Desserts

• 3 Tbsp Self Raising Flour
• 3 Tbsp Chelsea White Sugar
• 2 Tbsp Cocoa
• 1 egg
• 3 Tbsp Milk
• 3 Tbsp Oil

• 600ml thickened cream
• ½ tsp ground cardamom
• ¼ tsp ground nutmeg
• ¼ tsp ground cinnamon
• 1 vanilla bean, split, seeds scraped
• 6 egg yolks
• ¼ cup lightly packed Chelsea Dark Cane Sugar
• ¼ cup Chelsea Caster Sugar

• Cooking spray
• 250g extra light cream cheese
• 125g low-fat fresh ricotta
• ¼ cup Chelsea Raw Sugar
• 1 tsp finely grated lime zest
• 1 tsp vanilla extract or essence
• 2 x 50g eggs
• 2 passionfruit, pulp removed
• ½ cup fresh or frozen blueberries
• Extra blueberries and passionfruit, to serve (optional)

• 375g block frozen puff pastry, thawed
• 3 tablespoons Chelsea Icing Sugar, plus extra to serve
• 300ml thickened cream
• 200g good-quality vanilla custard
• 250g punnet strawberries, hulled, halved if large
• 125g punnet raspberries
• 125g punnet blueberries

To serve

• 3 egg yolks
• 75g Chelsea White Sugar
• 40g plain flour
• 200ml milk
• 25g butter
• 140g chocolate
• 5 egg whites
• 125g Chelsea White Sugar
• Pinch of salt
• Chelsea Icing Sugar for dusting

Greasing

• 50g soft butter
• 50g Chelsea Caster Sugar

Pudding

• 2 cups high grade flour
• ½ tsp salt
• 2 tsp baking powder
• 1½ cups Chelsea White Sugar
• 4 Tbsp cocoa powder
• 2 eggs
• 1 cup milk
• 4 Tbsp butter, melted
• 1 tsp vanilla essence

Sauce

• 4 Tbsp cocoa powder
• 1½ cups Chelsea White Sugar
• 1¾ cups boiling water

• 600ml thickened cream
• 2 tablespoons Chelsea Caster Sugar
• 200g milk chocolate, chopped
• 2 teaspoons gelatine, dissolved in
• ¼ cup boiling water

• Raspberry sauce, for serving, if desired

• 5 large egg whites (at room temperature, and at least a week old)
• Pinch of salt
• 160g Chelsea Caster Sugar
• 160g Chelsea Icing Sugar
• ½ tsp good quality vanilla extract
• 100g dark chocolate, cut into small chunks
• ½ cup almonds, chopped and dry toasted in a frying pan
• 1 cup freeze-dried cherries

• 1½ cups flour
• 100g butter
• 6 Tbsp water
• 1 Tbsp marmalade
• 3 Tbsp Chelsea Golden Syrup
• 4 Tbsp coconut

• 425g canned sliced peaches, drained
• 1 ready made 20cm pastry flan case
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon zest
• 2 tablespoons Chelsea Caster Sugar
• 1 teaspoon cornflour mixed with a little water
• pulp of 1 passionfruit
• 2 egg whites
• 4 tablespoons Chelsea Caster Sugar, extra

• 30g Butter
• 2 Cooking Apples, peeled, cored and thinly sliced
• 2 Tablespoons Chelsea Soft Brown Sugar
• 4 Tablespoons Apple Juice
• 2 Tablespoons Brandy
• 4 Dried Figs, Chopped
• 4 Scoops Vanilla Ice cream

• 5 egg whites, room temperature
• pinch of salt
• 1 cup Chelsea Caster Sugar, plus 2 tablespoons
• ¾ cup pistachios, roughly chopped

Filling

• 300ml cream
• few drops vanilla essence
• ½ cup fresh raspberries
• Chelsea Icing Sugar, for dusting (optional)

• 150g Plain Flour
• 110g Suet
• 110g Chelsea White Sugar
• 60g Currants
• 1teaspoon Bicarb of Soda
• 1 Cup Boiled Milk

• 2 eggs, at room temperature
• ⅓ cup Chelsea Caster Sugar
• ½ tsp vanilla essence
• ⅓ cup plain flour, sifted
• 2 Tbsp melted butter
• 2 Tbsp kirsch
• Kiwifruit jam
• 750g kiwifruit
• Whipped cream for decoration

• ¼ cup Chelsea White Sugar
• 4 Cloves, whole
• 1½ cups Rosé wine, or gewurtzraminer
• 2 Star anise
• 1 Vanilla pod
• 8 Feijoas

• 4 sheets defrosted shortcrust pastry or 250g homemade shortcrust pastry
• ½ cup Chelsea Soft Brown Sugar
• ¼ cup Chelsea Golden Syrup
• 50g butter
• 2kg (about 10) Granny Smith apples - peeled, cored and sliced
• 2 tablespoons cornflour
• 2 tablespoons water
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 egg, lightly beaten
• 2 tablespoons Chelsea Raw Caster Sugar