Picnic recipes

• 1kg plums, stoned and quartered
• 380g apples (about 3 medium), peeled, cored and cut into chunks
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 heaped tsp (approx.) of ginger, finely chopped
• 375ml white vinegar
• 500g Chelsea Raw Sugar
• ½ tsp dried chilli flakes
• 1 tsp chinese five spice
• ¼ tsp salt

• 1kg fresh plums (about 10)
• 1kg Chelsea Jam Setting Sugar
• 2 Tbsp orange zest

• 1 cup Edmonds Standard Grade Flour
• ¾ cup Chelsea White Sugar
• 1 ¾ cups coconut (coarsely shredded coconut is great for texture)
• 1 ½ cups rolled oats
• ¼ cup chopped walnuts
• 100g butter (or Olivani Spread)
• 2 Tbsp Chelsea Golden Syrup Tin
• 1 tsp Edmonds Baking Soda
• 2 Tbsp boiling water

• 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

• 1 egg
• ⅓ cup Chelsea Soft Brown Sugar
• 95g butter
• ⅓ cup Chelsea Golden Syrup
• 1 ¼ cups self-raising flour
• 1 tsp baking soda
• 2 tsp ground ginger
• ½ tsp ground nutmeg
• 1 tsp cinnamon
• ½ cup boiling water
• 1 small tin pears, drained thoroughly
• Extra Golden Syrup for drizzling

• 500g (4 cups) self-raising flour
• 1 tsp salt
• 1 Tbsp ground ginger
• 1 Tbsp baking powder
• 1 ½ cups Chelsea Soft Brown Sugar
• 175g butter
• 6 Tbsp Chelsea Treacle
• 6 Tbsp Chelsea Golden Syrup
• 300ml milk
• 2 eggs
• 1 Tbsp warm milk to mix
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• 2 Tbsp approx. Chelsea Demerara Sugar

• ½ cup chopped dried apricots
• ½ cup water
• ½ cup apricot jam, homemade is optional
• 100g butter
• ½ cup Chelsea White Sugar
• 1 egg
• ½ cup milk
• 2 cups flour
• 4 tsp baking powder
• 2 Tbsp Chelsea Raw Sugar 

• 4 cups plain flour
• 2 cups Chelsea Caster Sugar
• 1.5 teaspoons of baking powder
• 1 pinch of salt
• 2 cups milk
• 2 eggs
• 1 tablespoon vanilla extract
• 8 tablespoons butter melted

• 125g butter
• 1 cup Chelsea LoGiCane™ Sugar
• 1 egg, beaten
• 2 tbsp cocoa
• 1 ½ cups self raising flour
• ½ tsp salt
• ¼ cup raw skinless peanuts, lightly toasted and chopped

• 2 medium carrots, peeled and grated
• Finely grated rind of 1 orange
• ½ cup finely chopped dried apricots or sultanas
• 1 cup Chelsea Raw Caster Sugar
• 1 cup ground almonds
• 1 cup gluten free plain flour
• 1 tsp baking powder
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 3 extra large eggs
• ½ cup flavourless oil (e.g. rice bran, canola, soya)

Icing

• 125g cream cheese, softened
• 50g unsalted butter, softened
• ¾ cup Chelsea Icing Sugar, sifted
• 1 Tbsp orange juice

• 250 grams butter, softened
• 1 ½ cups Chelsea White Sugar
• Grated rind and juice of 2 lemons
• 2 eggs
• 1 cup self raising flour
• 1 ¼ cups flour
• 2 cups desiccated coconut

• 2 cups flour
• 1 cup Chelsea White Sugar
• ½ cup parsley finely chopped
• 4 rashers rindless bacon finely chopped and cooked in microwave or frypan
• 2 ripe bananas mashed
• 1 ½ cups tasty cheese grated
• 2 teaspoons baking powder
• 3 eggs
• 2 cups milk
• 2 teaspoons dry mustard powder
• 150g butter
• salt and pepper to taste

• 50g butter melted
• ¾ cup milk
• 2 eggs
• 1 ⅓ cups flour
• ½ cup Chelsea White Sugar
• 3 tsp baking powder
• 2 tsp cinnamon
• small tub cream cheese, softened. (approx. 150g)
• 12 raspberries fresh or frozen
• Chelsea Icing Sugar for dusting (if desired)

• 2 cups self-raising flour
• 2 teaspoons baking powder
• 1 teaspoon curry powder
• 60 g butter melted
• 1 egg
• 330g plain yoghurt
• ½ cup Chelsea White Sugar
• 1 teaspoon lemon juice
• 1 green apple ie Granny Smith, cored and finely chopped (no need to peel)
• ¼ cup coconut
• ¼ cup sultanas

• 200g flour
• 150g Chelsea Soft Brown Sugar
• 2 tsp baking powder
• 100ml oil
• 50g desiccated coconut
• 250g plain yoghurt
• 250g crushed pineapple
• 1 tablespoon milk
• 1 egg
• cooking spray oil
• Almonds to decorate