English madeleines

English madeleines

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Prep: 45 mins Cook: 50 mins


Makes 6

Give these French classics the British tea party treatment by baking the coconut sponges in a cone shape and serving with cherry jam glaze

Nutrition and extra info

  • Freezable

Nutrition: per madeleine

  • kcal641
  • fat38g
  • saturates28g
  • carbs68g
  • sugars53g
  • fibre6g
  • protein6g
  • salt0.4g
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  • 100g butter, softened, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g desiccated coconut
  • 140g caster sugar
  • 140g plain flour
  • 1 large egg
  • 140g full-fat coconut yogurt (we used Yeo Valley Greek-style)



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 85g glacé cherry, finely chopped
  • 140g cherry jam


  1. Heat oven to 160C/140C fan/gas 4. Grease 6 x 120ml madeleine moulds (see tip, below). Put 50g of the coconut in a food processor with the sugar and whizz until the coconut is as fine as the sugar. Tip into a mixing bowl with the butter, flour, egg and yogurt, and whizz with an electric whisk until smooth. Stir in the cherries, then divide between the moulds. Sit on a baking sheet and bake for 35-45 mins until a skewer poked in comes out clean. Cool for 10 mins, then turn out from the tins to cool completely.

  2. Heat the jam in a pan or microwave, then sieve to remove the cherry lumps. Tip the remaining coconut onto a plate. Trim any wonky bottoms of the madeleines so they sit flat. Brush a thin coating of jam over each and roll in the coconut to cover. Will keep in an airtight tin for up to 2 days.

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