- 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
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.
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.
Find the best madeleine tin
If you’re lucky you’ll have inherited your gran’s English madeleine tins. If not, look in charity shops or cook shops for old dariole moulds, or buy new from nisbets.co.uk. We used 120ml-capacity tins – bigger ones will cook the same, but your madeleines will be a bit shorter than ours. If smaller, divide the mixture between 8-10 tins instead and check after 30 mins baking.