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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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Cooking Method - Easy, Fast

Kids 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)

To Serve

  • 2 bananas, sliced
  • 1 punnet blueberries (or frozen berries, defrosted)
  • Chelsea Flavoured Syrup - Maple or Honey Maple.
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Preparation
15 mins
bake
30 mins
Difficulty
Easy
Servings
ingredients
  • 250g butter
  • ½ cup cocoa powder
  • 1 ½ cups Chelsea White Sugar
  • 4 eggs
  • 1 tsp vanilla essence
  • 1 cup Edmonds Standard Grade Flour
  • 1 tsp Edmonds Baking Powder
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Preparation
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bake
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Difficulty
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ingredients

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
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Preparation
15 mins
bake
20 mins
Difficulty
Easy
Servings
ingredients
  • 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
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Preparation
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bake
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  • 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
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Details page sections

Sean's Chocolate, Prune and Ginger Cake with Candied Oranges
Sean's Chocolate, Prune and Ginger Cake with Candied Oranges
Cakes

Sean's Chocolate, Prune and Ginger Cake with Candied Oranges

20 mins
50 mins
10
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  • Ingredients
  • Method
Ingredients

Candied oranges

  • 2 cups Chelsea Caster Sugar
  • 1 cup water
  • 2 whole oranges, thinly sliced

Cake

  • 1 cup pitted prunes
  • ¾ cup boiling water
  • 1 tsp baking soda
  • 55g unsalted butter, softened
  • ¾ cup Chelsea Dark Cane Sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • ¾ cup self-raising flour
  • 2 tsp ground ginger, sifted
  • ¼ cup Dutch cocoa, sifted
  • 100g dark chocolate, melted
  • ½ cup chopped crystallized ginger
Chelsea Products in Recipe
Dark Cane Sugar

Dark Cane Sugar

A moist, dark brown sugar...
details
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
details
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Method
Candied Oranges: Preheat oven to 100°C. Place Chelsea Caster Sugar and water in a large, non-stick frying pan over medium heat and cook, stirring, until sugar is dissolved. Add the orange and cook for 10-15 minutes until the pith is translucent. Remove orange from syrup, reserving the syrup. Place the orange on a greased wire rack on a baking tray lined with non-stick baking paper. Bake for 40 minutes. Allow to cool, at room temperature, overnight if possible.
Cake Method: Preheat oven to 160°C. Grease and line a 25cm round cake tin.
Place prunes, water and baking soda in a small food processor and allow to stand for 10-15 minutes before processing until smooth. Set aside.
Place butter, Chelsea Dark Cane Sugar and vanilla in an electric mixer and beat for 10-12 minutes or until pale and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Add the flour, ground ginger, cocoa, melted dark chocolate, crystallised ginger and prune mixture and beat until well combined. Spoon into cake tin and bake for 50-60 minutes or until cooked when tested with a skewer.
While still hot, drizzle cake with half the syrup and cool completely. Serve with vanilla ice-cream and the remaining syrup.
Chelsea Products in Recipe
Dark Cane Sugar

Dark Cane Sugar

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Caster Sugar

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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)

To serve

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

Preparation
15 mins
bake
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Difficulty
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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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Basic Buttercream Icing

Preparation
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bake
Difficulty
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Servings
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  • 150g Tararua Butter, softened
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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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