Madeleines

Madeleines 1.jpgI 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):20170219_150609_resized

  • 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 lemonbatter-2

Method:

  1. 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.

  2. Melt the butter in a small saucepan and leave to one side to cool slightly.
  3. In a large mixing bowl whisk together the eggs and the sugar until pale and frothy. 20170219_170126_resized

  4. Pour in half of the melted butter around the outside of the bowl. Carefully fold in until fully incorporated.
  5. Sieve in half the flour and baking powder, add the lemon zest and fold in. 
  6. Pour in the butter and flour as before and fold.
  7. Spoon the mixture into the Madeleine tin, until level with the mould. 
  8. 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!

coffe-and-cake

Advertisements

One thought on “Madeleines

  1. They look absolutely splendid
    Perhaps – might I suggest – that you do a recipe for TBO as a treat for him putting up with the renovations…and you!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s