Dessert recipes

• 300g pitted prunes, chopped
• 250g pitted dates, chopped
• 250g raisins
• 250g sultanas
• 200g currants
• ½ cup bourbon
• ¼ cup Chelsea Treacle
• 2 tsp vanilla bean paste
• Melted butter, to grease
• 1 cup firmly packed Chelsea Dark Cane Sugar
• 3 eggs, lightly beaten
• 200g butter, grated
• ¾ cup plain flour
• ⅓ cup self-raising flour
• 3 tsp ground cinnamon
• 2 tsp allspice
• 1 cup fresh white breadcrumbs
• ¾ cup pecan pieces, roughly chopped
• Custard, to serve

• 2 cups frozen mixed berries, defrosted on paper towel
• ½ cup extra-light sour cream
• ½ cup low fat milk
• 1 x 50g egg, lightly whisked
• ¼ cup Chelsea Icing Sugar 
• 1 tsp vanilla extract or vanilla essence
• 2 tbsps wholemeal plain flour
• Chelsea Icing Sugar, for dusting (optional)

• 1 ½ cups flour
• 250 gms margarine (melted)
• 50 gms butter (melted)
• grated zest of orange 
• 1 cup orange juice
• 2 ½ cups Chelsea White Sugar
• 2 cups of milk (not cold) & ½ cups of milk for glaze
• 3 cubes of fresh yeast
• 4 egg yolks & one for glaze 
• 5 egg whites 

• ½ cup margarine or softened butter
• 1 cup Chelsea Soft Brown Sugar
• 2 extra large eggs
• 2 tbs Chelsea Golden Syrup
• 2 cups self-raising flour
• 1 tbs ground ginger ¾ cup milk

Icing

• 250g Chelsea Vanilla Icing Sugar
• 150g butter, softened
• 3 tsp water
• 1 tbs instant coffee
• 2 tbs walnuts, chopped

• 1 ¼ Cups Strong Fresh Coffee
• ½ Cup Milk
• ⅔ Cup Chelsea White Sugar
• Pinch of Salt
• 3 Eggs, separated
• ½ Teaspoon Vanilla
• 1 Tablespoon Gelatine

• 3 ripe pears, peeled, cored, sliced
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp Chelsea Raw Sugar
• 1 cup fresh or frozen raspberries

Crumble

• ½ cup rolled oats
• 1 tbsp Chelsea Raw Sugar
• 1 tbsp wholemeal plain flour
• 1 tsp ground cinnamon
• 10g 40% reduced-fat sunflower spread, melted
• 1 tbsp 100% apple juice

Chocolate Cake

• 2 cups Edmonds Gluten Free Plain Flour
• ½ cup cocoa powder
• 1½ tsp Edmonds Baking Powder
• 1½ tsp Edmonds Baking Soda
• 1½ cups Chelsea Caster Sugar
• ½ tsp salt
• 2 eggs
• 1 cup Meadow Fresh Original Milk
• ½ cup Olivani Pure Olive Oil
• 1 cup boiling water

Buttercream

• 125g butter, softened
• 1½ cups Chelsea Icing Sugar
• 1 Tbsp Meadow Fresh Original Milk

To Serve

• fresh berries, to decorate
• Chelsea Icing Sugar, for dusting

• 2 tbs coconut oil
• 1 large egg, lightly beaten
• 2 tbs plain flour
• 1½ tbs Chelsea Dark Cane Sugar
• 1 tbs cocoa powder
• ¼ tsp sea salt flakes
• ½ tsp vanilla extract
• 1 soft chocolate truffle of your choice (we used Lindt Lindor balls)
• chocolate sprinkles (optional)chocolate sprinkles (optional)
• Chelsea Icing Sugar (optional)
• Tip you will also need a large microwave-safe mug that can hold around 300ml of liquid

Pavlovas

• 8 egg whites
• 2 cups Chelsea Caster Sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla essence

Espresso Cream

• 2 cups cream
• 2 tbsp coffee powder
• 1 block dark chocolate

Cherry Curd

• 2 ½ cups frozen cherries
• 2 tbsp lime juice
• 5 tbsp honey
• 2 tbsp coconut oil
• 3 tbsp butter
• 3 large eggs, whisked
• Salt

• 4 Large Ripe Peaches
• 2 Tablespoons Chelsea Demerara Sugar
• 105ml Red Wine
• ½ Stick Cinnamon
• Yoghurt to serve

• 5 large eggs, lightly beaten

• 2 cups full cream milk

• ²/₃ cup pouring cream

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 2 oranges, finely grated zest 

• ¹/₃ cup Chelsea Raw caster Sugar 

• 12 slices of day-old crusty white bread

• 75g butter, melted

• ½ cup sultanas, soaked for 10 mins in hot water

• Topping 

• 2 tbs Chelsea Easy pour Golden Syrup 

• 2 tbs Chelsea Demerara Sugar 2 tbs very fine strips of orange peel

• Melted butter, for greasing
• 300g frozen raspberries, thawed
• 250g pkt pink and white marshmallows
• 2 tsp gelatine
• 1 cup whipped cream
• Extra 30g butter
• 1 tbsp Chelsea Golden Syrup
• 2 tbsp Chelsea Soft Brown Sugar
• 2 tbsp plain flour
• 1 tsp ground ginger
• 1 tbsp Chelsea Icing Sugar, for dusting
• Fresh raspberries, to serve (optional)

• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1½ cups Edmonds Self Raising Flour
• 2 tbs lemon juice
• 1 tsp finely grated lemon rind
• ¾ cup Meadow Fresh Traditional Sour Cream
• 125g punnet blueberries
• Chelsea Icing Sugar, for dusting

• 150g small pearl tapioca

Ingredients for cooking tapioca:

• 500ml water
• 1 vanilla pod

Other ingredients:

• 250ml coconut cream
• 200g Chelsea White Sugar
• 2 eggs
• 2 mangoes, peeled and chopped
• Zest and juice of 1 lime
• 1 tablespoon passionfruit pulp

• 1 ripe medium pineapple (1.25kg)
• 90 g butter, chopped
• ¾ cup (165g) firmly packed Chelsea Soft Brown Sugar
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground cardamom
• pinch ground cloves
• 1 sheet butter puff pastry
• 2 tbsp fresh mint leaves

• ¾ cup raisins or sultanas
• ½ cup dark rum

Pastry

• 1 cup plain flour
• ¼ cup dark Dutch cocoa
• ½ cup Chelsea Icing Sugar
• 100 grams cold butter, roughly chopped
• 1 egg yolk
• 1–2 teaspoons iced water

Filling

• 300ml cream
• 300 grams dark 70% cocoa solid chocolate, roughly chopped
• ⅓ cup of rum (use reserved soaking rum and top up)