Dessert recipes

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)

• 125g butter, softened
• 2 cups flour
• 3 tsp baking powder
• approx 1 cup milk
• approx ½ cup of jam

Syrup

• ¾ cup Chelsea White Sugar
• ¾ cup boiling water
• 75g butter, melted

• 1 whole egg (large)
• 2 egg yolks (large)
• 115g Chelsea Caster Sugar
• 2 tbsp cornflour
• 400ml full fat (creamy) milk
• 2 tsp vanilla extract
• 1 sheet ready rolled puff pastry

• 200g Chelsea Caster Sugar
• 200ml water
• 4 egg whites
• Pinch of cream of tartar

• 4 eggs
• 1 cup Chelsea White Sugar
• 120g butter melted
• 2 tsp grated lemon rind
• ¾ cup coconut
• ¾ cup (120g) ground almonds
• juice 1 lemon
• juice 1 orange
• ½ cup flour
• 250g sour cream
• Chelsea Icing Sugar to serve 

• 125g butter, softened
• 2 cups flour
• 2 tsp baking powder
• 1 cup milk
• ½ cup jam
• ¾ cup boiling water
• ½ cup Chelsea White Sugar
• 75g butter, melted
• Zest of 1 lemon
• Chelsea Icing Sugar for dusting

Chocolate Pastry

• 150g plain flour
• 2 Tbsp cocoa
• 1 pinch salt
• 100 g butter, softened
• 3 egg yolks
• 100g Chelsea Icing Sugar
• ½ tsp vanilla extract

Chocolate Plum Filling

• ½ cup cream
• 200g dark chocolate, roughly chopped
• 3 egg yolks
• ¼ cup Chelsea Dark Cane Sugar
• 4 plums, stones removed and sliced (or 4-6 plums from an 850g can Black Doris plums)

• ½ cup chopped pecans

Sauce

• 125ml light cream
• ⅓ cup Chelsea Soft Brown Sugar
• ⅓ cup Chelsea Golden Syrup (tin)
• 20g butter
• ½ tsp lemon juice

Puddings

• 125g softened butter
• 1 tsp vanilla essence
• ½ cup Chelsea Caster Sugar
• 2 eggs
• 1 cup self raising flour, sifted
• ¼ cup plain flour, sifted
• ¼ cup milk

• 1 ½ cups self-raising flour
• 2 tablespoons cocoa
• ½ cup Chelsea White Sugar
• 1 cup milk
• 100 grams butter, melted
• 1 teaspoon vanilla essence

Sauce

• 2 cups boiling water
• ½ cup Chelsea White Sugar
• 2 tablespoons cocoa

• 1 cup flour
• 2 heaped teaspoons Chelsea White Sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt (optional)
• 1 Tablespoon butter
• Milk to mix

SYRUP

• 2 Tablespoons Chelsea White Sugar
• 1 Tablespoon Chelsea Golden Syrup
• 1 breakfast cup boiling water

• 100g butter
• 1 cup Chelsea Organic Raw Sugar
• 1 egg
• 1 tsp baking soda
• 1 cup milk
• 1 ½ cups standard flour
• 1 tsp cinnamon
• approx 1 ½ cups blackberries (blueberries or boysenberries)

• 4-5 medium apples
• 1 egg
• ⅓ cup Chelsea Soft Brown or Dark Cane Sugar, lightly packed
• 95g butter
• ⅓ cup Chelsea Golden Syrup
• 1¼ cups self-raising flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ginger
• ½ cup boiling water
• 5-6 Tbsp Chelsea Maple Flavoured Syrup

• 3 Tbsp Chelsea Golden Syrup
• 120g self raising flour
• 60g  butter
• 60g Chelsea Caster Sugar
• 1 egg
• 2 Tbsp water
• 4 Tbsp milk
• 2 drops vanilla essence

• 20g butter
• 1 cup self raising flour, sifted
• ⅓ cup chopped dried apricots
• Grated rind of ½ a lemon
• 1 egg, lightly beaten
• ¼ cup milk

Syrup

• 1 ½ cups (375ml) water
• ½ cup Chelsea Soft Brown Sugar
• 2 Tbsp (40g) butter, extra
• 3 Tbsp (96g) Chelsea Golden Syrup
• 1 Tbsp (20ml) lemon juice
• Custard or thick cream, for serving

CRUST

• 2 cups of Graham cracker crumbs, finely ground (or a suitable plain/digestive biscuit for base)
• 4 Tbs Chelsea White Sugar
• ¼ cup butter, melted

FOR CAKE

• 4 to 8 ounces cream cheese softened
• 1 ⅓ cups of Chelsea White Sugar
• 5 large eggs
• 1 Tbs vanilla essence

FOR TOPPING

• 5 Tbs Chelsea White Sugar
• 2 cups sour cream
• 1 tsp vanilla essence
• melted chocolate for design (optional)

• 125g butter
• 1 cup Chelsea Dark Cane Sugar
• 1 cup cream
• 1 Tbsp cornflour
• ½ cup cold water