Dessert recipes

• 2 cups Chelsea White Sugar
• ⅓ cup unsweetened cocoa powder
• 125ml milk
• 125g butter, chopped
• 3 cups rolled (porridge) oats
• 1 ½ cups shredded coconut

For the syrup

• 1kg Chelsea White Sugar
• 500ml water
• 2 pieces fresh green ginger, peeled and crushed
• ½ tsp cream of tartar
• Pinch of salt
• Grated rind and juice of ½ lemon

For the dough

• 2 cups flour
• ½ tsp salt
• 2 Tbsp baking powder
• 55g butter, grated
• 1 egg
• 1-1½ cups milk or water

• 3 apples, peeled, coarsely grated
• 120g mixed dried fruit, finely chopped
• 2 tsp finely grated orange zest
• ⅓ cup freshly squeezed orange juice
• 2 tbsps brandy
• 2 tbsps Chelsea Raw Sugar
• 1 tsp mixed spice

Pastry

• 1 cup wholemeal plain flour
• 3 tbsps Chelsea Raw Sugar
• 60g 40% reduced-fat sunflower spread
• ¼ cup freshly squeezed orange juice
• Cooking spray

• 220g Ground Almonds
• 125g Chelsea White Sugar
• 250g Plain Flour
• 1 x 7g Sachet Active Dried Yeast
• 2 Egg Yolks
• Pinch of Salt
• 90g Cream
• 125g Butter
• Peach and Apricot Jam
• 30g Whole Blanched Almonds
• Chelsea Caster Sugar

• 1 cup sago
• 10 cups milk
• 2 eggs
• ¼ cup water
• 4 Tbsp custard powder
• ½ tsp salt
• 1 Tbsp butter/margarine
• 1 Tbsp cinnamon sugar
• 1 Tbsp Chelsea Caster Sugar

• 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

Demerara Crumble Topping

• ½ cup plain flour, sifted
• ⅓ cup shredded coconut
• ¼ cup Chelsea Demerara Sugar
• 40g butter, melted
• 1 cup (approx.) Cherry Jam

Cheesecake Filling

• 250g cream cheese, room temperature
• ½ cup Chelsea Raw Sugar
• 3 extra large eggs, room temperature
• ½ cup sour cream
• 1 tbsp fresh lemon juice

• ½ cup plain flour
• ½ tsp baking powder
• ¾ cup Chelsea White Sugar
• 2 Tbsp cocoa powder
• ¼ cup hazelnut meal
• 100g dark chocolate, chopped
• 25g butter, melted
• ½ cup milk
• 1 egg, lightly beaten
• ½ cup Chelsea Soft Brown Sugar
• Extra ¼ cup cocoa powder
• 1 cup hot water
• Double cream and sifted cocoa, to decorate

• 1 ¼ cups pitted dates, chopped
• 1 ¼ cups boiling water
• 1 tsp baking soda
• 60g butter, chopped
• ¾ cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
• 2 eggs
• 1 cup self raising flour

Butterscotch Sauce>

• 2 cups Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
• 250ml cream
• 50g butter
• 1 tsp vanilla essence

• 60ml Chelsea Golden Syrup
• 125g butter
• 2 Eggs
• 125g Chelsea Caster Sugar
• 175g Self Raising Flour

• 2 Fresh Mangoes, peeled and sliced, or, 425g canned mangoes, drained
• ¼ cup Chelsea Dark Cane Sugar
• ¼ teaspoon ground cardamom
• 400g plain yoghurt

• Oil cooking spray to grease pan
• 1 ½ cups plain flour
• ¼ cup Dutch cocoa powder
• ¾ tsp bi-carb soda
• 1 tsp coarse salt
• 175g unsalted butter, room temperature
• 1¼ cups Chelsea Raw Caster Sugar
• 1 vanilla bean seeds scraped
• 3 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 120g bittersweet dark chocolate (61% cacao), melted and cooled

Filling

• 4 punnets fresh raspberries (6 cups)
• ¾ cup plus 2 tbsp Chelsea White Sugar
• Pinch of coarse salt
• 2 tsp fresh lemon juice

Icing

• 1 cup chocolate hazelnut spread
• 200g dark chocolate, melted & cooled

Pastry

• 145g gluten free plain flour
• ⅓ cup (65g) rice flour
• ½ teaspoon xantham gum
• 2 tablespoons almond meal
• ⅓ cup (80g) Chelsea Organic Raw Sugar
• Pinch of salt
• 120g cold butter, cubed
• 2 egg yolks

Orange Syrup

• 1 cup (250ml) orange juice
• ½ cup (80g) Chelsea Icing Sugar
• 2x 3cm long strip of lemon

Creme Fraiche Filling

• 300ml thickened cream
• ½ cup (80g) Chelsea Icing Sugar, sifted
• ¾ cup creme fraiche
• ¾ cup greek yoghurt
• 1 vanilla bean, split and seeds scraped
• 1 punnet blueberries

• 250g punnet strawberries, hulled, halved or quartered
• 600g piece seedless watermelon, skin removed, chopped
• 250g cherries, pitted, halved

Mint and lime syrup

• Zest and juice of 1 lime
• 2 tablespoons Chelsea Icing Sugar, sifted
• 2 tablespoons water
• 2 tablespoons finely shredded mint leaves

Base

• 1 batch Puff Pastry (link to recipe at the bottom of this page)

Filling

• 1 x 395g tin condensed milk
• 125ml lemon juice
• 100ml passionfruit pulp
• 4 egg yolks

Meringue

• 4 egg whites
• ¼ cup Chelsea Caster Sugar
• 1 cup coconut thread
• ¼ tsp salt
• ½ tsp vanilla essence

• 500 grams Chelsea Raw Sugar
• 500 grams fresh cream
• 1 vanilla pod
• 85 grams liquid glucose
• 120 grams walnut pieces
• Quantity salt flakes