Light, dainty madeleines make a lovely teatime treat.
Equipment: You will need a madeleine tin.
Ingredients
- For the madeleines
- 225g/8oz unsalted
butter, melted, plus extra for greasing - 250g/9oz
plain flour, plus extra for dusting - 360g/12½oz
caster sugar - 1 tsp
vanilla extract - 3 free-range
eggs - 2 tbsp runny
honey
- 225g/8oz unsalted
- For the raspberry compôte
- 300g/11oz
raspberries - 1 tbsp
icing sugar - 500ml/18fl oz vanilla
ice cream, to serve
- 300g/11oz
Preparation method
Preheat the oven to 170C/325F/Gas 3. Butter and flour a madeleine tin.
For the madeleines, place the flour and 250g/9oz of the caster sugar into a bowl and add the vanilla extract, eggs, honey and melted butter.
Stir well and add a heaped tablespoon of the batter into a madeleine tin.
Bake for 15-20 minutes until golden-brown and springy to the touch. Dust with the remaining caster sugar.
For the raspberry compôte, place the raspberries and icing sugar into a pan over a medium heat.
Heat until the raspberries are just starting to break down – adding a splash of water if needed.
Pour the raspberry compôte into a soup plate, place a scoop of ice cream in the centre and place a few madeleines alongside.