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CHOOSE YOUR FLAVOUR PROFILE
  • All
  • Light
  • Fruity
  • Nutty
  • Spiced
  • Caramel
  • Chocolate
Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Kids Details page sections

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bake
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ingredients
  • 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)

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  • 2 bananas, sliced
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  • 250g butter
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  • 4 eggs
  • 1 tsp vanilla essence
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  • 150g butter, softened 
  • 1 1/2 cups Chelsea Caster Sugar (338g)
  • 2 eggs 
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  • 1 ½ cups Edmonds Standard Grade Flour (225g)
  • 1 tsp Edmonds Baking Powder
  • 1 tsp Edmonds Baking Soda
  • ½ tsp salt
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  • 3/4 cup Chelsea White Sugar (170g)
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  • 1 3/4 cups Edmonds Standard Grade Flour
  • 1/2 cup cocoa powder
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  • 1 Tbsp cocoa powder
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Details page sections

Filo fish parcels with lemon-spring onion sauce
Filo fish parcels with lemon-spring onion sauce

Filo fish parcels with lemon-spring onion sauce

20 mins
15 mins
Easy
2
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  • Ingredients
  • Method
Ingredients
  • 2 tablespoons (40g) melted butter
  • 4 sheets filo pastry
  • 2 white fish fillets (approx 150g each)
  • salt and pepper to taste
  • 2 teaspoons chopped fresh dill
  • 3 tablespoons lemon juice
  • 125ml whipping cream
  • 2 spring onions, finely chopped
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Method
Preheat oven to 220 degrees C. Brush melted butter on one sheet of filo pastry. Lay another sheet directly on top of the first sheet, and lightly brush it with butter. Repeat with remaining 2 sheets of filo then cut sheets in half.
Season the fish fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of filo. Sprinkle with dill. Fold in the sides of the filo, then wrap the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with the other fillet.
Bake in a preheated oven until the pastry is puffed and golden brown, about 12 to 15 minutes.
Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens a little. Stir in spring onions, and season with salt and pepper. Serve the fish parcels with the sauce.
Reviews

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How to - Step By Step

Sunday Pancakes

Preparation
5 mins
bake
15 mins
Difficulty
Easy
Servings
ingredients
  • 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)

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  • 2 bananas, sliced
  • 1 punnet blueberries (or frozen berries, defrosted)
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Preparation
15 mins
bake
40 mins
Difficulty
Easy
Servings
ingredients
  • 125g Tararua Butter, softened
  • ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
  • 2 eggs
  • 1 cup mashed banana (about 2 large bananas)
  • 1 tsp vanilla essence
  • 1 tsp Edmonds Baking Soda
  • 2 Tbsp hot Meadow Fresh Milk
  • 1 ¾ cups Edmonds Standard Grade Flour (263g)
  • 1 tsp Edmonds Baking Powder

Icing

  • 1 ½ cups Chelsea Icing Sugar (225g)
  • 1 Tbsp Tararua Butter, softened
  • 1 Tbsp cocoa powder
  • 2-3 Tbsp boiling water
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bake
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Difficulty
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Servings
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  • 250g Tararua Butter
  • ½ cup cocoa powder
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Preparation
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Difficulty
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  • 2 tsp vanilla essence
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  • pinch of salt
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learn about baking

How to Choose SugarFor Baking?

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