• 250g butter
• 2 cups Chelsea White Sugar
• 2kg mixed dried fruit
• 1 cup sherry
• 2 tsp mixed spice
• 2 tsp Edmonds Baking Soda
• 4 Tbsp Chelsea Golden Syrup or Chelsea Treacle
• 4 eggs
• 450g Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder
• 2 Tbsp orange zest

• 125g butter
• 1 cup Chelsea Soft Brown Sugar
• 1kg mixed dried fruit
• ½ cup sherry
• 1 tsp mixed spice
• 1 tsp baking soda
• 2 Tbsp Chelsea Golden Syrup or Chelsea Treacle
• 2 eggs
• 225g plain flour
• 1 tsp baking powder
• 1 Tbsp orange zest

Topping

• 200g dried fruit, roughly chopped (e.g. papaya, mango, apple, apricots)
• 240g nuts (e.g. pecans, almonds, walnuts)
• 1 cup Chelsea Golden Syrup

• 125g butter
• ½ cup Chelsea White Sugar
• 1 cup Chelsea Treacle
• ½ cup milk
• 3 cups flour
• 1 ¼ tsp baking soda
• 1 Tbsp ground ginger
• ¼ tsp ground cinnamon
• ¼ tsp ground cloves
• Chelsea Icing Sugar to dust

• 500g (4 cups) self-raising flour
• 1 tsp salt
• 1 Tbsp ground ginger
• 1 Tbsp baking powder
• 1 ½ cups Chelsea Soft Brown Sugar
• 175g butter
• 6 Tbsp Chelsea Treacle
• 6 Tbsp Chelsea Golden Syrup
• 300ml milk
• 2 eggs
• 1 Tbsp warm milk to mix
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• 2 Tbsp approx. Chelsea Demerara Sugar

• 125g butter
• 1 cup Chelsea Dark Cane Sugar
• 2 tsps baking soda
• 1 tsp salt
• 2 tsps ground ginger
• 1 tsp mixed spice
• 1 tsp cinnamon
• 1 cup Chelsea Treacle
• ½ cup warm water
• 7 cups flour

ROYAL ICING

• 2 egg whites
• 2 Tspn cold water
• 1 Tspn strained lemon juice (no pips or fibre)
• 2 ½ cups Chelsea Icing Sugar or Chelsea Flavoured Icing Sugar

• ⅔ cup oil
• 1 cup Chelsea White Sugar
• 1 egg
• ¼ cup Chelsea Treacle
• 2 cups flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ cup Chelsea White Sugar to roll biscuits in