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CHOOSE YOUR FLAVOUR PROFILE
  • All
  • Light
  • Fruity
  • Nutty
  • Spiced
  • Caramel
  • Chocolate
Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Kids Details page sections

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Cooking Method - Easy, Fast

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Preparation
5 mins
bake
15 mins
Difficulty
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Servings
ingredients
  • 1 cup Edmonds Self Raising Flour (150g)
  • 2 Tbsp Chelsea White Sugar
  • ½ tsp finely grated lemon zest (optional)
  • 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
  • 1 egg, lightly beaten
  • 30g Butter, melted (or margarine)

To Serve

  • 2 bananas, sliced
  • 1 punnet blueberries (or frozen berries, defrosted)
  • Chelsea Flavoured Syrup - Maple or Honey Maple.
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  • 250g butter
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  • 4 eggs
  • 1 tsp vanilla essence
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  • 150g butter, softened 
  • 1 1/2 cups Chelsea Caster Sugar (338g)
  • 2 eggs 
  • 2 1/2 cups Edmonds Self Raising Flour (375g)
  • 1 1/4 cups Meadow Fresh Milk (310ml)
  • 2 tsp vanilla extract 

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  • 2 Tbsp Meadow Fresh Milk 
  • 1 1/2 tsp vanilla extract
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  • 1 ½ cups Edmonds Standard Grade Flour (225g)
  • 1 tsp Edmonds Baking Powder
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  • ½ tsp salt
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  • 3/4 cup Chelsea White Sugar (170g)
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  • 1/2 cup cocoa powder
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  • 2 Tbsp Chelsea Golden Syrup
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  • 1 Tbsp cocoa powder
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  • 2 Tbsp Water
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Details page sections

Raspberry Lamingtons
Raspberry Lamingtons
Cakes

Raspberry Lamingtons

3.8
40 mins
25 mins
Easy
9

Light, fluffy raspberry dipped cakes rolled in coconut.. a popular Kiwi favourite.

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  • Ingredients
  • Method
Ingredients

Sponge

  • 125g butter, cubed, softened
  • ¾ cup Chelsea Caster Sugar (170g)
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 ⅓ cups plain flour (200g)
  • 2 ½ tsp baking powder
  • ½ cup milk (125ml)

Icing

  • 85g packet raspberry jelly crystals
  • ½ cup boiling water (125ml)
  • 30g butter, softened
  • 2 cups Chelsea Icing Sugar (300g)
  • 2-3 cups desiccated coconut (200-300g)

To Serve

  • 1 cup cream (250ml)
  • 3 Tbsp Chelsea Icing Sugar (optional)
  • ⅓ cup raspberry jam (105g)
Additional tips

It is best to add cream and jam just before serving. Any leftover filled lamingtons will need to be refrigerated. Unfilled lamingtons can be stored in an airtight container at room temperature.

Lamingtons can be served plain, without jam and cream, if preferred.

Raspberry jelly could be swapped for strawberry jelly.

Chelsea Products in Recipe
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
details
Icing Sugar

Icing Sugar

Icing sugar can also be...
details
Reviews
20

What did you think of this recipe?

Method

Sponge
Preheat oven to 180ºC conventional/160ºC fan bake. Grease a 20cm square cake tin and line with baking paper.

Using an electric beater, cream butter, sugar and vanilla together until pale and fluffy. Add eggs one at a time, beating well after each addition.
Sift in half the flour and baking powder and gently fold to combine. Stir in half the milk. Repeat with the remaining flour, baking powder and milk.
Pour mixture into prepared tin. Bake for 25 minutes, until a skewer inserted into the centre comes out clean.
Leave to cool in tin for 5 minutes, then transfer to a wire rack to cool completely. Once cool, trim the edges off and cut into 9 even cubes. Freeze for 1 hour, prior to icing.

Icing
In a medium bowl, dissolve jelly crystals in the boiling water. Whisk in butter and icing sugar until well combined and smooth. Place half the coconut in a separate bowl or pan. Line a large tray with baking paper.

Place a piece of sponge cake in the icing and quickly roll to coat (use 2 forks). Transfer to the coconut and roll to coat all over. Place on tray. Repeat with remaining sponges, adding more coconut as needed.
Leave at room temperature for 1 to 2 hours, or until set.

To Serve
Whip cream and icing sugar, if using, to soft peaks. Transfer to a large piping bag fitted with a large open star piping tip. Slice through the top of each lamington in the centre, to about halfway down. Fill with whipped cream and top with a dollop of jam.

NOTE
Recipe improved and updated October 2022.

Additional tips

It is best to add cream and jam just before serving. Any leftover filled lamingtons will need to be refrigerated. Unfilled lamingtons can be stored in an airtight container at room temperature.

Lamingtons can be served plain, without jam and cream, if preferred.

Raspberry jelly could be swapped for strawberry jelly.

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How to - Step By Step

Sunday Pancakes

Preparation
5 mins
bake
15 mins
Difficulty
Easy
Servings
ingredients
  • 1 cup Edmonds Self Raising Flour (150g)
  • 2 Tbsp Chelsea White Sugar
  • ½ tsp finely grated lemon zest (optional)
  • 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
  • 1 egg, lightly beaten
  • 30g Butter, melted (or margarine)

To serve

  • 2 bananas, sliced
  • 1 punnet blueberries (or frozen berries, defrosted)
  • Chelsea Flavoured Syrup - Maple or Honey Maple.
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Preparation
15 mins
bake
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Difficulty
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Servings
ingredients
  • 125g butter, softened
  • ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
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  • 1 cup mashed banana (about 2 large bananas)
  • 1 tsp vanilla essence
  • 1 tsp Edmonds Baking Soda
  • 2 Tbsp hot Meadow Fresh Milk
  • 1 ¾ cups Edmonds Standard Grade Flour (263g)
  • 1 tsp Edmonds Baking Powder

Icing

  • 1 ½ cups Chelsea Icing Sugar (225g)
  • 1 Tbsp butter, softened
  • 1 Tbsp cocoa powder
  • 2-3 Tbsp boiling water
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  • 250g butter
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  • 1 cup Edmonds Standard Grade Flour
  • 1 tsp Edmonds Baking Powder
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Preparation
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bake
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Servings
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  • 200g butter
  • 1 cup Chelsea White Sugar
  • 1 cup Chelsea Soft Brown Sugar
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  • 2 tsp vanilla essence
  • 3 cups Edmonds Standard Grade Flour
  • pinch of salt
  • 1 tsp Edmonds Baking Powder
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How to - Video's

Basic Buttercream Icing

Preparation
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bake
Difficulty
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Servings
ingredients
  • 150g butter, softened
  • 2 cups Chelsea Icing Sugar (300g)
  • 1-2 Tbsp hot water
  • ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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