Occasion - Anniversaries

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

• 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

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

• ⅓ cup Chelsea Golden Syrup Tin
• 200g dark chocolate, chopped
• 150ml cream
• 2 Tbsp unsalted pistachios, chopped
• Fresh fruit for serving e.g. strawberries, cherries or bananas
• Marshmallows or sponge finger biscuits, for serving

• 300g butter
• 1 cup Chelsea Soft Brown Sugar
• 2 Tbsp grated orange rind
• 4 eggs
• 3 cups grated pumpkin
• ½ cup macadamia nuts finely chopped
• 2 cups flour
• 2 tsp cinnamon
• 1 tsp mixed spice
• 4 tsp baking powder
• ½ cup milk approx.
• 4 Tbsp oil

Sour Cream Orange Icing

• 3 cups Chelsea Icing Sugar - approx
• 4 Tbsp sour cream
• 2 tsp grated orange rind
• small amount of orange juice
• optional orange liqueur, e.g. Cointreau or Grand Marnier
• toasted macadamia nuts for decoration

• 1 litre cream
• 250ml Chelsea Honey Maple Flavoured Syrup or Chelsea Maple Flavoured Syrup
• 100g toasted chopped walnuts

Topping

• Additional Chelsea Honey Maple Flavoured Syrup or Chelsea Maple Flavoured Syrup
• Extra walnuts or pecans

• 2 cups Chelsea Caster Sugar
• 3 cups self-raising flour
• 2 tsp baking soda
• ½ cup cocoa powder
• 4 eggs, separated
• 2 cups low fat milk
• 2 Tbsp malt vinegar
• 2 Tbsp Chelsea Golden Syrup
• 2 tsp vanilla essence
• 1 ½ cups oil (rice bran, canola, soya or light olive oil)

Filling

• 150ml cream, whipped

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water

• 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)

For the Caramelised Pineapple

• 1 ripe pineapple
• 1 cup Chelsea Demerara Sugar

For the Coconut Sorbet

• 1 cup Chelsea White Sugar
• 1 cup warm water
• 2 cups coconut milk
• 1 tsp coconut essence
• ½ cup desiccated coconut
• 2 egg whites, stiffly beaten

• 6 blueberry muffins, either homemade or bought
• 6 Tbsp sherry or liqueur (or replace with orange juice)
• 1 small carton (500ml) prepared dairy custard
• 1 cup blueberries, fresh or thawed from frozen
• ¼ cup Chelsea Icing Sugar
• 150ml cream, softly whipped or substitute with thick natural yoghurt

• 250g tub sour cream
• 3 eggs
• 1 tub chopped walnuts
• 1 tub Milo
• 1 tub flour
• 1 tub Chelsea Raw Sugar 
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla
• ½ tub oil

• 250g raw almonds
• ½ cup plain flour
• 3 lemons, finely grated rind & juice
• 300g fresh ricotta, drained
• 225g soft unsalted butter
• 1 ¼ cups Chelsea Caster Sugar
• 6 eggs, separated

• 360 gm (3 cups) almond meal
• 220 gm (1 cup) Chelsea Raw Sugar
• 220 gm (1 cup) Chelsea Soft Brown Sugar
• 120 gm unsalted butter, softened
• 2 eggs, lightly beaten
• 250 gm Greek-style yoghurt, plus extra to serve
• 1 tbsp freshly grated nutmeg
• 45 gm (¼ cup) pistachios, coarsely chopped
• Food grade dried rose petals (can be found in most specialty food and tea stores) 

• 6-8 ripe pears peeled but left whole with stalks intact
• 4 ½ cups approx apple juice
• 6 egg whites
• 2 cups Chelsea Caster Sugar

• Oil cooking spray to grease pan
• 1 ½ cups plain flour
• ¼ cup Dutch cocoa powder
• ¾ tsp bi-carb soda
• 1 tsp coarse salt
• 175g unsalted butter, room temperature
• 1¼ cups Chelsea Raw Caster Sugar
• 1 vanilla bean seeds scraped
• 3 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 120g bittersweet dark chocolate (61% cacao), melted and cooled

Filling

• 4 punnets fresh raspberries (6 cups)
• ¾ cup plus 2 tbsp Chelsea White Sugar
• Pinch of coarse salt
• 2 tsp fresh lemon juice

Icing

• 1 cup chocolate hazelnut spread
• 200g dark chocolate, melted & cooled