Dessert recipes

• 125g butter (or Olivani Spread)
• 125g Chelsea White Sugar
• 125g Chelsea Golden Syrup
• 125g flour
• 1 tsp ginger

• 2 cups fresh or frozen raspberries
• ¼ cup Chelsea Caster Sugar
• 1 Tbsp cornflour

• Allow 100gms Prepared Fruit Per Portion
• Orange, peeled
• Banana, peeled
• Apple, peeled & cored
• Strawberries
• Grapes
• ½ Cup Cream (Whipped to soft peak)
• ½ Cup Yoghurt (Any Flavour)
• 1 Pkt Chocolate Chips
• 1 Pkt Marshmallows
• 1 Pkt Flakes, reserve 1 for decoration
• 1 Pkt Pineapple Lumps
• 1 Pkt M&Ms

• ¾ cup Chelsea White Sugar
• ½ cup water
• 2 cups milk
• ½ teaspoon vanilla essence
• 4 eggs
• 2 tablespoons Chelsea White Sugar

• 3 eggs
• 2 egg yolks, extra
• ½ tsp vanilla extract
• 1 cup Chelsea Caster Sugar
• 500g frozen mixed berries
• 2 cups cream
• Persian Fairy Floss, for decoration (optional) *
• Raspberries and blueberries, for garnish

• 2 cups plain flour
• 2 tsp baking powder
• 1 Tbsp ground ginger
• ¾ cup Chelsea Dark Cane Sugar
• 1 cup buttermilk (or standard milk)
• 3 eggs
• 3 Tbsp oil (canola or light olive etc)
• 2 cup fresh or frozen blueberries

To serve

• Fruit
• Chelsea Flavoured Syrup - Golden, Maple or Honey Maple

• 600 ml cream
• Grated rind of 1 orange
• 8 egg yolks
• ¼ cup Chelsea Caster Sugar
• 4 heaped Tbsp Chelsea Demerara Sugar

• 4 large (750g) granny smith apples
• ¼ cup Chelsea Caster Sugar
• 2 tbsp water
• 1 cinnamon stick
• 1 x 5cm strip orange rind
• 1 bunch (650g) rhubarb, trimmed
• ¾ cup rolled oats
• ½ cup plain flour
• 80g butter, diced
• ½ cup Chelsea Soft Brown Sugar
• ¼ cup shredded coconut
• Ice-cream, cream or yoghurt, for serving

• 100g butter
• ½ cup Chelsea Honey Maple Flavoured Syrup or Chelsea Maple Flavoured Syrup
• 2 cups rolled oats
• ½ cup coconut
• 1 tsp ground ginger
• 4 large Granny Smith apples

• 3 ½ cups Chelsea Dark Cane Sugar
• 125g butter
• 3 Tbsp Chelsea Golden Syrup
• ½ cup, milk
• ½ tsp salt
• 200g sweetened condensed milk (½ the standard 400g tin)
• 2 tsp rum or vanilla essence

• 2 tablespoons instant coffee powder
• 1 tablespoon cold water
• 200g butter
• 2 cups Chelsea Soft Brown Sugar, firmly packed
• 2 eggs
• 2 teaspoons vanilla essence
• 2 tablespoons cocoa
• 2 cups flour
• 2 teaspoons baking powder
• 200g dark chocolate melts, roughly chopped

Chocolate Vanilla Fudge Sauce

• 1 x 375 g packet dark chocolate melts
• 200 ml cream
• 2 – 3 teaspoons vanilla essence
• 1 tablespoon Chelsea Golden Syrup

• 1 cup flour
• 3 tsp baking powder
• 2 cup grated cheese
• 1 egg, beaten
• ½ cup milk

Pastry

• 3 Tbsp Chelsea Caster Sugar
• 2 eggs, divided
• 125g butter, softened
• 1 ¾ cups Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder
• ¼ tsp salt

Filling

• 400g feijoa flesh (approximately 12 feijoas)
• 2 Tbsp lemon juice
• ½ cup water
• 6 Tbsp Edmonds Fielder's Cornflour
• 4 egg yolks
• ¾ cup Chelsea Caster Sugar
• 50g butter
• 1 Tbsp finely grated lemon zest

Meringue Topping

• 4 egg whites
• 1 cup Chelsea Caster Sugar

• 125g butter
• 1 cup flour
• ½ cup Chelsea Icing Sugar
• 1 cup pecans
• 60g butter, melted
• 1 egg
• 1 cup Chelsea Soft Brown Sugar
• 1 tsp vanilla essence

• 3 cups (or 1 large can) chunky lightly stewed apple, not too wet
• 2 Tbsp Chelsea Soft Brown Sugar
• 1 tsp caramel essence (or vanilla)
• 3 eggs
• ¾ cup Chelsea Caster Sugar
• 6 Tbsp self-raising flour, sifted
• Chelsea Icing Sugar, to dust 

• 1 cup milk
• 75g butter
• 2 tsp Chelsea Caster Sugar
• ½ tsp salt
• 1 cup flour
• 4 eggs
• oil for frying

Cinnamon Sugar

• 1 cup Chelsea Caster Sugar
• 2 tsp ground cinnamon
• ½ tsp salt