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Dominic Chapman's honey-baked madeleines recipe

28 ratings

A simple recipe that gives the kids a chance to get stuck in with the mixing and learn the basics of piping; what’s more these madeleines taste heavenly! You will need a madeleines tray for this recipe. See method

Serves 30
15mins to prepare, 30mins to rest and 15mins to cook
153 calories / serving

Ingredients

20g (3/4oz) clear runny honey
4 eggs
150g (5oz) caster sugar
20g (3/4oz) muscovado sugar
1 pinch salt
180g (6oz) plain flour
1 1/3 tsp baking powder
180g (6oz) butter, melted

Each serving contains

Energy
640kj
153kcal 8%
Fat
9g 13%
Saturates
5g 24%
Sugars
10g 11%
Salt
0.2g 3%

of the reference intake
Carbohydrate 17g Protein 2.4g Fibre 0.4g

Method

Combine the eggs, muscovado sugar, caster sugar and salt in a bowl. Kids can get involved here while you get on with melting the butter for step 3.
Pass the baking powder and flour through a sieve into the same bowl. Fold gently, being careful not to overwork.
Place a small pan over a low heat and slowly melt together the butter and honey, then pour into the sponge mix, stirring continuously to incorporate. Leave the mixture to rest for 30 minutes.
Preheat your oven to gas 3, 160°C, fan 140°C.
When the mixture has cooled, with the help of your little ones, spoon the mixture into a piping bag fitted with a 1cm nozzle. Pipe the mixture into the moulds and bake for 10-15 minutes until light golden brown. If you don’t have a piping bag you can simply use a teaspoon to gently spoon a little mixture into the moulds.

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Remove from the oven, set aside to cool a little then, if you wish, drizzle with a little more honey before serving.