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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)

To Serve

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  • 1 punnet blueberries (or frozen berries, defrosted)
  • Chelsea Flavoured Syrup - Maple or Honey Maple.
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  • 4 eggs
  • 1 tsp vanilla essence
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Details page sections

Bacon-wrapped Lamb with Apricot Maple Sauce
Bacon-wrapped Lamb with Apricot Maple Sauce
Savoury

Bacon-wrapped Lamb with Apricot Maple Sauce

5 hours
15 mins
Moderate
6

Lamb loin wrapped generously in bacon, served with an apricot maple sauce, is fit for any special occasion.

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  • Ingredients
  • Method
Ingredients

Sauce

  • 8 dried apricot halves
  • 1 red chilli, de-seeded
  • 1 Tbsp Chelsea Soft Brown Sugar
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp Chelsea Maple Flavoured Syrup
  • 1 Tbsp apricot jam
  • 1 Tbsp water
  • Juice of ½ lime
  • 2 cups beef stock

Lamb

  • 1 spring onion
  • Leaves from 2 large sprigs mint
  • Leaves from 1 rosemary sprig
  • Leaves from 4 sprigs thyme
  • Leaves from 2 large sprigs basil
  • 2 large cloves garlic
  • 4 tsp avocado oil
  • Generous pinch of Himalayan sea salt
  • Pinch of freshly-ground black pepper
  • 400g boneless lamb loin or backstrap, trimmed of excess fat
  • 10-12 rashers streaky bacon

To Serve

  • Handful mint leaves
  • Handful pomegranate seeds
  • 6-8 broccolini stems, lightly blanched
  • Fresh sourdough bread
Chelsea Products in Recipe
Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
details
Maple Flavoured Syrup

Maple Flavoured Syrup

Chelsea Maple Flavoured...
details
Reviews

What did you think of this recipe?

Method
Sauce : Combine all ingredients and blend until pureed. This can be made up to 3 days in advance and refrigerated.
Lamb : Combine spring onion, mint, rosemary, thyme, basil, garlic, oil, salt and pepper and blitz to a paste. Spread paste along the inside of the lamb loin.
On a piece of cling film, lay strips of bacon vertically so they overlap. Place herb-laced lamb loin horizontally on the bacon slices, about 10cm up from the bottom end of the bacon (the part closest to you). Lift this smaller section of the bacon, and flip carefully so it falls just inside the lamb loin. Carefully roll the loin over the bacon, as if you were rolling sushi, using the cling film like a sushi mat.
Once lamb is completely encased in the bacon, keep rolling along the cling film, keeping the cling film taut, until you make a cling film sausage. Twist the cling film ends so your meat is tightly wrapped and refrigerate for at least 4 hours, preferably longer.
When ready to use, preheat oven to 180°C bake. Take lamb out of cling film and tie, using cooking twine, to hold meat together. Heat an ovenproof frying pan on high and sear meat to brown the bacon. Transfer frying pan to oven and roast for 15 minutes (for medium).
Remove lamb from the oven, transfer to a warmed platter and leave to rest, covered, for 10 minutes. Heat pan and cook off apricot sauce with the meat juices. Add more water if necessary and reduce to a sticky sauce.
Sprinkle lamb with pomegranate and mint, and serve with a little sauce, fresh seasonal greens and fresh sourdough bread.
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How to - Step By Step

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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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  • 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

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Difficulty
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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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