Fundraisers

• 100 g butter (or Olivani Spread)
• 1 cup Chelsea White Sugar
• 1 can (400 g) sweetened condensed milk
• 4 tablespoons Chelsea Golden Syrup
• 2 teaspoons vanilla essence

• 125g butter (or Olivani Spread)
• 2 eggs
• ¼ tsp almonds essence
• ¾ cup milk
• 1 cup Chelsea White Sugar
• 1 ½ cups flour
• 3 tsp baking powder
• blueberries, fresh or frozen, as many as you like
• coconut, optional

• 125 g butter (or Olivani Spread)
• 1 can (400 g) sweetened condensed milk
• 1 cup Chelsea Icing Sugar
• 3 cups crushed biscuit crumbs
• ¼ cup cocoa
• 2 tsp mixed spice
• 1 cup raisins, sultanas or chopped pitted prunes
• 375 g (1 packet) dark or milk chocolate melts to dip truffles
• extra chocolate for decorating

• 200g butter (or Olivani Spread)
• 200g dark chocolate 
• ¼ cup rum (or 2 tsp rum essence)
• 2 cups Chelsea Icing Sugar
• 1 cup raisins or sultanas, finely chopped
• 1 cup desiccated coconut

• 3 cups raspberries, fresh or frozen
• 2 ¾ cups Chelsea White Sugar or Chelsea Organic Raw Sugar

• 1 cup Edmonds Standard Grade Flour
• 1 cup rolled oats
• 1 cup coconut
• ¾ cup Chelsea Raw Sugar
• 1 cup dried cranberries
• ½ cup pumpkin seeds
• ¼ cup sunflower seeds
• 125g butter (or Olivani Spread)
• ½ cup Chelsea Golden Syrup Tin
• 1 tsp Edmonds Baking Soda
• 2 Tbsp boiling water

• Sponge cake
• 4 eggs
• ¾ cup Chelsea Caster Sugar
• ⅔ cup flour
• ⅓ cup cornflour
• 1 tsp baking powder

Strawberry Lamington coating

• 1 ½ cups water
• 85g packet strawberry jelly crystals
• 1 cup desiccated coconut

Strawberry Sauce

• 1 ½ cups strawberries
• 2 Tbsp Chelsea Icing Sugar
• 2 Tbsp strawberry jam
• To serve - 1 cup cream, lightly whipped

• 1 kg strawberries, hulled
• 6 cups Chelsea White Sugar
• 1 ½ tsp tartaric acid

• 700g pears, cored and finely chopped
• 4 medium onions, finely chopped
• 1 small green pepper, de-seeded and chopped
• 1 small red pepper, de-seeded and chopped
• 4-5 medium-sized ripe tomatoes, diced
• 2 cups Chelsea Organic Raw Sugar
• 1 ½ tsp salt
• ¼ tsp ground cloves
• Good pinch cayenne pepper
• 2-3 cloves garlic, crushed (1 tsp)
• 450ml malt vinegar

• 6 plump tamarillos
• 2 cups water
• 4 cups Chelsea White Sugar

• 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

• 125g butter, melted
• 2 eggs, beaten
• 1 tsp vanilla essence
• 2 cups flour
• 4 tsp baking powder
• ¾ cup Chelsea White Sugar
• 1 cup diced kiwifruit

Topping

• ¼ cup water
• ¼ cup Chelsea White Sugar
• rind of 2 lemons, shredded

• pulp of 6 passionfruit
• 1 Tbsp fresh lemon juice
• 2 eggs
• 1 tsp butter
• 1 cup Chelsea White Sugar

• 3 Tbsp salt
• 2 ½kg pickling onions peeled
• 500g Chelsea White Sugar
• 2 Tbsp Chelsea Golden Syrup
• 1 Tbsp allspice
• 1 Tbsp ground cloves
• 1 tsp dried mustard powder
• 1 Tbsp curry powder
• 3 litres malt vinegar
• 2 ½ Tbsp cornflour

• 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