Portion/Yield:Makes 12 large or 24 small Madeleines
I love Madeleines and always call them mini Me’s. Fabien my pastry chef friend always makes lemon Madeleines for me as a little treat.
I’m pretty pleased with this Madeleine recipe as it combines ingredients I really like. These Madeleines are light, soft, packed with flavour and look absolutely amazing, exactly what you would expect from a traditional Madeleine.
Ingredients & Method
For the Date and Earl Grey Tea Madeleine’s
- 250ml boiling water
- 150g chopped dates
- Pinch of salt
- 1 Earl grey tea bag
- 1tsp bicarbonate of soda
- 60g unsalted butter, at room temperature
- 60g light brown sugar
- 2 large free-range eggs
- 150g plain flour
- 1tsp baking powder
- Demerara sugar, to serve
For the Muscavado Sugar Sauce (optional)
- 100g unsalted butter
- 200g Muscavado sugar
- Seeds of one vanilla pod
- 125ml double cream
- 1tsp liquid glucose
Preheat the oven to 200°C and grease either 12 large Madeleine holes or 24 small ones, dust the moulds with flour after greasing.
In a medium size mixing bowl pour the boiling water over the dates and add the salt, earl grey tea bag and bicarbonate of soda. Let the mixture rest for 10 minutes. Remove the tea bag after 5 minutes.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time, mix well after each egg.
Add the date and tea mixture to the creamed butter mixture, mix well. Sieve the flour and baking powder over the date mixture and fold the flour into the mixture. Work lightly as the air is essential for light Madeleines.
Spoon the mixture into the prepared Madeleine moulds of your choice. Fill the hole about ¾ full.
Bake for 16 – 18 minutes for the small ones and add another 5 minutes if you choose to do the large ones.
Once they are cooked dust them heavily with the Demerara sugar whilst they are still warm.
If you wish to serve the madelines as a dessert then I recommend you serve it with this warm muscavado sugar sauce. Place all the ingredients for the sauce apart from the cream in a small saucepan. Melt over very low heat, do not let the mixture boil before the sugar has dissolved. Once the sugar is melted, turn the heat up and boil for one minute, add the double cream and bring the mixture back to the boil for a further minute.
Serve the warm Madeleines with warm muscavado sugar sauce.