Wednesday, 7 December 2011


I've had a tin for making Madeleines for a while now just not gotten around to them. Had it in my head that after hearing people rave over them that they must be hard or time consuming. How very wrong I was

I looked out Eric Lanlards book home bake and made 2 substitutes out of need as can't pop to shop with son home with ear infection. Anyway I'll give you my adapted version of ingredients and bracket what Eric used.

90 g unsalted butter, plus 2 tablespoons melted for greasing
90 g plain flour, plus extra for dusting
2tsp golden syrup (clear honey)
40g icing sugar
1tsp baking powder
2 eggs
1tsp orange extract (orange blossom water)

Preheat your oven to gas mark 4 160c/350f
Put butter and syrup in small pan to melt together carefully. Then put aside to cool.

Brush your Madeleine pan, or small cupcake tin maybe, with the small amount of melted butter. Then sift a small amount of flour over this and briefly turn upside down to shake off excess

Then take a large bowl and sift in your flour, icing sugar and baking powder together into it. Checking your butter mix is cool stir this into your flour mix. Then both your eggs and finally orange extract or flavouring of choice.

Leaving a lovely glossy slightly gloopy mix for want of a better word!

Spoon this into your prepared tin filling 2/3 to 3/4 full I very slightly overfilled mine but still worked.

Bake for 10 minutes until well risen and golden leave to cool in tin for a few minutes
before turning out onto a cooling rack.

When totally cool dust with icing sugar and enjoy with a cup of tea or coffee :-)

These were amazing, texture wise they are very soft and airy inside but with some substance, and the outside there was the thinnest of a crunch, just barely there.  My new favourite.  Start to finish probably took 25 minutes from started to measuring ingredients out to taking out of the oven, as well as taking photos.