Cherry madeleines with hot toffee sauce
- August 2013
- Makes 24
- Hands-on time 30 mins, cook time 15 mins plus standing time
These beautiful cherry madeleines, served with a hot toffee sauce, are best eaten oven-warm with afternoon tea.
We’ve got a similar recipe to this one, from James Martin, but instead of cherries these ones are dusted in cinnamon sugar.
- 8.8g (5.3g saturated)
- 15.9g (12.2g sugars)
Try flavouring the madeleine mixture with vanilla or honey. You can also mix lemon juice and icing sugar to drizzle over as a glaze.
Use 2 x 12-hole, non-stick madeleine moulds – or, if you only have one, just bake in 2 batches.
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