English Madeleines
English Madeleines is a traditional British recipe (based on a French original) for classic light sponge caked coated in raspberry jam and desiccated coconut typically served as a tea-time treat. The full recipe is presented here and I hope you enjoy this classic British version of: English Madeleines.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Additional Time:
(+cooling)
Makes:
12
Rating: 
Tags : Baking RecipesCake RecipesBritish Recipes
This is a traditional British version of a French classic originating from the 1920s that uses thimble moulds rather than madeleine moulds to make this classic tea-time treat.
Ingredients:
120g plain flour
2 eggs
120g butter
120g caster sugar
raspberry jam, to coat
desiccated coconut, to coat
glacé cherries and candied angelica, to decorate
Method:
Combine the butter and sugar in a bowl and beat together until the mixture resembles double cream. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now sift the flour and fold into the creamed mixture as lightly as possible.
Butter 10 or 12 small thimble-shaped moulds then pour in the batter, filling the moulds no more than 3/4 full. Transfer to an oven pre-heated to 200°C and bake for 20 minutes, or until each one is firm and coloured golden brown. Turn out of the mould and allow to cool on a wire rack (if necessary trim the bases so that all the cakes stand upright and are of equivalent size).
When the cakes are almost cold warm the raspberry jam and use to brush the cakes all over (easiest done if you hold the madeleines with a skewer). Now roll in the desiccated coconut. Finish by placing a half glacé cherry in the ham and placing on top. Cut the angelica into leaf shapes and place two emerging from the cherry.