English Madeleines

The classic English version of Madeleines is a basic sponge baked in an English Madeleine tin then coated in raspberry jam and rolled in coconut.

These doyennes of Englishness have drifted into the mists of time but I think it’s time for a revival as they are delicious

English madeleines Ingredients: for 24 English madeleines
150g soft butter or margarine
150g caster sugar
3 eggs
150g self raising flour
Raspberry jam
Desiccated coconut

  1. Preheat the oven on to 180c/Gas 4.
  2. Cream the butter and sugar until pale and fluffy.
  3. Add the eggs and flour and mix well
  4. Split the mixture between the madeleine tin until each hole is 2/3 full, you may find that you have too much mixture to fill the tin, if so you’ll have to wait until the first batch is cooked before cooking the second batch.
  5. Bake  for 15 minutes.  Check if they’re cooked by inserting a skewer into the centre, if it comes out clean they’re cooked, if not put them back into the oven for a few minutes longer. Remove and leave to cool.
  6. Warm the jam in a pan, sieve the jam to remove the seeds  then use a pastry brush to  paint all the way around each madeleine, roll the cake in the coconut to coat.  Repeat with the rest.