Dessert recipes

• 300g dark chocolate
• 3 eggs
• ¼ cup Chelsea Caster Sugar
• 1 Tbsp cocoa powder
• 300ml cream
• 200g frozen berries
• 4 Tbsp Chelsea Caster Sugar, extra

• 1 cup fresh breadcrumbs
• 1 cup Chelsea White Sugar
• 2 tablespoons butter
• 1 cup hot water
• 2 cups mixed fruit
• 1 cup plain flour
• 2 teaspoons baking soda
• 1 teaspoon each of cinnamon & nutmeg

• 1 cup Chelsea White Sugar
• 2 large eggs
• 1 tsp vanilla essence
• ½ tsp salt
• ½ cup melted butter
• ¾ cup all purpose flour
• ½ cup baking cocoa (cocoa powder)
• 1 cup chopped walnuts
• Chelsea Icing Sugar for sprinkling

• 50g unsalted butter, plus extra for greasing
• 100g quality white chocolate, broken into chunks
• 2 eggs
• 50g Chelsea Caster Sugar
• 1 tablespoon plain flour

To Serve

• crème fraiche
• a handful of seasonal berries

SALTED CARAMEL SAUCE

• ¾ cup cream (190ml)
• ¾ cup Chelsea Dark Cane Sugar (150g)
• 120g butter
• 1 tsp sea salt

APPLES

• 1kg Granny Smith apples (approximately 8 apples)
• 1 Tbsp plain flour

CRUMBLE

• 1 cup plain flour (150g)
• 1 cup quick cook oats (120g)
• ¾ cup Chelsea Dark Cane Sugar (150g)
• ½ tsp baking powder
• 120g butter, melted

• 4 apples, peeled, cored, quartered, each quarter cut into 3 wedges
• ⅓ cup water
• 2 tsp Chelsea Raw Sugar
• Ground cinnamon, to serve

Vanilla Custard

• 1 ½ tbsps custard powder
• 2 tbsps Chelsea Raw Sugar
• 1 ½ cups low fat milk
• 1 tsp vanilla extract or essence

• 125g unsalted butter, softened to room temperature
• 1 cup Chelsea Raw Caster Sugar
• Juice and rind of 1 lemon
• 3 extra large eggs
• 1½ cups ground almonds
• ⅓ cup fine polenta
• ¼ cup maize cornflour
• ½ tsp gluten free baking powder
• 200ml light sour cream
• 1 cup frozen blueberries or a punnet of fresh blueberries
• Chelsea Icing Sugar, for dusting

• 50g butter
• 50g Chelsea Brown Sugar
• 50g Chelsea Golden Syrup
• 50g plain flour, sifted
• ¼ tsp ground ginger
• half a lemon, zest and 1 tsp juice
• 1 tsp brandy
• sunflower or vegetable oil, for greasing
• 300ml cream whipped
• fruit for garnish (strawberries, mint leaves) 

• 125 g softened butter
• 1 cup of Chelsea White Sugar
• 1 egg
• 1 ½ cups of flour
• 1 teaspoon of baking powder
• Pinch of salt
• 2 tablespoon cocoa
• 1 cup of peanuts, roasted and husked

Apple dumplings

• 2 cups self-raising flour
• 125 g butter, at room temperature, chopped
• 1 apple, cored, peeled, finely chopped
• ½ cup milk
• 1 egg, lightly beaten
• 2 tsp vanilla extract
• thick cream, to serve

Syrup

• 1 ½ cups water
• 100 g butter
• ½ cup Chelsea Soft Brown Sugar
• ¼ cup Chelsea Golden Syrup

Caramelised apple

• 30 g butter, at room temperature
• 1 tbsp Chelsea Soft Brown Sugar
• 1 tsp ground cinnamon
• 1 apple, cored, finely chopped

• Rice Bran oil or other flavourless oil
• 350ml full fat milk
• 400 ml cream
• 1 lemon, zested in thick strips (use a peeler)
• 4 Tbspn Chelsea Caster Sugar
• 8g leaf gelatine (approx. 4 leaves)

Lemon Caramel

• 100g Chelsea Caster Sugar
• 1T lemon juice

• 250g butter
• ¾ C Chelsea White Sugar
• 1 egg
• 1 tsp vanilla essence
• 2 ½ C flour
• 2 ½ tsp baking powder
• 400g tin of apple (no juice)
• 1 small tin of boysenberries (no juice)

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

Ice Cream

• 3 thick slices of brown bread
• 1 cup Chelsea Soft Brown Sugar
• 50g butter, melted
• 2 litres vanilla ice cream
• 1 tsp vanilla essence

Butterscotch sauce

• 1 ½ cups Chelsea Soft Brown Sugar
• 50g butter
• 150ml cream
• 1 tsp caramel or vanilla essence

Choux Buns

• 125ml milk
• 125ml water
• 100gm butter, diced
• ½ tsp salt
• 1 tbsp Chelsea Caster Sugar
• 150gm plain flour
• 5 eggs
• Chocolate Pastry Cream

Caramel topping

• 300gm Chelsea Caster Sugar
• 100ml water

Pastry

• 1 cup flour
• 75g butter
• ¼ cup Chelsea White Sugar
• 1 egg yolk
• 1 Tbsp cold water

Filling

• 1 Tbsp custard powder
• 1 Tbsp Chelsea White Sugar
• ½ cup milk
• 250g pot fruit flavoured yoghurt - fruit such as mandarin slices, pears, kiwifruit slices, peaches
• ¼ cup apricot jam
• 2 tsp water
• Kiwifruit, strawberries, blueberries to decorate