I have become a house bore. For the past month when anyone has asked how I am, it began with ‘STRESSED – I am in the middle of house renovations’, before rattling off various floor/door/colour match issues. Whilst I gallantly braved the excavation of the kitchen it was The Bald One who suffered with a completely unreasonable woman. I would regularly ask for his design opinion, such as which of the three almost identical ‘marble’ worktops he preferred. It was usually greeted with a shrug, sigh to the Gods and copious mutterings of how he was marrying Linda Barker. This was retorted with a screech ‘do you think I ENJOY this, the choices the decisions, the stress…etc’, as I walked around the house with a hand held to my brow, bellowing how exhausting it all was. When he was finally bullied into picking a colour this was not completely satisfactory; ‘ohhh do you think?! I’m not sure about that one – that was actually my least favourite….’ But, alas, the kitchen is now complete and I now flounce around smugly thinking I’m hosting a cookery programme, whilst Baldy is reunited with his, almost, sane cake baking fiancé.
Ingredients (Recipe taken from Mary Berry – makes about 30):
- 3 free-range eggs
- 150g caster sugar
- 150g self raising flour
- 1/2 tsp baking powder
- 150g butter, melted and cooled slightly, plus extra for greasing
- Zest of a lemon
Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
- Melt the butter in a small saucepan and leave to one side to cool slightly.
In a large mixing bowl whisk together the eggs and the sugar until pale and frothy.
- Pour in half of the melted butter around the outside of the bowl. Carefully fold in until fully incorporated.
- Sieve in half the flour and baking powder, add the lemon zest and fold in.
- Pour in the butter and flour as before and fold.
- Spoon the mixture into the Madeleine tin, until level with the mould.
Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly.
Directions for use: These have to be eaten on the day! Invite some friends, pour a coffee and get stuck in!