Dessert recipes

• Cake
• 1 beetroot (250g), peeled
• 3 extra-large eggs
• 1 cup sunflower oil
• ¾ cup Chelsea Caster Sugar
• ½ cup Chelsea Demerara Sugar
• 100g dark chocolate, melted
• 1¼ cups Edmonds Self Raising Flour
• ¼ cup cocoa

• Ganache
• 150g dark chocolate, roughly chopped
• 1½ tbs Olivani Extra Light Olive Oil 
• 2 tsp Chelsea Demerara 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

• Buttercream Icing
• 150g unsalted butter, softened
• 250g Chelsea Vanilla Icing Sugar
• 3 tsp water

• 2 Tablespoons Rice
• 1 Tablespoon Chelsea White Sugar or Chelsea Golden Syrup
• 600ml Milk
• Nutmeg
• ½ Cup Sultanas

• 750g Cooking Apples, peeled, cored and sliced
• 60g Butter
• 3 Eggs separated
• 1 Teaspoon Vanilla
• 125g Chelsea White Sugar
• 90g Stale Cake Crumbs

• 250ml (1 cup) water
• 100g unsalted butter
• 250g (1 ⅓ cup) plain flour
• ¼ tsp salt
• 3 eggs, lightly whisked
• Vegetable oil, to deep-fry
• 80g (½ cup) Chelsea White Sugar

Chocolate Sauce

• 165 ml (⅓ cup) pouring cream
• 190g (1 cup) milk chocolate, roughly chopped

• 250 grams digestive biscuits
• 90 grams butter, melted
• 75 grams (¾ cup) Chelsea Demerara Sugar
• 185 ml (¾ cup) single cream
• 150 grams (1 cup) dark chocolate, chopped
• 150 grams (1 cup) milk chocolate, chopped
• 1 teaspoon vanilla paste or extract
• 1 cup blueberries and pulp from 3-4 passionfruit, to decorate

Pavlovas

• 12 large egg whites
• 3 cups Chelsea Caster Sugar
• 25g corn flour
• 3 tsp vinegar
• Pinch of salt
• ¼ tsp cream of tartar

Lemon Curd

• 100g butter
• 150g Chelsea White Sugar
• 4 egg yolks
• 3 lemons (zest & juice)

Pomegranate Jelly

• 500ml pomegranate juice
• Lemon zest
• Pomegranate molasses
• 100g Chelsea White Sugar
• 3 sachets vegetarian gelatin

Gin & Lemon Buttercream

• 500g butter
• 3 tbsp cream
• 4 cups Chelsea Icing Sugar
• 1 tbsp gin
• Lemon essence

Decoration

• Edible flowers
• Pistachio nuts

Shortcake pastry

• 125g butter
• ½ cup Chelsea White Sugar
• 1 egg
• 1 ½ cups flour
• 2 tbsp cornflour
• 1 tbsp custard powder
• 1 tsp baking powder

Filling

• 500g (approx. 2 cups) lightly stewed apple, (without extra water) or canned apple pie filling
• 1 tsp mixed spice
• ¼ cup Chelsea White Sugar (or sugar to taste)

• Chelsea Icing Sugar, to serve

• 400g rhubarb, cut into chunks
• ½ cup water
• 1 medium firm banana, sliced
• 1 tablespoon Chelsea Soft Brown Sugar
• ½ teaspoon cinnamon, plus extra, to dust
• 8 tablespoon low-fat Greek-style yoghurt to serve

Coconut crumble

• ½ cup desiccated coconut
• 2 tablespoons Chelsea Soft Brown Sugar
• 2 tablespoons reduced-fat table spread
• 2 tablespoons slivered almonds

• 4 extra large eggs
• 1 cup Chelsea Caster Sugar
• ¾ cup sunflower oil
• ½ cup plain yoghurt
• Finely grated rind of 1 lemon
• 1 cup almond meal
• 1 cup plain flour
• 3 tsp baking powder

Lemon Thyme Syrup

• ½ cup Chelsea Caster Sugar
• ½ cup water
• 2 tbs lemon juice
• 3-4 sprigs thyme
• 1 tbs limoncello

Lemon Buttercream Icing

• 150g butter, diced and softened
• 250g pkt Chelsea Vanilla Icing Sugar
• ¼ cup of the lemon syrup

To decorate

• Roasted lemon slices
• Thyme leaves

• 300g brioche, sliced
• ½ cup sultanas
• 60ml rum
• 2 pears, cored and roughly diced
• 300ml cream
• 130ml milk
• 2 eggs
• ¼ cup Chelsea Demerara Sugar,  plus 1 tbsp to sprinkle
• 1 tsp vanilla paste
• ½ tsp nutmeg, ground

• 1 Baked Pie Shell
• 1 Cup Chelsea White Sugar and extra 2 Tablespoons
• 3 Tablespoons Corn Flour
• 1 Cup Boiling Water
• 4 Tablespoons Lemon Juice
• 2 Tablespoons Butter
• 4 Egg Yolks
• Pinch of Salt
• Grated Rind of 1 Lemon
• 3 Egg Whites

• 875ml full cream milk
• 250ml thickened cream
• 1 stick cinnamon
• 6 whole cloves
• 1 vanilla bean, split in half lengthways
• 1 tsp freshly ground nutmeg
• 8 eggs
• 120g Chelsea Caster Sugar, plus extra for brûlée
• 60ml brandy
• 500g fruitcake (see recipe below)

• 1 small banana
• 2 tsp Chelsea  golden syrup
• 3 tsp cocoa powder

• 2 egg whites (from 50g eggs) at room temperature
• ½ cup Chelsea Raw Sugar
• 3 Tbsp almond meal
• 1 Tbsp cocoa powder, sifted
• 100g milk chocolate buds, melted
• 24 almond flakes
• 24 currants
• Licorice, to make tails