Slices

• ¾ cup hazelnuts, toasted, skinned, and chopped
• 1 cup almonds, blanched, toasted, and chopped
• 1 cup finely chopped candied peel
• ½ cup plain flour, sifted
• ¼ cup cocoa
• 100g dark chocolate chips
• 3 tsps cinnamon
• ⅓ cup honey
• ½ cup Chelsea Caster Sugar
• Chelsea Icing Sugar

• 2 Tablespoons Chelsea White Sugar
• 90g Butter, softened
• 1 Tablespoon Brandy
• 1 Cup Plain Flour, sifted
• 125g Mascarpone.
• 2 Tablespoons Kirsch or Brandy
• 2 Tablespoons Chelsea White Sugar, extra
• 250g Strawberries, washed and hulled.

• 1 cup self raising flour, sifted
• 1 cup shredded coconut
• ½ cup Chelsea White Sugar
• 125g butter, melted
• ½ tsp vanilla extract
• Juice of 2 lemons
• Pulp of 2 passionfruit
• 2 x 395ml cans sweetened condensed milk

• 1 cup self-raising flour
• 1 cup rolled oats
• ½ cup Chelsea Raw Sugar
• 1 extra large egg, lightly whisked
• 125 butter, melted
• ½ granny smith apple, grated
• ⅓ cup dried dates, finely chopped

• 300g raisins
• 1 cup (250ml) dark rum
• 150g moist coconut flakes
• zest of 1 orange
• 300g butter
• 300g dark cooking chocolate
• 2 cups of Chelsea Soft Brown Sugar
• 1 cup of cocoa, sifted
• 1 tsp vanilla
• 6 eggs
• 1½ cups of self raising flour, sifted
• 80g hazelnuts, toasted and roughly chopped
• Pinch of salt
• Chelsea Icing Sugar, to serve

• 180g Butter
• 1 Cup Chelsea Caster Sugar
• ½ Teaspoon Vanilla Essence
• 1 Cup Plain Flour
• 1 ½ Teaspoons Ground Cinnamon
• 1 Teaspoon Bicarbonate of Soda
• ½ Teaspoon Baking Powder
• ½ Teaspoon Salt
• ½ Teaspoon Allspice
• 2 Eggs, lightly beaten
• 1 Cup drained crushed Pineapple
• ¾ Cup cooked mashed Pumpkin
• ½ Cup chopped Pecan or Walnuts
• ½ Cup chopped Raisins

ICING

• 250g Cream Cheese, room temperature
• 1 ½ Cups Chelsea Icing Sugar
• 2 Teaspoons Lemon Juice
• ½ Teaspoon Vanilla Essence

Syrup

• 1 cup Chelsea Caster Sugar
• 1 cup water
• Juice of 1 lemon
• Cake
• 2 cups self-raising flour
• ½ cup fine semolina
• ½ cup Chelsea Caster Sugar
• 1 tbs baking powder
• 125g butter, melted
• 1 extra large egg, lightly beaten
• Zest of 1 lemon ⅓ cup flaked almonds

• 1 cup self-raising flour
• ½ cup plain flour
• 2 cups grated carrot
• ½ cup sultanas
• ⅔ cup Chelsea Golden Syrup, warmed slightly
• ½ cup rice bran oil
• 3 eggs
• 1 orange, finely grated zest

PASTRY

• 80g butter, melted
• 9 sheets Edmonds Filo Pastry

Syrup

• ½ cup water
• ½ cup Chelsea Caster Sugar
• ½ cup honey
• 2 tbsp lemon juice
• 1 cinnamon stick

FILLING

• 1 ½ cups walnuts
• ½ cup blanched almonds
• ¼ cup shelled pistachios
• ⅓ cup Chelsea Caster Sugar
• ¼ tsp cinnamon
• ⅛ tsp allspice

• 200g dark chocolate, chopped coarsely
• ½ cup (110g) Chelsea Caster Sugar
• 2 eggs, beaten lightly
• 1¼ cups (185g) Edmonds Standard Grade Flour
• 150g white chocolate, chopped coarsely
• 100g milk chocolate, chopped coarsely
• 1 teaspoon Chelsea Icing Sugar
• 125g butter, chopped coarsely

• ½ cup (60g) ground walnuts
• ⅓ cup (110g) Chelsea Icing Sugar
• 1½ cups (225g) Edmonds Standard Grade Flour
• ¼ cup (35g) Edmonds Self Raising Flour
• 1 teaspoon ground cinnamon
• 250g butter, chilled
• 200g frozen raspberries
• 200g frozen strawberries
• 2 tablespoons Chelsea Caster Sugar
• 2 teaspoons fine semolina
• 20g cacoa nibs
• 1 tablespoon Chelsea Demerara Sugar
• ½ cup (50g) walnut halves
• 2 teaspoons Chelsea Icing Sugar for dusting

• 100g butter
• 100ml Chelsea Golden Syrup
• 175g Dried Apricots, chopped
• 100g Mixed Nuts, (Hazelnuts, Almonds, Brazils), chopped
• 75g Raisins
• 250g Ginger Biscuits, crumbed

Base

• 300g flour, sifted
• 250g unsalted butter, melted
• 80g desiccated coconut
• 180g Chelsea Soft Brown Sugar

Caramel Filling

• 250g unsalted butter, chopped
• 4 x 395g condensed milk
• 1 cup Chelsea Golden Syrup
• 140g pre-chopped peanuts, toasted with salt

Chocolate Ganache

• 600g dark chocolate
• 300ml double cream

Chocolate Tops

• 500g dark chocolate, melted

• 2 cups Chelsea Chocolate Icing
• 200g Butter (Softened)
• 3 Eggs
• 100g Walnuts chopped
• 1 cup Flour sifted
• 2 drops Vanilla Essence
• 200g dark chocolate, melted

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water

SLICE

• 500g Filo Pastry

CUSTARD

• 8 Cups (2 Litres) Milk
• 4 Eggs
• 1 ½ Teaspoons Vanilla Essence
• 185g Unsalted Butter, melted
• 1 ½ Cups Semolina
• 1 Cup Chelsea White Sugar
• A little grated Lemon Peel

SYRUP

• 1 ½ Cups Chelsea White Sugar
• Rind of ¼ Lemon
• 2 Tablespoons Honey
• 1 ½ Cups Cold Water
• ¼ Cup Lemon Juice

• 1 cup self-raising flour
• 1 cup rolled oats
• 1 cup shredded coconut
• 1 cup mixed fruit
• ¾ cup Chelsea Raw Sugar
• 125g melted butter
• 1 extra large egg, lightly beaten
• 1 tbsp. Chelsea Golden Syrup
• ¼ cup mixed seeds (sesame, poppy and sunflower)