Bonjour bloggers (seems appropriate!)
I hope on this Tuesday that you’re beating those Monday blues, and steaming ahead to the end of the week. As I said in my previous post, I’ve got lots of recipes to share, so I continue with another of Mary Berry’s from her Baking Bible!
I recently acquired some hardware for these baking escapades, a mixture of a spree from Lakeland and Amazon (no regrets!)
I had scoured the internet for a full size madeleine pan, seriously looked everywhere, however the ones I did find would not have fit in my oven. So I opted for the mini madeleine mould from Lakeland – very good for £4.99.
I followed Mary’s instructions to the letter, and they did come out perfectly. In my house, there were very few left! Although the recipe says it makes 30, if you use a mini mould you get around 80! Perfect for a little tea party – as they are traditionally dipped in tea. The added lemon zest compliments it beautifully and gives the Madeleine that lemony zing – try it for yourselves!
- 150 g butter
- 3 large eggs
- 150 g caster sugar
- 150 g self raising flour
- 1/2 level tsp baking powder
- Grated rind of 1 lemon
- Pre heat oven to 220C/Fan 200/gas mark 7; and grease your madeleine tray. Dust with flour then shake off the excess. This really does help with the madeleines coming out cleanly.
- Melt the butter in a small pan, then allow to cool slightly.
- Add the eggs and sugar to a large bowl and then whisk until it becomes pale and thick.
- Sift in half of the flour with the baking powder and gently fold in.
- Pour in half the melted butter around the edges of your bowl; repeat the process with the remaining flour and butter, fold in until all has been combined.
- Spoon the mixture into the mould, making sure it is level with the tops.
- Bake in the oven for 8-10 minutes, until your little cutie madeleines are well risen, golden and springy to the touch.
- Take out of the moulds and leave to cool on a wire rack.
- Repeat until all the mixture has been used up.
- Enjoy with a cuppa!