Recipe for English Madelines.
31 mar 13 @ 10:32 am
Mum's Madelines [pictured opposite]
3 Large Eggs (weigh eggs as following ingredients should equal their weight)
Soft Margarine or butter
Few drops of vanilla essence.
Strawberry or Raspberry
These are English Madelines and special tins have been
used for this recipe (or Cupcake paper cases if not available)
can use an electric mixer for this, or by hand if desired.
First of all put a small greaseproof disc at
the bottom of each tin and another strip around insides, sticking it tight to the tin with butter, or margarine [if not using
paper cases] and regrease the paper, once inside.
Pre-heat oven to 160 centigrade. Cooking time 15 to 20
mins, or until pale golden and springey to the touch.
Cream/Whisk together sugar and fat, until pale colour.
Add eggs one at a time, together with tablespoon of the flour,
[this stops eggs from curdling]
Add Vanilla essence.
Pur the mix in the tin/cases, but only fill to 3/4.
Put into preheated oven 15
to 20 mins.
Once springey to the touch and slightly shrunk from edge of tin, leave to cool in tin on rack for 5
If you haven't lined the sides of the tins, you will need a thin knife to run round the edge of tin and shake
out carefully. This bit is a bit trickey.
Heat the jam in a pan slowly. You can
add a small amount of water if you want them less sweet, but for those pictured, I have used the jam neat.
Put the jam
in a plate and roll the madelines in the plate, holding them by the top and the bottom to coat the sides, you may need to also
use a brush if necessary. Put them on a rack and then brush some of the jam on the top.
Put the desicated
coconut in a plate and roll the madelines in to cover sides only not the top.
Put a little more jam on the top sufficient
to stick a halved glace cherry.
Then sprinkle a little more coconut around the cherry to complete.
Put the madelines
in paper cases to serve if desired.
If you are using the paper cases to cook the madelines, then you will
need to take them out of the cases and disgard, and turn them upside down and put into new cases.
you enjoy this recipe, which was my mother's. You can use the same ingredients, to make a fool proof victoria
sandwich. Dividing the mixture between 2 tins. Make sure you grease and flour the tin in
the same way, using a greaseproof circle at the bottom of each one. I'm fortunate to have a tin with
a bar that removes the cake from the tin, but I still grease and flour them well.