Ginger Cake

• 125g butter, softened (or Olivani Spread)
• ½ cup Chelsea White Sugar (113g)
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 tsp Edmonds Baking Powder
• 1 tsp ground ginger

Ginger Icing

• 125g butter (or Olivani Spread)
• 1 ¼ cups Chelsea Icing Sugar (188g)
• 3 Tbsp Chelsea Golden Syrup
• 4 tsp ground ginger

• 125g butter (or Olivani Spread)
• 1 cup Chelsea White Sugar
• 2 eggs beaten
• ½ cup Chelsea Golden Syrup
• 1 cup milk and 1 tsp baking soda mixed together
• 2 cups plain flour
• Pinch salt
• 1 tsp baking powder
• 2 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp cinnamon

Ginger Butter Icing

• 2 cups Chelsea Icing Sugar
• 1 tsp ground ginger
• 25g butter, melted (or Olivani Spread)
• boiling water

• 1 egg
• ⅓ cup Chelsea Soft Brown Sugar
• 95g butter
• ⅓ cup Chelsea Golden Syrup
• 1 ¼ cups self-raising flour
• 1 tsp baking soda
• 2 tsp ground ginger
• ½ tsp ground nutmeg
• 1 tsp cinnamon
• ½ cup boiling water
• 1 small tin pears, drained thoroughly
• Extra Golden Syrup for drizzling

• 190g butter, softened
• ¾ cup Chelsea White Sugar
• 2 ¼ cups Edmonds Standard Grade Flour
• 1 ½ tsp Edmonds Baking Powder
• 1 ½ tsp ground ginger

Ginger Icing

• 120g butter
• 1 ¼ cups Chelsea Icing Sugar
• 3 Tbsp Chelsea Golden Syrup
• 5 tsp ground ginger

• 4 eggs, separated
• 100g Chelsea Caster Sugar
• 2 Tbsp Chelsea Golden Syrup
• 120g plain flour
• 1 tsp baking soda
• 1½ tsp ground ginger

Filling

• 125g cream cheese
• 30g butter, softened
• ½ cup Chelsea Icing Sugar
• 300ml cream, softly whipped
• Chelsea Icing Sugar to dust

• 125g butter
• 1 cup Chelsea Organic Coconut Sugar (150g) or Chelsea Dark Cane Sugar (200g)
• 2 eggs, beaten
• ½ cup Chelsea Golden Syrup (180g)
• 4 Tbsp fresh peeled ginger, finely grated
• 1 cup Meadow Fresh Original Milk (250ml) + 1 Tbsp extra
• 1 tsp Edmonds Baking Soda
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 tsp Edmonds Baking Powder
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 1 pinch salt

Ginger Butter Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 25g butter, melted
• 1 tsp ground ginger, plus a little extra to sprinkle
• Boiling water

• 125 g butter
• ¼ cup Chelsea Caster Sugar
• 1 cup flour (plain)
• ½ tsp baking powder
• ½ tsp ground ginger

Topping

• 30g butter
• 1 tsp vanilla essence
• 2 Tbsp Chelsea Golden Syrup
• 2 tsp ground ginger
• ⅔ cup Chelsea Icing Sugar

For the slice

• 140g butter
• 140g Chelsea White Sugar
• 1 tblsp Chelsea Golden Syrup
• 1 egg, beaten
• 225g sifted flour
• pinch salt
• 1 tsp baking powder
• 1 tsp ground ginger
• ¾ cup crystallised ginger, chopped

For the icing

• 75g butter
• 1 cup Chelsea Golden Syrup
• 2 cups Chelsea Icing Sugar
• 1 tsp ground ginger
• Chopped walnuts and chopped crystallised ginger

Biscuit base

• 125 grams butter
• ½ cup Chelsea White Sugar
• 1 ¾ cups flour
• 1 tsp ginger
• 1 tsp baking powder

Ginger icing

• 4 Tbsp butter
• ½ cup Chelsea Icing Sugar
• 1 Tbsp Chelsea Golden Syrup
• 2 tsp ginger

• 400g butter
• 1 ½ cups crystallised ginger
• 2 cups Chelsea White Sugar
• 3 eggs
• 4 cups flour
• ½ teaspoon baking powder

