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Madeleines 15

Madeleines 15 comes together with Caster Sugar, Self Raising Flour, and Milk. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 oz
• 4 oz
• 1 tbsp

Method (preview)

1. 1

   Preheat the oven 375F 190 C Mark 5.

2. 2

   Cream the margarine and sugar together until light and fluffy in colour and texture.

3. 3

   Add the eggs gradually to the creamed mixture, beating well between each addition.

4. 4

   If the mixture begins to curdle, add a little of the flour.

5. 5

   Sift the flour and salt together then fold lightly into the creamed mixture using a metal spoon, adding more milk if necessary to obtain a soft dropping consistency.

6. 6

   Brush 12 dariole moulds with melted fat and divide the mixture evenly between them, only filling the moulds half way up, to allow the cakes to rise.

7. 7

   Bake in the centre of the oven for about 20 minutes or until they are well risen, golden brown and firm to the touch.

8. 8

   Carefully remove from the moulds, loosening with a knife, and leave to cool on a wire tray.

9. 9

   Hold each Madeline on a fork and raspberry jam, then roll in the desiccated coconut.

10. 10

    Top each Madeline with half a glace cherry.