 lemon
• Chelsea Icing Sugar for dusting

• ½ cup chopped pecans

Sauce

• 125ml light cream
• ⅓ cup Chelsea Soft Brown Sugar
• ⅓ cup Chelsea Golden Syrup (tin)
• 20g butter
• ½ tsp lemon juice

Puddings

• 125g softened butter
• 1 tsp vanilla essence
• ½ cup Chelsea Caster Sugar
• 2 eggs
• 1 cup self raising flour, sifted
• ¼ cup plain flour, sifted
• ¼ cup milk

• 125g butter
• 1 cup Chelsea Organic Coconut Sugar (150g) or Chelsea Dark Cane Sugar (200g)
• 2 eggs, beaten
• ½ cup Chelsea Golden Syrup (180g)
• 4 Tbsp fresh peeled ginger, finely grated
• 1 cup Meadow Fresh Original Milk (250ml) + 1 Tbsp extra
• 1 tsp Edmonds Baking Soda
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 tsp Edmonds Baking Powder
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 1 pinch salt

Ginger Butter Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 25g butter, melted
• 1 tsp ground ginger, plus a little extra to sprinkle
• Boiling water

• 1 ½ cups self-raising flour
• 2 tablespoons cocoa
• ½ cup Chelsea White Sugar
• 1 cup milk
• 100 grams butter, melted
• 1 teaspoon vanilla essence

Sauce

• 2 cups boiling water
• ½ cup Chelsea White Sugar
• 2 tablespoons cocoa

• 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

• 4-5 medium apples
• 1 egg
• ⅓ cup Chelsea Soft Brown or Dark Cane Sugar, lightly packed
• 95g butter
• ⅓ cup Chelsea Golden Syrup
• 1¼ cups self-raising flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ginger
• ½ cup boiling water
• 5-6 Tbsp Chelsea Maple Flavoured Syrup

• 50g butter
• 4 large onions, peeled and thinly sliced
• 3 Tbsp Chelsea Dark Cane Sugar
• 1 cup dry white wine (or vegetable or chicken stock)
• 3 large parsnips, peeled and chopped
• 6 cups vegetable or chicken stock
• ½ cup cream
• 4 tsp sour cream to garnish
• 2 Tbsp fresh chopped parsley or chives to garnish

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)

• 125g butter
• ½ cup Chelsea White Sugar
• 2 eggs
• 1 cup flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ cup unsweetened yoghurt
• ½ cup Chelsea Golden Syrup (in two ¼ cup measures)

• 4 cups peeled and chopped fruit- apples, pears, rhubarb, tamarillos etc or frozen mixed berries
• ½ cup raisins or sultanas
• ½ cup Chelsea Soft Brown Sugar
• ½ tsp mixed spice

Crumble Mixture

• ½ cup Chelsea Soft Brown Sugar
• 1 cup flour
• ¾ cup chopped almonds (not ground)
• 1 tsp mixed spice
• ½ tsp cinnamon
• 100 g butter cubed

• Chelsea Icing Sugar to serve