For the icing

• 25g butter
• 1 tablespoon boiling water
• 1 teaspoon ground ginger
• 2 cups Chelsea Icing Sugar

Base

• 155g butter
• ¾ cup Chelsea Caster Sugar
• ¼ cup Chelsea Golden Syrup
• ⅓ cup stem ginger
• 1 ⅓ cup toasted coconut
• ⅔ cup rolled oats
• 1 cup self-raising flour

Ginger Icing

• 130g butter
• ½ cup Chelsea Soft Brown Sugar
• 1 tbsp ground ginger
• 1 tsp freshly grated ginger
• Pinch of salt
• ¼ cup cream
• 1-2 cups Chelsea Icing Sugar

Hokey Pokey

• 110g Chelsea Caster Sugar
• 4 ½ tbsp Chelsea Golden Syrup
• 1 ½ tsp baking soda
• ½ cup of thread coconut to decorate

• 75gm unsalted butter
• 75gm Chelsea Soft Brown Sugar
• 100gm Chlesea Treacle
• 100gm Chelsea Golden Syrup
• 150gm plain flour
• 1 tsp ground ginger
• Pinch of salt
• ½ tsp ground cinnamon
• ½ tsp mixed spice
• 75ml full-cream milk
• 1 free-range egg, lightly beaten
• Zest of 1 lime
• ½ tsp bicarbonate of soda
• 3cm piece finely grated ginger

Icing

• 50gm Chelsea Icing Sugar, sifted
• Juice of ½ lime
• 2 tbsp pistachios, toasted, roughly chopped
• Creme fraiche, to serve

• 3 Tablespoons Chelsea Golden Syrup
• 60g Butter
• 1 Tablespoon Preserved Ginger, chopped into small pieces
• ½ Teaspoon Ground Nutmeg
• 2 Cups Cornflakes
• 824g Can Pie Apples

• 1 cup flour
• 1 cup Chelsea White Sugar
• 2 eggs
• 100g melted butter
• 2 tsp baking powder (heaped)
• 3 Tbsp custard powder (heaped)
• ½ cup milk
• 1 tsp lemon juice
• Zest of one lemon
• 2 tsp ground ginger

Base

• 175g butter
• 150g Chelsea White Sugar
• 195g flour
• 1 ½ tsp ground ginger
• 1 ½ tsp baking powder

Ginger Icing

• 100g butter
• 1 cup Chelsea Icing Sugar
• 2 tbsp Chelsea Golden Syrup
• 4 tsp ground ginger

Crumble

• ½ cup rolled oats
• 30g butter
• ½ cup shredded coconut
• 1 tsp ground ginger

Chocolate Drizzle

• 150g dark chocolate
• Sea salt flakes

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

Topping

• 440g Chelsea Raw Caster Sugar
• 250ml (1 cup) water
• 2 tsp vanilla bean paste
• 2 large oranges, very thinly sliced
• 6 pieces (approximately 1.5cm each) crystallised ginger, quartered

CAKE

• 4 eggs
• 220g Chelsea Raw Caster Sugar
• 1 tsp vanilla bean paste
• 150g self-raising flour
• 1 tsp ground ginger
• 150g butter, melted

• 140g Unsalted butter
• 140g Chelsea Soft Brown Sugar
• 140g Chelsea Treacle
• 1 Orange zest, finely grated
• 1 Lemon zest, finely grated
• 2 Eggs
• 210g Plain flour
• 20g Ground ginger
• 5g Ground cinnamon
• pinch Ground black pepper
• pinch Salt
• 5g Bicarbonate of soda
• 170ml Milk
• 1 tablespoon Chelsea Icing Sugar (for decoration)

• ½ cup margarine or softened butter
• 1 cup Chelsea Soft Brown Sugar
• 2 extra large eggs
• 2 tbs Chelsea Golden Syrup
• 2 cups self-raising flour
• 1 tbs ground ginger ¾ cup milk

Icing

• 250g Chelsea Vanilla Icing Sugar
• 150g butter, softened
• 3 tsp water
• 1 tbs instant coffee
• 2 tbs walnuts, chopped