Season - Winter

• 1 ¼ cups plain flour
• 1 ½ tsp baking powder
• 1 Tbsp butter
• ¼ cup milk
• ¼ cup water

Sauce

• 3 Tbsp Chelsea White Sugar
• 25g butter
• ¾ cup water
• 2 tsp Chelsea Golden Syrup

• Short Sweet Pastry
• 2 Tbsp Chelsea Caster Sugar
• 100g butter (cold)
• 1 ½ cups flour
• 1 egg yolk and 3 Tbsp iced water mixed together

Filing

• ½ cup Chelsea Dark Cane Sugar
• 3 Tbsp flour
• 1 tsp cinnamon
• 2 eggs
• 150g sour cream
• juice and grated rind of 1 small lemon
• 1 cup raisins or sultanas

• 250g dark chocolate
• 125g soft, unsalted butter
• 6 eggs (2 whole, 4 separated)
• 175g Chelsea Caster Sugar
• 2 Tbsp orange oil/essence
• Whipped cream

• 2 sheets ready rolled sweet pastry
• 1 ½ cups mashed pumpkin, well drained
• 3 eggs
• 1 cup cream
• ½ cup Chelsea Brown Sugar
• ½ cup Chelsea Blackstrap Molasses
• ¼ cup flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ginger

Maple Pecans

• ½ cup Chelsea Maple Flavoured Syrup
• ½ cup pecan nuts

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, chopped
• 1 tsp sweet smoked paprika
• 2 tsps cumin powder
• 2 cups (500ml) beef or chicken stock
• ½ cup (125ml) tomato sauce
• 2 tbsps apple cider vinegar
• ½ cup (125ml) Chelsea Treacle
• 2 tbsps Chelsea Caster Sugar
• 12 (1.8kg) pork spare ribs

• 2 Tbsp oil
• 1 red onion, diced
• 1 teaspoon crushed garlic
• 4 rashers streaky bacon, sliced
• 700g diced lean beef
• ¼ cup flour
• 1 x 400g tinned diced tomatoes
• 2 cups beef stock
• 1 Tbsp Worcestershire sauce
• 200g button mushrooms, halved
• 250g baby carrots, peeled, trimmed and larger ones cut in half
• ½ cup Chelsea Blackstrap Molasses
• Sea salt & cracked pepper

• 250g dried figs
• 230ml boiling water
• 1 tsp vanilla
• 1 tsp baking soda
• 125g butter
• 150g Chelsea Caster Sugar
• ½ cup Chelsea Blackstrap Molasses
• 3 eggs
• 250g self-raising flour

Caramel Sauce

• 30gms butter
• ½ cup Chelsea Soft Brown Sugar
• ⅓ tsp vanilla essence
• 1 cup cream

• 600ml milk
• ¼ cup Chelsea Caster Sugar
• ⅛ tsp vanilla essence
• 3 eggs separated
• 1 cup cake crumbs
• ¼ cup Chelsea Caster Sugar
• ¼ cup raspberry jam

• 425g tinned apricot halves, drained
• ½ cup milk
• 4 eggs
• ½ cup Chelsea White Sugar
• 250g cottage cheese
• 1 cup flour
• 1 ½ Tbsp Chelsea Icing Sugar

Rice Puddings

• 2 tablespoons short grain rice
• 375ml (1½ cups) low fat milk
• 125ml (½ cup) low fat coconut milk
• 1 vanilla bean, split, seeds scraped & reserved or 1 teaspoon vanilla bean paste
• 2 large eggs
• 2 egg yolks extra
• 1 teaspoon grated orange zest
• ¼ teaspoon ground cardamon
• 110g (½ cup) Chelsea Raw Sugar
• Nutmeg for sprinkling

Stewed Spiced Prunes

• 125ml (½ cup) water
• 125ml (½ cup) orange juice
• 2 tablespoons Chelsea Raw Sugar, extra
• 1 cinnamon stick
• 3 large pieces lemon rind
• 2 cups (300g) prunes

• Cooking spray
• 2 tbsps cocoa powder
• 2 tbsps wholemeal flour
• 1 cup low-fat milk
• ⅓ cup Chelsea Raw Sugar
• 2 x 50g egg, separated
• 2 eggwhites (from 50g eggs), at room temperature
• Cocoa powder, for dusting

For the Tart

• 1 packet (350g) sweet short pastry
• 200g butter, softened
• 1 cup Chelsea Demerara Sugar
• 4 eggs
• 2 tablespoons sweetened coffee essence
• ¾ cup self raising flour
• 1 ½ cups finely chopped walnuts
• ½ cup walnut halves or pieces
• Chelsea Icing Sugar to dust

For the Cappuccino Cream

• 300 ml cream
• 2 tablespoons sweetened coffee essence
• 1 tablespoon Chelsea Icing Sugar

• 2 tablespoons oil
• 50g butter
• 2 large onions, chopped
• 2 tablespoons Tandoori paste
• 1 can chopped tomatoes in juice
• 1 heaped teaspoon Chelsea Dark Cane Sugar
• 3 courgettes, chopped
• 1 handful green beans, topped & tailed
• 1 cup sour cream
• 1 cup thick yoghurt
• 4 cups approx. salmon fillet, skinned, boned and cut into cubes
• Salt and pepper
• ½ cup chopped coriander
• ½ cup chopped toasted cashew nuts
• Naan bread or poppadoms to serve

• 2 Tbsp oil
• 1 red onion, diced
• 1 tsp crushed garlic
• 4 rashers streaky bacon, sliced
• 700g diced lean beef
• ¼ cup flour
• 1 x 400g tinned diced tomatoes
• 2 cups beef stock
• 1 Tbsp Worcestershire Sauce
• 200g button mushrooms, halved
• 250g baby carrots, peeled, trimmed and larger ones cut in half
• ½ cup Chelsea Treacle
• Sea salt & cracked pepper

• 500g Chelsea Caster Sugar
• 375ml can evaporated milk
• 200g dark chocolate, chopped
• 50g butter, chopped
• Sea salt flakes, for sprinkling

• 300g (10 ½ oz) Chelsea Golden Syrup
• ¾ cup Chelsea White Sugar
• 185g (6 ½ oz) butter
• 3 cups plain flour (maybe a bit more - depends on the weather)
• 1 teaspoon baking soda
• 15g (½ pack) ground ginger
• Pinch salt