Prue Leith’s English Madeleines

These French classics get the British tea party treatment with a fluffy vanilla sponge coated in cherry jam, desiccated coconut and a cherry on top!

Serves: 8
Difficulty: Easy
Hands-On Time: 30 mins
Baking Time: 8–10 mins
  • Ingredients
  • Method
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Method

Step 1
Cream together the butter and sugar until fluffy. Add in the flour, eggs, baking powder and vanilla bean paste until well combined.

Step 2
Grease the madeleine mould with a little butter and divide the mixture between the 8 moulds.

Step 3
Place in the oven and bake for 8-10 minutes at 200°C/180°C fan/400°F/Gas 6 or until risen and golden.

Step 4
Allow to cool in the mould for 5 minutes and then very carefully remove and transfer to a cooling rack.

Step 5
Once slightly cooled, trim the cakes if they have domed so that they are flat. Turn upside down so that the widest part of the madeleine is the bottom.

Step 6
Heat the jam with 1 tbsp of water on low until spreadable.

Step 7
Spoon or brush the jam over the top and sides of the sponges.

Step 8
Toss in the desiccated coconut.

Step 9
Top each with half a glacé cherry to finish.