With the weather starting to warm a little why not try these classic little French fancies with some fresh raspberries and cream, a great afternoon snack with a nice cup of tea.
Ingredients
- 2 free-range eggs
- 100g/3½oz caster sugar
- 100g/3½oz plain flour, plus extra for dusting
- 1 lemon, juice and zest
- ¾ tsp baking powder
- 100g/3½oz butter, melted and cooled slightly, plus extra for greasing
- 100g fresh raspberries
Method
- Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess
- Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
- Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.
- Garnish /eat with fresh pouring cream and fresh raspberries and pistachio brittle for bite
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793