Madeleines

Depending on who you are Madeleines will either make you think of Proust… or The Transporter.  Personally they make me think of holidays in France when I was a kid and my mum buying bags of them to keep my brother and I quiet on the long car journey from ferry to campsite.  I only found out recently how easy they are to make (as long as you’ve got the iconic fluted tin) – almost too easy.  Problem is they’re really easy to scoff too…

Madeleines

• 2 free-range eggs
• 100g caster sugar
• 100g self raising flour
• 1 lemon – you’ll need both the juice and the zest (watch out for the pips!)
• 100g butter melted (and a little extra to grease the tin)

1. Preheat the oven to 200° and grease the madeleine tin with a little butter.
2. Whisk together the eggs and the caster sugar in a bowl until combined and frothy.
3. Add the lemon juice, zest and flour and lightly stir into the mix.
4. Pour the mixture into the tray – about a desert spoonful for each madeleine mould should do the trick.
5. Bake for around 10 minutes until the madeleines have risen and cooked through.
6. Best dunked in tea 🙂