Preheat the oven to 200 degrees C and bake the madeleines for 5 minutes. Then reduce the temperature to 180 degrees centigrade and rotate the tin and bake for another 5 minutes


Remove from the oven and place on a wire rack allowing the madeleines to cool slightly before placing onto the rack


Whilst they are still warm, brush the madeleines with the remaining 2 tablespoons of honey


Madeleines


Don't forget the Great British Bake Off starts tonight at 8pm BBC2 (20 Aug 2013). We will all be glued to our sofas in our house over the next few weeks and Tuesday nights will become our bonding time as we watch the Bake Off! Last year, I was supporting the Intensive Care Consultant (I think her name was Danny??) but of course John won.


Anyway, in honour of the return of the Bake Off, I thought I would post a recipe by a previous Bake Off winner, Jo Wheatley. She and Ed Kimber are my two favourite Bake Off winners. This recipe for Honey Madeleines is from Jo's second book that was published earlier this year called "Home Baking." You will of course need a madeleine tin and remember to factor in the one hour chilling time that the batter requires before baking. (I have to confess that I was caught out and couldn't take my madeleines with me on our picnic. Also, just to let you know, my batter was chilled for around 6 hours but still came out a success!) In the book, Jo calls for the madeleines to be piped in with a piping bag but I just spooned mine in. The recipe made me exactly 12 golden & soft madeleines as stated.


Ingredients:


100g self raising flour

1tspn baking powder

a pinch of sea salt

2 large eggs

50g caster sugar

4 tbspn honey (2tbspn in the mixture and 2 tbspn reserved for brushing the baked madeleines)

90g unsalted butter, melted

icing sugar for dusting


Grease your madeleine tin with sunflower or vegetable oil.


Sift the flour, baking powder and salt into a mixing bowl.


In a separate bowl or using a free standing mixer, whisk together the eggs, sugar and 2 tbspns of honey until pale and frothy - about 3 to 5 minutes. The mixture should have increased in volume.


Add the flour mixture and mix until combined - take care not to over mix.


Stir in the melted butter.


Cover the batter with cling film and chill for an hour.