I first fell in love with fresh out of the oven madeleines when I was at the St John’s bar and restaurant in Spitafields.
As soon as I got home I started looking for the recipe online.
70g unsalted butter
1 tablespoon of runny honey
1 large egg
55g caster sugar
1 tablespoon of soft brown sugar
70g self raising flour
Melt the butter with the runny honey and then simmer until the sugars caramelise.
Whisk together the egg with caster sugar and soft brown sugar until a trail can be left on the surface of the mixture (around 8 minutes on a kitchenaid mixer on speed 6). Sift in the flour then fold in along with the butter/honey mixture. Leave in the fridge for a couple of hours.
Grease the Madeleine moulds with butter and flour, tip out any excess then pop a spoonful of the mixture into each one.
Bake at 200 degrees C for about 10 minutes.
Best eaten straight from the oven…with a nice cup of Tea.
Happy Tea Break.