Morning Tea

Chocolate pastry

• 1 cup (150g) plain flour
• ⅓ cup (40g) almond meal
• ⅓ cup (60g) Chelsea Icing Sugar
• ¼ cup (30g) cocoa powder
• 150g butter, chilled & chopped
• 2 egg yolks

Filling

• 300g dark chocolate, chopped
• ¾ cup thickened cream
• 4 eggs, lightly whisked
• ¾ cup (180g) Chelsea Caster Sugar
• 1 Tbsp Chelsea Golden Syrup

Crystallised Violets

• 24 Violet flowers, stems attached, untreated with chemicals
• ½ cup (110g) Chelsea Caster Sugar, plus extra for sprinkling
• ¼ cup water

• 1 orange quartered
• ½ cup extra orange juice
• 1 egg
• ¼ cup oil
• ½ cup raisins
• 1 ½ cups flour
• ¾ cups Chelsea White Sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 tablespoons Chelsea Soft Brown Sugar
• 3 tablespoons finely chopped walnuts

• 4 extra large eggs
• ¾ cup Chelsea Caster Sugar
• ⅓ cup Edmonds Cornflour
• ¼ cup Edmonds Custard Powder
• 1 tsp cream of tartar
• ½ tsp bicarbonate of soda
• 250ml thickened cream
• ½ cup Chelsea Icing Sugar + extra for dusting
• 1 vanilla bean, scraped
• ½ cup raspberry jam
• 1 cup fresh or frozen fruit (i.e. strawberries, blueberries, raspberries)

• 400g sultanas, approx. 2 ½ cups
• 250g butter
• 1 cup Chelsea Dark Cane Sugar
• ½ cup marmalade
• 1 ½ tsp vanilla essence
• 4 eggs, lightly beaten
• 1 cup semolina
• 1 ½ cups self raising flour
• 1 tsp baking powder

• 125g butter, softened
• ¾ cup Chelsea Demerara Sugar
• 2 eggs
• 2 cups self raising flour
• 2 Tbsp milk
• 2 x 125g pouches Wattie's Mango & Apple Fruit Squirtz
• Decorations
• Food colouring
• 2 Tbsp Chelsea Caster Sugar
• 30 marshmallows
• 1 cup Chelsea Icing Sugar

• Cooking spray
• 1 cup almond meal
• ½ cup Chelsea Icing Sugar
• ¼ cup self-raising flour
• ⅓ cup skim milk
• 2 x 50g eggs, at room temperature, separated
• 1 cup frozen raspberries, broken into pieces
• Extra Chelsea Icing Sugar for dusting

• 20g butter, melted
• ¼ cup Chelsea Soft Brown Sugar
• 1 Tbsp Chelsea Blackstrap Molasses
• 2 firm ripe pears, peeled and sliced into 8's
• 2 cups self-raising flour
• 1 tsp baking soda
• 2 eggs
• 1 cup milk
• ½ cup Chelsea Soft Brown Sugar
• ⅓ cup Chelsea Blackstrap Molasses
• ½ cup plain oil
• 2 tsp ground ginger

• 200g butter, softened
• 1 cup Chelsea Dark Cane Sugar
• 1 Tbsp instant coffee powder, dissolved in 1 Tbsp boiling water
• 1 tsp vanilla essence
• 2 Tbsp dark rum (or 1 tsp rum essence)
• 3 eggs
• 2 cups self raising flour
• ¼ cup milk
• 300 ml cream, whipped to serve

Syrup

• 1 cup Chelsea White Sugar
• 1 cup boiling water
• 1 Tbsp instant coffee powder
• 2 Tbsp dark rum (or 1 tsp rum essence)

• 375 g butter
• 1 cup Chelsea Soft Brown Sugar
• 2 tsp vanilla essence
• 2 beaten eggs
• 2 ½ cups self raising flour
• 1 ¼ cups plain flour
• 2 cups dessicated coconut
• Raspberry Jam

For vanilla cream

• 125 g butter
• 1 ½ cups Chelsea Icing Sugar, sifted
• 1tsp vanilla essence
• 4 tsp milk or cream

• 4 cups of self raising flour
• 300ml cream
• 355ml lemonade
• ½ tsp salt

• 1 mashed banana
• ¾ cup of passionfruit pulp (1 small jar of pulp)
• 1 x 225g can of crushed pineapple including juice
• 2 Tbsp finely chopped crystallised ginger
• 60g butter melted
• 2 eggs
• 200ml milk
• 1 tsp vanilla essence
• 2 cups flour
• ½ cup Chelsea White Sugar
• 2 tsp baking powder
• ½ tsp ground ginger
• ½ tsp baking soda
• pinch salt
• Chelsea Icing Sugar, to dust 

• 75g butter, melted
• 3 eggs
• 1½ tsp vanilla essence
• ¾ cup Chelsea Caster Sugar
• ¼ cup milk
• 2 ¼ cups flour
• 3 tsp baking powder
• 425g can apricot halves

Topping

• ½ cup sour cream
• 1 egg
• 1 Tbsp Chelsea White Sugar
• 1 tsp cinnamon

• Cake
• 50g (½ cup) ground almonds
• 125ml (½ cup) low fat milk
• 80g unsalted butter
• 110g (½ cup) Chelsea Raw Sugar
• 1 tsp vanilla extract
• 2 large eggs, lightly beaten
• 150g (1 cup) self-raising flour
• ½ teaspoon ground cinnamon
• 22g (¼ cup) rolled oats
• 2 pears, peeled, cored and diced

Topping

• 22g (¼ cup) rolled oats
• 55g (¼ cup) Chelsea Raw Sugar
• 50g (½ cup) flaked almonds
• 2 Tbsp plain flour
• 25g unsalted butter, melted

• 700g mixed dried fruit
• 1 ⅓ cup Orange juice (Raro or fruit juice is fine)
• 2 cups of self raising flour

• 250g butter
• 1 cup Chelsea Icing Sugar
• 2 cups flour
• 1 cup cornflour
• ½ tsp salt

• 1kg high grade flour
• 20g salt
• 50g softened butter
• 100g Chelsea White Sugar
• 25g instant active dried yeast
• 1 small egg
• 600ml warm water or milk

To serve

• Chelsea Icing Sugar
• 1tsp vanilla essence
• Sweetened whipped cream
• Berry jam