Prep time
Cook time
Total time
You will need 10 dariole or castle moulds, greased and dusted with flour.
Serves: 10
  • 100g Caster Sugar
  • 100g Unsalted Butter, softened
  • 100g Self Raising Flour
  • 2 Eggs
  • 3-4 drops of Vanilla Extract
  • 6 Tablespoons Red Jam sieved (I prefer raspberry)
  • 60g Desiccated Coconut (approx.)
  • 5 Glace Cherries, halved
  1. Preheat oven to 170c 325F (fan)
  2. Using a mixer, beat the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, adding a little flour if necessary to stop the mixture curdling.
  4. Add the drops of vanilla extract.
  5. Add the rest of the flour and beat until the mixture is smooth.
  6. Add a tablespoon of milk if the mixture is too thick so you have a dropping consistency.
  7. Divide the mixture between the moulds, it doesn't need to come up more than half way.
  8. Put the moulds on a baking try and bake in the oven for 20 mins until golden and springy to the touch.
  9. Transfer to a cooling rack and when the moulds are cool enough to handle, run a thin palette knife around the edge of the mould and turn the little sponges out.
  10. You may need to slice a little of the sponge from the bottom so they stand upright. Somehow even if they lean a little they do not look right.
  11. With the sieved jam and coconut on separate plates. gently insert the tip of a fork into the bottom of a Madeleine, roll to coat with jam (not on the bottom) then roll again in the coconut.
  12. Decorate with half a glace cherry.
  13. Repeat with each Madeline.
Recipe by The Eating Tree at http://www.theeatingtree.com/english-madeleines/