Season - Winter

• 3 cups Chelsea White Sugar or Chelsea Organic Raw Sugar
• 1 Tbsp white vinegar
• 1 Tbsp butter
• ½ cup water
• ½ tsp cream of tartar
• Few drops Red food colouring
• 8 apples
• 8 wooden ice-block sticks or wooden sticks

• 100g melted butter
• 2 eggs
• 1 tsp vanilla essence
• 1 cup Chelsea White Sugar
• ¾ cup Edmonds Standard Grade Flour
• ¼ cup cocoa
• 1 tsp Edmonds Baking Powder

• 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

• 2 cups self-raising flour
• 1 cup Chelsea White Sugar
• 100g butter
• 2 eggs
• 2 cups lemon curd

Lemon Curd

• 4 large lemons
• 100g butter
• 2 cups Chelsea White Sugar
• 4 eggs

• 1½ cups self-raising flour, sifted
• ¾ cup Chelsea Caster Sugar
• 125g butter, softened
• 2 tsp freshly grated lemon zest
• 2 eggs, beaten
• ½ cup milk
• 1 cup lemon curd
• Grated white chocolate, candied lemon zest to decorate

Lemon Buttercream

• 150g butter, softened
• 2 cups Chelsea Icing Sugar
• 1-2 Tbsp lemon juice
• 1-2 Tbsp hot water

Candied Lemon Zest (optional)

• Zest 1 lemon
• ½ cup Chelsea White Sugar
• ½ cup water

• 6 lemons, scrubbed in cold water
• 1.5kg Chelsea White Sugar
• 50g (½ packet) citric acid
• 3 litres water

• 1 ¼ cups oil (such as canola, sunflower or rice oil)
• 2 cups Chelsea Raw Sugar
• 4 eggs (room temperature)
• 2 ½ cups of wholemeal flour
• 1 ½ tsp cinnamon
• 1 tsp salt
• 3 cups grated carrot (approx 3 med sized carrots)
• ¾ cup of chopped walnuts (or substitute with same amount of chopped pecans, or raisins or sultanas)
• 2 tsp baking soda

Lemon Cream Cheese Icing

• 125g cream cheese, softened
• 40g butter, softened
• 2-2½ cups Chelsea Icing Sugar
• 2 Tbsp lemon juice

Or Dairy Free Lemon Icing

• 1½ cups Chelsea Icing Sugar
• 1-2 Tbsp lemon juice
• 1 Tbsp hot water

• 200g butter, softened
• ¼ cup Chelsea Icing Sugar
• 1 ¾ cup plain flour
• ¼ cup custard powder
• ¼ cup jam, homemade is optional

• 1.4kg citrus fruit (i.e. 4 large oranges and 2 large lemons)
• 1kg Chelsea Jam Setting Sugar, approximately

• 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

• 115g butter or soft margarine
• ½ cup vegetable oil
• 1 ¾ cups Chelsea White Sugar
• 2 eggs
• ½ cup milk
• 1 tsp vanilla essence
• 2 c self raising flour
• ½ tsp baking soda
• ½ tsp cinnamon
• ½ tsp ground cloves
• ½ tsp salt 
•  4 Tbsp cocoa
• 2 ½ cups grated zucchini
• ¼ cup ground walnuts
• ¼ c dark chocolate chips

• 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

• 175g butter, softened
• ½ cup Chelsea Icing Sugar
• 1½ cups plain flour
• ½ cup cornflour
• Pinch of salt
• Optional Chelsea Coffee Sugar Crystals, Demerara or Raw Sugar to decorate.

• 3 large egg whites, at room temperature
• ¼ cup (60g) Chelsea Caster Sugar
• Few drops pink food colouring
• 1¼ cups (190g) Chelsea Icing Sugar
• 1 cup (120g) ground almonds
• 1 tsp finely grated lemon rind

Raspberry Cream Filling

• ¼ cup (60ml) thickened cream
• 150g white chocolate, coarsely chopped
• 45g frozen raspberries, defrosted and crushed

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

Base

• 125g butter, softened
• 1 cup Edmonds Standard Grade Flour
• ½ cup Chelsea Icing Sugar

Filling

• 1 cup Chelsea Caster Sugar
• ½ cup lemon juice
• grated rind of 2 lemons
• 2 tablespoons Edmonds Custard Powder
• ½ teaspoon Edmonds Baking Powder
• 3 eggs
• Chelsea Icing Sugar to dust