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Oh-my-Madeleines, my darling Madeleines!

April 8, 2011
You may remember that I near enough fell in love with the Madeleines at St John Bread and Wine and St John Restaurant. I’ve not yet invested in Fergus Henderson’s cookbook Nose to Tail Eating or the second instalment Beyond Nose to Tail – not sure if I ever will either as I’m really not such a big fan of innards. So I had a quick look around the friendly www and found a couple of other food bloggers who’d tried to make the Madeleines and helpfully put the recipe up! It’s such a simple, delicious recipe. Who’d have thought watching those little humps grow before my very eyes could make me feel such pride and joy? You’ll need to get yourself a Madeleine pan. It’s only got the one function but believe you me, you will be making these again and again and again…

What you’ll need

  • 70g unsalted butter
  • 1tbsp runny honey
  • 1 large free range egg
  • 55g caster sugar
  • 1tbsp soft brown sugar
  • 70g self-raising flour

How to make your Madeleines

1. Melt the butter with runny honey then simmer until the sugars caramelise (it didn’t seem to matter that it split).

2. Whisk together the egg with caster sugar and soft brown sugar until a trail can be left on the surface of the mixture. Took 8 minutes on my Kitchenaid mixer on speed 6.

3. Sift in self raising flour then fold in along with the butter/honey mixture. Leave in the fridge for a couple of hours.

4. Grease the Madeleine moulds with butter and flour, tip out any excess then pop a spoonful of the mixture into each one.

5. Bake at 200°C for about 10 minutes. Watch as that sometimes elusive hump appears. It’s almost enough to make a grown woman cry. Devour with a nice cuppa.

Watch as the batter spreads and the humps appear!

Tip: If you’ve got any leftovers for the next day, reheat them in an oven with a pan of water under the rack. Works wonders.

Original recipe from Fergus Henderson’s Beyond Nose to Tail but I adapted the recipe from Alex Rushmer

Yields 12 buttery, malty madeleines

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