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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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bake
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Difficulty
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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
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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
10 mins
bake
50 mins
Difficulty
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Servings
ingredients
  • 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

Meringue Tortes
Meringue Tortes
Desserts

Meringue Tortes

1 hours
1 hours
Easy
4

Lovely meringue tortes with cream, lemon curd and passionfruit.

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  • Ingredients
  • Method
Ingredients
  • 3 egg whites
  • Pinch salt
  • ¾ cup Chelsea Caster Sugar
  • 3 tsp cornflour
  • 1 tsp vanilla extract
  • ½ tsp white wine vinegar
  • Finely grated zest and juice of 2 lemons (you'll need ⅔ cup juice)
  • ½ cup Chelsea Caster Sugar
  • 3 eggs
  • 80g butter, diced
  • 300ml thickened cream
  • Pulp of 5 passionfruit
Additional tips

Love fresh berries? Top this dessert with them in place of the passionfruit. To make it extra special, look for fresh red currants - these are available for only a short period in November and December.

Chelsea Products in Recipe
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
details
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Method

Preheat oven to 120°C conventional (or 100°C fan-forced).

Draw four 8cm circles on a sheet of baking paper. Put paper on an oven tray. Repeat with another sheet of baking paper and tray.

Put egg whites and salt in the small bowl of an electric mixer and beat until soft peaks form. With motor running, add first measure of<strong> Chelsea Caster Sugar,</strong> 1 tablespoon at a time, beating well after each addition. Beat until mixture is thick and glossy. Add cornflour, vanilla and vinegar. Beat until just combined.

Whip cream until soft peaks form. Put 1 meringue on each serving plate. Top with cream and curd, then add another meringue. Spoon on cream, and top with passionfruit pulp. Serve.

Meanwhile, put zest, juice, second measure of <strong>Chelsea Caster Sugar</strong> and eggs in a heatproof bowl over a pan of simmering water. Whisk until combined. Add butter and stir until melted and mixture is combined. Continue to stir for 10 mins or until mixture thickens. Remove from heat and cover surface of curd with plastic wrap. Refrigerate for 30 mins

Additional tips

Love fresh berries? Top this dessert with them in place of the passionfruit. To make it extra special, look for fresh red currants - these are available for only a short period in November and December.

Chelsea Products in Recipe
Caster Sugar

Caster Sugar

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details
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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Preparation
15 mins
bake
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Difficulty
Easy
Servings
ingredients
  • 125g 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 butter, softened
  • 1 Tbsp cocoa powder
  • 2-3 Tbsp boiling water
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Basic Buttercream Icing

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  • ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
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How to Choose SugarFor Baking?
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