English madeleines

English madeleines

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Cooking time

Prep: 45 mins Cook: 50 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per madeleine

kcalories
641
protein
6g
carbs
68g
fat
38g
saturates
28g
fibre
6g
sugar
53g
salt
0.4g

Ingredients

  • 100g butter, softened, plus extra for greasing
  • 200g desiccated coconut
  • 140g caster sugar
  • 140g plain flour
  • 1 large egg
  • 140g full-fat coconut yogurt (we used Yeo Valley Greek-style)
  • 85g glacé cherries, finely chopped
  • 140g cherry jam

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Method

  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.

Recipe from Good Food magazine, March 2013

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