Dessert recipes

• 4 egg whites
• 1 cup Chelsea Caster Sugar
• 2 tsp vanilla extract
• 1 Tbsp cornflour
• 2 tsp white wine vinegar
• Food colouring (pink and green)
• Hundreds and thousands

• 1 kg plums, halved, stones removed
• ½ cup Chelsea White Sugar
• ½ cup water
• 2 tsp gelatine
• ¼ cup water

• 250g (1 punnet) strawberries, hulled, halved or quartered
• 2 pears, peeled, cored, cut into thin wedges
• 2 x 50g egg whites, at room temperature
• ¼ cup Chelsea Icing Sugar

• 2 sheets, frozen butter puff pastry, defrosted 
• 2 Beurré Bosc pear (brown pears) - ripe, but still firm
• 70g butter, melted and slightly cooled
• ½ cup Chelsea Icing Sugar, sifted
• 1 teaspoon cornflour, sifted
• 1¼ cups almond meal
• 1 teaspoon vanilla bean extract or essence
• 2 large eggs
• 2 tablespoons flaked almonds, lightly toasted
• 3 tablespoons Chelsea Easy Pour Syrup warmed
• whipped cream or ice cream

• 150ml Milk
• 3 ½ Teaspoons Semolina
• 2 Rounded Teaspoons Chelsea White Sugar
• 1 Teaspoon Custard Powder
• Honey
• Cinnamon

• 2 Tablespoons Chelsea Golden Syrup
• 2 Teaspoons Chelsea Soft Brown Sugar
• 1 Tablespoon butter
• 2 Tablespoons Cream
• 4 Sultana Muffins (see recipe below)
• 140g Tin Apple Puree
• 2 Fresh or Dried Dates, finely chopped

• 400g lite coconut cream
• 80ml (⅓ cup) Chelsea Honey Maple Flavoured Syrup
• ⅓ cup chia seeds
• Blueberries, to serve
• Toasted coconut, to serve (optional)

• 4 Tablespoons Chelsea Golden Syrup
• 4 Tablespoons Orange Juice
• 3 Tablespoons Pitted Dates, chopped
• 3 Tablespoons Pecan Nuts, chopped
• ¼ Teaspoon Cinnamon
• ½ Teaspoon Nutmeg
• Butter for greasing
• 2 Cups of cooked White or Brown Rice

Almond Cake

• 300g marzipan, grated
• 130g (⅔ cup) Chelsea Caster Sugar
• 150g unsalted butter, at room temperature, cubed
• ½ tsp vanilla paste
• 3 large eggs, at room temperature
• 85g (½ cup) plain flour
• 25g (¼ cup) almond meal

Chocolate Ganache Icing

• 60 ml (¼ cup) raspberry jam, heated and strained
• 190g (1 cup) best quality dark chocolate, broken into pieces
• 125 ml (½ cup) pouring cream
• Sugar flowers

To decorate

• Edible decorations

• 400g can pie apple slices, drained
• 1 teaspoon ground cinnamon
• 2 tablespoons Chelsea Soft Brown Sugar
• 5 sheets frozen ready-rolled shortcrust pastry
• 1 egg, lightly beaten

• 300ml Carton Light Sour Cream
• 1 Prepared Sponge Flan Base (from supermarket)
• 2 ½ Cups Seedless Green Grapes
• 2 Tablespoons Chelsea Golden Syrup
• 3 Tablespoons Apple Juice
• 1 Tablespoon Brandy

Pastry Dough

• 1 ¼ cup plain flour
• 1 tbs Chelsea Raw Caster Sugar
• Pinch of salt
• 110 grams unsalted butter, very cold, cubed
• ¼ cup iced water
• 1 egg yolk, slightly beaten
• 1 tbs Chelsea Raw Sugar

Filling

• 600g plums, de-stoned, quartered, and cut into thin wedges
• ¼ cup Chelsea Raw Caster Sugar
• ¼ cup of ground almonds
• 2 tbs plain flour
• 1–3 tbs of plum jam
• Serve with cream or ice cream

• 6 egg yolks
• 200g Chelsea Raw Sugar
• 6 egg whites
• 250g finely ground hazelnuts
• lemon peel of ½ lemon

Icing 

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water

• 425g Canned Sliced Apples
• 1 Teaspoon Grated Lemon Rind
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Chelsea Soft Brown Sugar
• 50g Dried Apricots, chopped
• ½ Cup Sultanas
• 1 Teaspoon Ground Mixed Spice
• ½ Teaspoon Ground Cardamom
• ¼ Teaspoon Ground Cinnamon
• 90g Butter
• ¼ Cup Chelsea Soft Brown Sugar
• ½ Cup Shredded Coconut
• ½ Cup Chopped Pecan Nuts

• Cream, to serve.

• 250g Sweet Biscuit Crumbs
• 30g Butter
• 750g Apples, peeled, cored and sliced
• 1 Strip Lemon Peel
• 125g Chelsea White Sugar

• ¼ cup Chelsea Demerara Sugar
• ½ cup desiccated coconut
• ¼ cup chopped pecan nuts
• 50g Butter
• 440g apricot halves, drained
• Cream or unflavoured yoghurt