Pumpkin Relish

• 800g fresh or tinned tomatoes 
• 2 medium brown onions
• 2 cloves garlic
• 1 cup Chelsea Raw Sugar (225g)
• ½ cup apple cider vinegar (125ml)
• 2 tsp salt
• 2 tsp curry powder
• 2 tsp mustard powder
• 1 ½ Tbsp Edmonds Fielder's Cornflour
• 1-2 Tbsp extra apple cider vinegar

• 2 cups grated raw pumpkin
• 1 cup crushed pineapple in syrup or juice
• 2 cups self raising flour
• 3 tsp mixed spice
• ½ cup milk, warmed with 1 teaspoon baking soda stirred into it
• 1 cup Chelsea Dark Cane Sugar
• 2 eggs
• ½ cup lite oil, canola or olive etc
• 1 cup chopped pecans or walnuts
• ½ tsp salt
• Vanilla ice cream and Chelsea Golden Syrup to serve

• 1kg limes
• 2 onions, chopped finely
• 1 Tbsp salt
• 3 cooking apples, peeled and chopped
• 400ml cider vinegar
• 1 tsp ground ginger
• 1 cup raisins
• 2 ¼ cups Chelsea White Sugar
• 8 kaffir lime leaves

• 250g dried apricots chopped
• 4 cups water
• 400g chopped pumpkin (approx 3 cups finely diced)
• 1 kg Chelsea White Sugar
• ½ cup lemon juice
• ½ cup passionfruit pulp (or substitute with a small can of crushed pineapple)

• 300g butter
• 1 cup Chelsea Soft Brown Sugar
• 2 Tbsp grated orange rind
• 4 eggs
• 3 cups grated pumpkin
• ½ cup macadamia nuts finely chopped
• 2 cups flour
• 2 tsp cinnamon
• 1 tsp mixed spice
• 4 tsp baking powder
• ½ cup milk approx.
• 4 Tbsp oil

Sour Cream Orange Icing

• 3 cups Chelsea Icing Sugar - approx
• 4 Tbsp sour cream
• 2 tsp grated orange rind
• small amount of orange juice
• optional orange liqueur, e.g. Cointreau or Grand Marnier
• toasted macadamia nuts for decoration

• ¼ cup water
• Juice of 1 orange
• Thick slices of the rind of 1 lemon
• ½ cup Chelsea White Sugar
• 1 stick cinnamon
• 4 cloves
• ¼ teaspoon ground cardamon
• 2 cups frozen cranberries

• 3 yellow peppers
• 3 orange peppers
• 3 red peppers
• 3 green peppers
• 3 purple sweet peppers
• 12 medium onions
• 3 cups Chelsea White Sugar
• 4 cups cider vinegar
• 1 teaspoon mustard seeds

• 60g Butter
• 1 Tablespoon Chelsea Golden Syrup
• 1 Cup cooked, mashed Pumpkin
• 1 Egg
• ½ Cup Milk
• 2 ½ Cups Self Raising Flour

• 1 ¾ cups self-raising flour, sifted
• 1 teaspoon baking powder
• ⅓ cup Chelsea Soft Brown Sugar
• ¾ cup milk
• 2 tablespoon vegetable oil
• 1 cup cooked, mashed pumpkin
• 1 egg, lightly beaten

Optional Spices

• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon 

Pastry

• 1 ⅓ cups (170g) plain flour
• ¼ teaspoon salt
• 100g butter, cubed & chilled
• 1 egg, lightly beaten
• ¼ cup (40g) Chelsea Icing Sugar

Filling

• 600g peeled butternut pumpkin, peeled, cubed
• ½ teaspoon each ground ginger, nutmeg and cinnamon
• 2 tablespoon Chelsea Treacle
• ½ cup (125ml) thickened cream
• 2 eggs
• 1 cup (160g) lightly packed Chelsea Soft Brown Sugar
• Whipped cream, to serve
• Chelsea Easy Pour Golden Syrup, for drizzling on top

• 2 sheets ready rolled sweet pastry
• 1 ½ cups mashed pumpkin, well drained
• 3 eggs
• 1 cup cream
• ½ cup Chelsea Brown Sugar
• ½ cup Chelsea Blackstrap Molasses
• ¼ cup flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ginger

Maple Pecans

• ½ cup Chelsea Maple Flavoured Syrup
• ½ cup pecan nuts

• 250g peeled, seeded and diced butternut pumpkin
• 1 ¾ cups (220g) plain flour
• 2 teaspoons baking powder
• ½ cup Chelsea Caster Sugar
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¾ cup (200ml) low fat milk
• 1 egg, whisked
• 1 tablespoon olive oil

• 1 Tablespoon Butter
• ½ Cup Chelsea White Sugar
• ¼ Teaspoon Salt
• 1 Egg
• 1 Cup Cold Mashed Pumpkin
• 2-2 ¼ Cups Self Raising Flour, sifted

• ¾ Cup Chelsea Soft Brown Sugar
• 2 Eggs
• ½ Cup Vegetable Oil
• 1 Cup Pecan Nuts, roughly chopped
• 500g Pumpkin, peeled, steamed and mashed
• 1 ½ Cups Plain Flour
• 1 Teaspoon Baking Powder
• 1 Teaspoon Bicarbonate of Soda
• 1 Teaspoon Ground Cinnamon
• ½ Teaspoon Ground Allspice

• 180g Butter
• 1 Cup Chelsea Caster Sugar
• ½ Teaspoon Vanilla Essence
• 1 Cup Plain Flour
• 1 ½ Teaspoons Ground Cinnamon
• 1 Teaspoon Bicarbonate of Soda
• ½ Teaspoon Baking Powder
• ½ Teaspoon Salt
• ½ Teaspoon Allspice
• 2 Eggs, lightly beaten
• 1 Cup drained crushed Pineapple
• ¾ Cup cooked mashed Pumpkin
• ½ Cup chopped Pecan or Walnuts
• ½ Cup chopped Raisins

ICING

• 250g Cream Cheese, room temperature
• 1 ½ Cups Chelsea Icing Sugar
• 2 Teaspoons Lemon Juice
• ½ Teaspoon Vanilla Essence

Base

• 300g dried dates
• 300g prunes
• 200g pistachios
• ½ cup coconut
• ½ cup cocoa nibs
• 1 tsp cocoa
• 1 tsp coconut oil
• Pinch of salt
• Vanilla

Pumpkin Ginger Cheesecake

• 250g cream cheese
• 250g sour cream
• 250g ricotta
• 1 cup Chelsea White Sugar
• ¼ cup cornflour
• 3 eggs
• Knob of fresh ginger
• Cup of cooked pumpkin

Honeycomb Topping

• 165g Chelsea White Sugar
• 125ml honey
• 40ml water
• 1 tbsp Chelsea Golden Syrup
• Vanilla
• 1 ½ tsp bicarbonate of soda
• 200g dark chocolate, chopped

White Chocolate & Tamarillo Cheesecake

• 500g white chocolate
• 500g cream cheese
• 4 eggs
• 300g sour cream
• Orange zest

Tamarillo Topping

• 8 ripe tamarillos

Pastry

• 1 ½ cups plain flour (225g)
• 1 Tbsp Chelsea Caster Sugar
• pinch of salt
• 75g butter, cubed

Filling

• 450g peeled pumpkin
• 2 eggs, lightly beaten
• 3/4 cup Chelsea Soft Brown Sugar (150g)
• 1/2 cup cream (125ml) + extra to serve
• 1/2 tsp ground cinnamon + extra to dust
• 1/2 tsp ground ginger
• 1/4 tsp allspice
• 1/4 tsp salt