Self-Saucing Ginger Toffee Pudding

• ½ cup Edmonds Standard Grade Flour (75g)
• ¼ cup rolled oats (30g)
• ¼ cup desiccated coconut (25g)
• ¼ cup Chelsea Soft Brown Sugar (50g)
• ½ tsp mixed spice or ground cinnamon
• 75g butter (or Olivani Spread)
• 5-6 Granny Smith apples
• 2 Tbsp Chelsea Golden Syrup
• 2 Tbsp Chelsea Raw Sugar or Demerara Sugar

• 1 cup Edmonds Self Raising Flour (150g)
• 3 Tbsp cocoa powder
• ½ cup Chelsea Soft Brown Sugar (100g)
• 80g butter, melted and cooled (or Olivani Spread)
• ½ cup Meadow Fresh Original Milk (125ml)
• 1 egg, lightly beaten
• Vanilla ice cream or cream, to serve

Sauce

• ¾ cup Chelsea Soft Brown Sugar (150g)
• 2 Tbsp cocoa powder, sifted
• 1 ¼ cups boiling water (313ml)

• 1¼ cups pitted dates, chopped
• 1 tsp Edmonds Baking Soda
• 1¼ cups boiling water
• 60g butter, cubed and softened (or Olivani Spread)
• ¾ cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
• 1 cup Edmonds Self Raising Flour
• 2 eggs

Butterscotch Sauce

• 2 cups Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
• 250ml (1 cup) Meadow Fresh Original Cream
• 50g butter (or Olivani Spread)
• 1 tsp vanilla essence

Pudding

• ¾ cup Chelsea White Sugar
• 1 Tbsp butter (or Olivani Spread)
• 1 cup Edmonds Standard Grade Flour, sifted
• 1 Tbsp cocoa powder
• ½ cup Meadow Fresh Original Milk
• 1 tsp Edmonds Baking Powder

Sauce

• 1 cup Chelsea Soft Brown Sugar
• 1 Tbsp cocoa powder
• 1 ½ cups boiled water
• 1 tsp vanilla essence

• 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

• 50g butter (or Olivani Spread)
• 1 Tbsp Chelsea Golden Syrup
• 1 egg
• ½ cup Chelsea Soft Brown Sugar
• 1 cup Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder
• 2 tsp powdered ginger
• 1 tsp mixed spice
• 1 tsp Edmonds Baking Soda
• ¾ cup Meadow Fresh Original Milk

Base

• 125g butter, softened (or Olivani Spread)
• ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
• 2 large egg yolks
• 1¾ cup Edmonds Standard Grade Flour (263g)
• 1½ tsp Edmonds Baking Powder

Topping

• 2 large egg whites
• ¼ cup Chelsea Caster Sugar (56g)
• 1 cup long thread coconut (80g)
• 1 tsp vanilla extract
• ½ cup raspberry jam (180g)
• freeze dried raspberries (optional)

• 125g butter (or Olivani Spread)
• ½ cup Chelsea White Sugar
• 2 eggs
• 1 cup flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ cup unsweetened yoghurt
• ½ cup Chelsea Golden Syrup

• 1½ cups Edmonds Self Raising Flour
• 75g butter (or Olivani Spread)
• ½ cup Chelsea White Sugar
• Grated rind of 1 medium sized orange
• 1 cup Meadow Fresh Original Milk
• 1 cup mixed berries, fresh or frozen (defrosted)
• Chelsea Icing Sugar

Sauce

• Boiling water (enough to make up to 1¼ cups)
• Juice of 1 medium orange
• ½ cup berry or plum jam
• ⅓ cup Chelsea White Sugar

• 1 cup plain flour
• ½ cup Chelsea White Sugar
• pinch of salt
• 1 tablespoon cocoa powder
• 1 teaspoon baking powder
• 2 Tbsp melted butter (or Olivani Spread)
• ½ cup milk
• ¾ cup Chelsea Soft Brown Sugar
• 1 Tbsp cocoa powder
• 2 cups boiling water

• 7 cooking apples
• 1 ½ cups (190g) Edmonds Standard Grade Flour
• 1 ½ tsp Edmonds Baking Powder 
• 1 tsp cinnamon
• ¾ cup Chelsea Raw Caster Sugar
• 100g butter, melted (or Olivani Spread)
• 125ml Meadow Fresh Original Milk
• 2 eggs, lightly beaten
• 1 tsp vanilla essence
• ¾ cup Chelsea Soft Brown Sugar
• 2 tsp Edmonds Fielder's Cornflour
• ⅓ cup Chelsea Golden Syrup
• 2 cups boiling water
• Chelsea Icing Sugar, to dust
• Meadow Fresh Original Cream or ice cream, to serve

Cupcakes

• 125g butter
• ½ cup Chelsea Caster Sugar
• 2 eggs
• 1 tsp vanilla essence
• 1 cup standard flour
• 2 tsp baking powder
• ¼ cup milk
• 1 heaped tsp ground ginger
• ½ tsp cinnamon

Icing

• 125g butter
• 200g Chelsea Soft Brown Sugar
• 80ml cream
• 2 cups Chelsea Icing Sugar
• 2 dessertspoons cream cheese

• 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

• 1 ½ cups self-raising flour
• 2 tablespoons cocoa
• ½ cup Chelsea White Sugar
• 1 cup milk
• 100 grams butter, melted
• 1 teaspoon vanilla essence

Sauce

• 2 cups boiling water
• ½ cup Chelsea White Sugar
• 2 tablespoons cocoa

Pudding

• 1 ¼ cups plain flour (188g)
• 1 ½ tsp baking powder
• ¼ tsp salt
• ¾ cup mashed banana (approximately 2 medium bananas)
• ½ cup Chelsea Soft Brown Sugar (100g)
• 85g butter, melted
• 1 egg
• 1 tsp vanilla extract
• 1 cup milk (250ml)
• ½ tsp baking soda
• 2 medium bananas, sliced in half lengthways

Sauce

• ¾ cup Chelsea Soft Brown Sugar (150g)
• ¼ cup Chelsea Caramel Maple Flavoured Syrup (90g)
• 1 ¼ cups boiling water (310ml)

To Serve

• Vanilla ice cream, cream or custard

• 1 cup plain flour
• ½ cup Chelsea White Sugar
• pinch of salt
• 1 tablespoon cocoa powder
• 1 teaspoon baking powder
• 2 Tbsp melted butter
• ½ cup milk
• ¾ cup Chelsea Soft Brown Sugar
• 1 Tbsp cocoa powder, extra
• 2 cups boiling water

• 1 ¼ cups plain flour
• 1 ½ tsp baking powder
• 1 Tbsp butter
• ¼ cup milk
• ¼ cup water

Sauce

• 3 Tbsp Chelsea White Sugar
• 25g butter
• ¾ cup water
• 2 tsp Chelsea Golden Syrup

• 1x 380 gram can store-bought caramel filling
• ⅓ cup (80ml) cream
• 200 grams dark chocolate, chopped
• 60 grams butter
• 3 eggs
• ½ cup Chelsea Soft Brown Sugar
• 1 teaspoon vanilla
• ½ cup ground almonds
• Cocoa, for dusting