Baking an English Madeleines

For this recipe, you will need dariole moulds, which are available from specialist cook shops and department stores. If you don’t have ten, make the madeleines in two batches.

100 g (4 oz) softened butter

100 g (4 oz) caster sugar

2 large eggs

100 g (4 oz) self-raising flour

1 level teaspoon baking powder

2–3 drops vanilla extract


4 tablespoons raspberry or strawberry jam

50 g (2 oz) desiccated coconut

5 red or natural glacé cherries

1 Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease 10 dariole moulds then line the base of each mould with baking parchment. Stand the tins on a baking tray.

2 Measure the cake ingredients into a large bowl and beat until the mixture is well blended and smooth. Spoon the mixture into the dariole moulds, filling them about half full.

3 Bake in the pre-heated oven for about 20 minutes until well risen and firm to the touch. Leave to cool in the moulds for 5 minutes then turn out, peel off the parchment and finish cooling on a wire rack.

4 When the cakes are cool, trim the bases so that they stand firmly. Push the raspberry or strawberry jam through a sieve, then put into a small pan and warm through. Spread the coconut out on a large plate. Use a fork to spear the bases of the cakes to hold them. Brush them with the warm jam, then roll in the coconut to coat. Cut the glacé cherries in half and decorate each madeleine with a half.

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