ingredients
- 1¼ cups pitted dates, chopped
- 1 tsp Edmonds Baking Soda
- 1¼ cups boiling water
- 60g butter, cubed and softened
- ¾ cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
- 1 cup Edmonds Self Raising Flour
- 2 eggs
Butterscotch Sauce
- 2 cups Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
- 250ml (1 cup) Meadow Fresh Original Cream
- 50g butter
- 1 tsp vanilla essence
ingredients
- 3 egg yolks
- ¼ cup Chelsea Caster Sugar (56g)
- 1 tsp vanilla essence
- 250g mascarpone
- 300ml Meadow Fresh Original Cream
- 1 cup strong, freshly brewed coffee (250ml)
- 6 Tbsp coffee liqueur (i.e. Kahlua or Tia Maria)
- 24 large sponge fingers or savoiardi biscuits (sponge cake cut into fingers can be substituted)
- 1-2 Tbsp cocoa powder
ingredients
- 100g butter, cubed
- 1 cup water (250ml)
- 1 cup Edmonds Standard Grade Flour (150g)
- 3 eggs
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 ½ Tbsp cocoa powder
- 3-4 Tbsp hot water
Filling
- 1 cup Meadow Fresh Original Cream (250ml)
- 125g mascarpone
- 2 Tbsp Chelsea Icing Sugar
- 1 tsp vanilla extract
ingredients
PASTRY
- 85g butter, softened
- ½ cup Chelsea Caster Sugar (115g)
- 1 egg
- 1 tsp finely grated lemon zest
- 1 cup Edmonds Standard Grade Flour (150g)
- ¾ cup Edmonds Fielder's Cornflour (115g)
- 1 tsp Edmonds Baking Powder
FILLING
- ¼ cup Edmonds Fielder's Cornflour (38g)
- 1 Tbsp finely grated lemon zest
- ½ cup lemon juice (125ml)
- 4 egg yolks
- 1 cup Chelsea Caster Sugar (225g)
- 1 cup water (250ml)
- 1 Tbsp butter
SWISS MERINGUE TOPPING
- ⅔ cup Chelsea Caster Sugar (150g)
- 4 egg whites
- 1 tsp vanilla extract
Desserts
Search our collections and recipes or find inspiration below
Featured recipes
1c30.jpg)
dded.jpg)
ingredients
PASTRY
- 2 tablespoons Chelsea White Sugar
- 1 egg
- 125g butter, softened
- 1 ¾ cups Edmonds Standard Grade Flour
- pinch salt
- 1 teaspoon Edmonds Baking Powder
FILLING
- 400 g can sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon grated lemon rind
- 5 egg yolks
MERINGUE
- 5 egg whites
- 1 ½ cup Chelsea Caster Sugar
ingredients
- 200g dark chocolate (cocoa solids 50% or more), roughly chopped
- 4 eggs, separated
- 300ml Meadow Fresh Original Cream
- 2 Tbsp Chelsea Caster Sugar
- Extra whipped cream and chocolate shavings, to garnish (optional)
ingredients
- Pastry
- 1 ½ cups flour
- ½ cup Chelsea Icing Sugar
- 125g butter, chilled and cubed
- finely grated rind 2 lemons
- 1 egg yolk
- 1 tablespoon iced water
Filling
- 5 eggs
- ½ cup Chelsea Caster Sugar
- ¾ cup cream
- ½ cup lemon juice (about 2 lemons)
ingredients
- 200g plain biscuits
- 125g butter, melted
- 500g cream cheese, softened
- ½ cup Chelsea Caster Sugar (113g)
- 3 Tbsp lemon zest
- 2 eggs
Lemon Curd
- 2 Tbsp lemon zest
- ¼ cup lemon juice (60ml)
- ½ cup Chelsea Caster Sugar (113g)
- 40g butter, chopped
- 2 egg yolks, lightly whisked
ingredients
- 125g butter
- ½ cup Chelsea White Sugar
- 2 eggs
