Dessert recipes

Case

• 260gm flour
• 40gm Chelsea Icing Sugar
• 185gm cold butter, diced
• 2 tbsp finely chopped glace ginger
• 1 egg yolk
• 2 tsp iced water

Filling Ingredients

• 250gm Mascarpone
• 80ml thickened cream
• 2 tbsp honey
• 70gm mashed papaya
• 1 tbsp lime juice
• ½ small papaya, seeded

• 500g dark chocolate melts
• 200g peanut butter (use crunchy for texture)
• 50g Chelsea Dark Cane Sugar
• 200g Chelsea Icing Sugar
• Vanilla paste, to taste
• Extra chocolate for piping decoration

• 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

Base

• 3 cups cornflake crumbs
• ⅓ cup softened butter
• 3 Tbsp Chelsea White Sugar

Filling

• 1 ½ Tbsp gelatine
• 3 eggs, seperated
• 2 tsp brandy essence or 2 caps brandy
• ¼ cup cold water
• 300ml cream
• 1 cup Chelsea White Sugar

• 280g Apple and Cinnamon Puree
• Pulp 1 Passionfruit
• 6 Sheets Filo Pastry
• 60g Butter, melted
• 2 Tablespoons Chelsea Demerara Sugar, mixed with 1 Teaspoon Ground Cinnamon
• Cream or Ice Cream

• 1½ cups Chelsea Raw Caster Sugar
• 90g butter, softened
• Finely grated rind and juice of 1 lime
• Finely grated rind and juice of 2 lemons
• 3 eggs, separated
• ¾ cup self-raising flour, sifted
• 3 cups milk
• 2 Tbsp Chelsea Raw Caster Sugar, extra, for topping
• Ice-cream or cream for serving

• 250g dried figs
• 230ml boiling water
• 1 tsp vanilla
• 1 tsp baking soda
• 125g butter
• 150g Chelsea Caster Sugar
• ½ cup Chelsea Blackstrap Molasses
• 3 eggs
• 250g self-raising flour

Caramel Sauce

• 30gms butter
• ½ cup Chelsea Soft Brown Sugar
• ⅓ tsp vanilla essence
• 1 cup cream

• ¼ cup cooked rice
• 3 tablespoons cornstarch
• ⅜ cup water
• 2 x 400g cans apricot halves in juice, drained
• 2 cups of milk (approx)
• ⅜ cup Chelsea White Sugar
• 1 teaspoon vanilla essence
• 1 teaspoon almond essence

• 1 tsp baking powder
• 125ml milk
• 1 Tbsp fine apricot jam
• 1 Tbsp soft butter
• 2 eggs
• 375ml self raising flour
• 125ml Chelsea White Sugar
• pinch of salt

Sauce

• 250ml water
• 250ml cream
• 250ml margarine
• 1 cup Chelsea White Sugar
• 1 tsp vanilla essence

For the dough

• 2 tsp dried yeast
• 150ml lukewarm water
• 150ml cold water
• 2 tsp lemon juice
• 450g plain flour, plus extra for rolling out
• 50g Chelsea Raw Caster Sugar
• 1 tsp fine salt
• 280g unsalted butter, chilled & chopped in 1cm cubes

For the chocolate filling

• 75g butter, softened
• 3 tbs cocoa powder
• 100g Chelsea Dark Cane Sugar
• 50gms Chelsea Golden Syrup, gently warmed

For the coffee mascarpone cream

• 250g mascarpone
• 1 tsp vanilla essence
• 4 tbs Chelsea Icing Sugar, sifted, plus extra to dust
• 2 tsp instant coffee granules

• 2 cups whole almonds (not blanched)
• 250g dark or milk chocolate
• 6 egg whites
• 2 cups Chelsea Caster Sugar
• 1 cup finely chopped pitted dates
• ½ cup sliced almonds to garnish
• 300ml cream

• 600ml milk
• ¼ cup Chelsea Caster Sugar
• ⅛ tsp vanilla essence
• 3 eggs separated
• 1 cup cake crumbs
• ¼ cup Chelsea Caster Sugar
• ¼ cup raspberry jam

• 425g tinned apricot halves, drained
• ½ cup milk
• 4 eggs
• ½ cup Chelsea White Sugar
• 250g cottage cheese
• 1 cup flour
• 1 ½ Tbsp Chelsea Icing Sugar

• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1½ cups self-raising flour
• ½ cup plain flour
• ¾ cup milk

To Decorate

• 150g unsalted butter, softened
• 250g Chelsea Vanilla Icing Sugar or Chelsea Berry Icing Sugar
• Marshmallows
• Pink smarties
• Oreos
• Jelly beans, red and black

• 125g butter, at room temperature
• ⅔ cup Chelsea Rich Chocolate Icing Sugar (Gluten Free)
• 1½ cups finely ground hazelnuts or almonds
• ¼ cup baking cocoa, sifted
• 50g dark chocolate, grated
• 2 x (59g) eggs, lightly beaten
• ¼ cup instant fine polenta
• ⅓ cup milk

Chocolate Sauce

• 125g dark chocolate, roughly chopped
• ½ cup cream

• 100 g butter, melted
• 1 cup Chelsea White Sugar
• 4 eggs
• ½ cup flour
• 2 cups milk
• 2 teaspoons coconut essence
• 1 cup desiccated coconut
• 3 – 4 golden kiwifruit, or other seasonal fruit