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• 150g butter, softened
• 1 cup Chelsea Caster Sugar
• 2 eggs
• 1 tsp vanilla essence
• 2 ½ cups Edmonds Standard Grade Flour
• ¾ tsp Edmonds Baking Powder
  Icing
• 1 egg white
• 1 ⅓ cups Chelsea Pure Decorating Icing Sugar
• 1 tsp lemon juice
• Food colouring (optional)

Banana Ice Cream

• 2 cups Meadow Fresh Original Milk
• 2 tbsp Edmonds Custard Powder
• ½ cup Chelsea Organic Raw Sugar
• 3 bananas
• 2 cups plain yoghurt
• 1 tsp vanilla essence
• 1 cup cream (softly whipped)

Caramel Sauce

• 90g butter
• ⅓ cup Chelsea Golden Syrup
• ½ cup Chelsea Soft Brown Sugar
• ⅛ tsp sea salt (optional)
• ⅓ cup cream

To serve

• 1 cup crushed malt biscuits
• 1 cup cream, whipped
• 2 tbsp chocolate sprinkles

• 1kg oranges (approximately 5 large oranges)
• 400g lemons (approximately 3 large lemons)
• 3 cups Chelsea Jam Setting Sugar, approximately

• 120g coconut oil, melted
• 4 Tbsp hot water
• ¾ cup Chelsea Soft Brown Sugar (160g)
• 1 Tbsp Chelsea Golden Syrup or Chelsea Organic Agave Syrup
• ½ tsp vanilla essence
• 1 ½ cups Edmonds Gluten Free Plain Flour
• 2 tsp Edmonds Baking Powder
• 1 cup desiccated coconut
• ½ cup ground almonds
• ½ cup vegan dark chocolate chips

Base

• 125g butter, softened
• ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar
• 2 large egg yolks
• 1 ¾ cups Edmonds Standard Grade Flour
• 1 ½ tsp Edmonds Baking Powder

Topping

• 3 large egg whites
• ¼ cup Chelsea Caster Sugar
• 1 cup long thread coconut
• 1 tsp vanilla extract
• ½ cup raspberry jam
• ¼ cup freeze dried raspberries (optional)

Sponge

• 4 eggs
• 1 tbsp boiling water
• ¾ cup Chelsea White Sugar
• 1 tbsp Edmonds Standard Grade Flour
• 1 cup wheaten cornflour (minus 1 tbsp)
• 2 tsp Edmonds Baking Powder

Trifle

• ½ cup Chelsea Caster Sugar
• ¼ cup water
• ¼ cup fresh lemon juice
• 1 tbsp sherry
• 1 cup raspberry jam
• 4 cups fresh mixed berries
• 2 cups thickened cream
• 2 tbsp Chelsea Icing Sugar

• 50g butter
• 1 Tbsp Chelsea Treacle or Chelsea Golden Syrup
• ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
• 1 egg
• 1 cup Edmonds Standard Grade Flour (150g)
• 1 tsp Edmonds Baking Powder
• 1 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp Edmonds Baking Soda
• ¾ cup Meadow Fresh Original Milk (190ml)

ICING (optional)

• 1 cup Chelsea Icing Sugar (150g)
• 2-3 Tbsp lemon juice
• 3 Tbsp chopped crystallised ginger

• 200g butter, softened
• ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
• 1 tsp vanilla essence
• 1 ¼ cups Edmonds Standard Grade Flour (188g)
• ¼ cup cocoa powder (20g)
• 1 ½ cups cornflakes (or crushed Weetbix)

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 1 Tbsp cocoa powder
• 1 Tbsp butter, softened
• 2-3 Tbsp boiling water
• Walnut halves, to decorate (optional)

• 1kg fresh or frozen mixed berries e.g. raspberries, blueberries, blackberries and strawberries
• 1kg Chelsea Jam Setting Sugar

• 1 cup Edmonds Self Raising Flour (150g)
• 2 Tbsp Chelsea White Sugar
• ½ tsp finely grated lemon zest (optional)
• 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
• 1 egg, lightly beaten
• 30g Butter, melted (or margarine)

To Serve

• 2 bananas, sliced
• 1 punnet blueberries (or frozen berries, defrosted)
• Chelsea Flavoured Syrup - Maple or Honey Maple.

Cupcakes

• 150g butter, softened 
• 1 1/2 cups Chelsea Caster Sugar (338g)
• 2 eggs 
• 2 1/2 cups Edmonds Self Raising Flour (375g)
• 1 1/4 cups Meadow Fresh Milk (310ml)
• 2 tsp vanilla extract 

Buttercream Icing

• 150g butter, softened 
• 2 1/4 cups Chelsea Icing Sugar (338g)
• 2 Tbsp Meadow Fresh Milk 
• 1 1/2 tsp vanilla extract
• Raspberries, sugar flowers or sprinkles to decorate

• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 tsp Edmonds Baking Powder
• 1 tsp Edmonds Baking Soda
• ½ tsp salt
• 3 large ripe bananas (mashed)
• 3/4 cup Chelsea White Sugar (170g)
• 1 egg
• 80g butter, melted

• 1 3/4 cups Edmonds Standard Grade Flour
• 1/2 cup cocoa powder
• 2 tsp Edmonds Baking Powder
• 1 cup Chelsea White Sugar
• 125g butter
• 2 Tbsp Chelsea Golden Syrup
• 2 eggs
• 1 1/2 cups Meadow Fresh Original Milk
• 2 tsp Edmonds Baking Soda
• 1 tsp vanilla essence

Icing

• 1 1/2 cups Chelsea Icing Sugar
• 1 Tbsp cocoa powder
• 50g butter, softened
• 2 Tbsp Water

• 200g butter
• 1 cup Chelsea White Sugar
• 1 cup Chelsea Soft Brown Sugar
• 2 eggs
• 2 tsp vanilla essence
• 3 cups Edmonds Standard Grade Flour
• pinch of salt
• 1 tsp Edmonds Baking Powder
• 2 cups chocolate chips