- 1 cup flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ cup unsweetened yoghurt
- ½ cup Chelsea Golden Syrup
ingredients
- 4 eggs
- ¾ cup Chelsea Caster Sugar
- ¾ cup flour
- ⅓ cup corn flour
- 1 tsp baking powder
ingredients
- 4 egg whites
- 1 ½ cups Chelsea Caster Sugar
- 2 tbsp boiling water
- 1 tsp vinegar (I use malt vinegar)
- 1 tsp vanilla essence
ingredients
- ½ cup Chelsea Caster Sugar
- ¼ cup water
- ¼ cup fresh lemon juice
- 1 Tbsp sherry
- 1 cup raspberry jam
- 4 cups fresh mixed berries
- 2 cups thickened cream
- 2 Tbsp Chelsea Icing Sugar
- 1 sponge cake
ingredients
- 3 cups rhubarb (cut into 2cm lengths)
- ½ cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- ¾ cup flour
- ¼ cup butter
- ½ teaspoon salt
ingredients
- 400g sweet/short pastry
- 6 large apples, about 1kg
- ½ cup raisins
- finely grated rind of1 lemon
- 3 Tbsp Chelsea Soft Brown Sugar
- 1 tsp ground cinnamon
- Chelsea Icing Sugar to dust
ingredients
Profiteroles
- 1 cup water
- 75g butter
- 150g flour
- 1 Tbsp Chelsea White Sugar
- ½ tsp vanilla essence
- 3 large eggs
Filling
- 1 cup cream, whipped
- 3 Tbsp Chelsea Icing Sugar
- 4 Tbsp passionfruit pulp
- 3 green kiwifruit, peeled, halved and thickly sliced
Topping
- Chocolate sauce or icing
ingredients
- 1¼ Cups self raising flour
- 30g soft butter
- ⅓ Cup Chelsea Golden Syrup
- ⅓ Cup milk
Sauce
- 30g butter
- 175g Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar
- ½ Cup Chelsea Golden Syrup
- 1½ Cups water
ingredients
- 200g plain, sweet biscuits
- 80g butter, melted
- ⅓ cup of chocolate chips
- 500g cream cheese (full fat)
- 160g Chelsea Caster Sugar
- 3 eggs
- 250ml sour cream
- Zest and juice of 1 small lemon (or half a large)
- 230g raspberries (fresh or frozen)
- Extra raspberries for decoration
ingredients
- 1½ cups Edmonds Self Raising Flour
- 75g butter
- ½ cup Chelsea White Sugar
- Grated rind of 1 medium sized orange
- 1 cup Meadow Fresh Original Milk
- 1 cup mixed berries, fresh or frozen (defrosted)
- Chelsea Icing Sugar
Sauce
- Boiling water (enough to make up to 1¼ cups)
- Juice of 1 medium orange
- ½ cup berry or plum jam
- ⅓ cup Chelsea White Sugar
ingredients
- 400g can caramelised sweetened condensed milk, or substitute with plain sweetened condensed milk
- 100ml cream, whipped
- 125g butter, cubed
- 1 cup flour
- ½ cup Chelsea Icing Sugar
- 2 medium-firm bananas
- 200ml cream, whipped
- 4 Tbsp grated dark chocolate
ingredients
Base
- 1 packet (250g) plain, sweet biscuits
- 70g butter, melted
- 50g dark chocolate, melted
Filling
- 150g dark chocolate, melted
- 500g cream cheese, softened
- ¾ cup Chelsea Caster Sugar
- 2 eggs
- 2 tsp cocoa powder
- 1 tsp vanilla extract
- 1 cup sour cream
Raspberry Sauce
- 2 cups fresh or frozen raspberries
- ⅔ cup Chelsea Caster Sugar
- 1 Tbsp lemon juice
- Pomegranate arils, to decorate (optional)
- Whipped cream, to serve
About us
Visit Chelsea Bay! The Home of Baking
We want to share with you our love of all things baking!