Dessert recipes

• 1 packet plain wine or digestive biscuits crumbled (easily done in a food processor)
• 125g butter, melted
• 1 packet large chocolate buttons
• ¾ cup boiling water
• grated rind and juice of 1 lemon
• 400g cream cheese
• ¾ cup Chelsea White Sugar
• 375ml can evaporated milk well chilled (keep in fridge overnight)
• 1 tsp Vanilla essence

• 300ml double cream
• 75g Chelsea Caster Sugar
• Juice of 1-2 lemons

• 2 cups Chelsea Icing Sugar
• 1 tsp strained fresh lemon juice
• 2 tsp water
• 1 egg white (size 7), lightly whisked
• 1 tsp peppermint essence or oil
• a few drops green food colouring (optional)
• 1 x 375g packet dark chocolate melts for dipping

• ½ cup Chelsea Soft Brown Sugar firmly packed
• 1 cup Chelsea Caster Sugar
• 1 ½ Tbsp cornflour
• 6 egg whites (room temperature)
• Pinch of salt
• 2 tsp vanilla extract
• 2 tsp white vinegar

Filling

• 500ml cream
• 2 Tbsp Chelsea Icing Sugar
• 500g mixed fresh berries (raspberries, strawberries & blueberries)

• Caramel Sauce (optional)
• 1 cup cream
• 1 cup Chelsea Soft Brown Sugar
• ¼ cup Chelsea Golden Syrup
• 1 tsp vanilla extract

Base

• 1½ cups ground almonds
• ½ cup gluten free plain flour
• 1¼ cups Chelsea Raw Caster Sugar
• 50g unsalted butter, melted
• 1 egg yolk
• 1 tsp cold water

Filling

• 250g packet light cream cheese
• 300g fresh ricotta cheese
• ½ cup Chelsea Icing Sugar sifted
• ¼ cup Greek yoghurt
• 2 extra large eggs
• 1 tsp vanilla paste
• 1 Tbsp fresh lemon juice

Lemon curd topping

• ½ cup Chelsea Icing Sugar, sifted
• ¼ cup lemon juice
• 1 extra large egg
• 1 egg yolk
• 50g unsalted butter, cut into small dice

Berry and apple mixture

• 410g canned pie apples, drained
• 400g canned berry combo, drained
• 1 tsp ground cinnamon
• 1 tsp ground mixed spice
• ½ cup Chelsea Caster Sugar

Crumble

• ½ cup plain flour
• ¼ cup Chelsea Soft Brown Sugar
• 60g butter, diced
• 1 tsp ground cinnamon
• ⅓ cup hazelnuts, chopped

• Chelsea Icing Sugar, for dusting
• Thick cream, to serve

• 3 egg whites
• 1½ cups Chelsea Icing Sugar
• 1 tsp white vinegar
• ½ tsp vanilla essence
• 1 tbsp boiling water

Toppings

• 125ml light cream
• ½ tsp vanilla essence
• 1 tsp Chelsea Icing Sugar (optional)
• 1 kiwi fruit, sliced
• 4 large strawberries, sliced
• 1 mandarin, broken into segments

• 6 egg whites (at room temperature)
• 2 cups Chelsea Raw Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour
• 300ml cream, whipped
• Fruit for decoration

• 200g butter
• 200g dark chocolate chips
• ¼ cup rum (or 2 tsp rum essence)
• 3 cups Chelsea Icing Sugar
• 1 cup raisins or sultanas finely chopped
• 1 cup coconut (to roll the balls in)

• 1 ½ cups sifted Chelsea Icing Sugar
• ½ cup peanut butter, smooth or crunchy and preferably unsalted
• 50g butter, melted and cooled
• ¼ teaspoon vanilla essence
• 1 ½ cups dark milk chocolate melts

• 4 Tbsp jam (your choice of flavour)
• 50g butter
• ¼ cup Chelsea White Sugar
• 1 egg
• 1 cup plain flour
• 1 tsp baking powder
• ½ cup milk

• 225g dark chocolate
• 1 Tbsp water
• 4 eggs, separated
• ¼ cup Chelsea Icing Sugar
• ¾ cup Chelsea Caster Sugar

Chantilly Cream

• 300 ml cream
• 1 tbsp Chelsea Icing Sugar 
• 1 tsp vanilla essence

Base

• 1 cup of plain chocolate biscuit crumbs
• ⅓ cup (80g) of melted butter
• ¼ cup ground almonds (optional)

Filling

• 2 x 250g blocks of cream cheese
• ½ cup Chelsea Caster Sugar
• 2 x 100g blocks of Toblerone chocolate (melted)
• ½ cup of thickened cream

• 2 cups grated raw pumpkin
• 1 cup crushed pineapple in syrup or juice
• 2 cups self raising flour
• 3 tsp mixed spice
• ½ cup milk, warmed with 1 teaspoon baking soda stirred into it
• 1 cup Chelsea Dark Cane Sugar
• 2 eggs
• ½ cup lite oil, canola or olive etc
• 1 cup chopped pecans or walnuts
• ½ tsp salt
• Vanilla ice cream and Chelsea Golden Syrup to serve

• 250g pitted dried dates, chopped roughly
• ¾ cup of warm water
• 1 tsp of bicarbonate of soda
• 125g butter, softened
• 1 cup of Chelsea Dark Cane Sugar
• 1 tsp vanilla essence
• 3 x 60g eggs
• 1 ½ cup self-raising flour, sifted

Caramel Sauce

• ⅔ cup of cream
• 50g butter, chopped
• 1 cup of Chelsea Dark Cane Sugar

Pavlova

• 6 egg whites (at room temperature)
• 2 cups Chelsea Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour

Strawberry Swir

• 1 punnet (250g) strawberries, cut into eighths
• ¼ cup Chelsea Jam Setting Sugar
• 1 tsp vanilla essence
• 100ml water

Filling

• 1 cup cream
• 2-3 drops rose pink food colouring
• 200g large store-bought marshmallows, halved
• 1 packet candy floss (try rose-flavoured Persian fairy floss)
• 1 cup pomegranate seeds
• Edible roses, to decorate (optional)