Recipe details
Ingredients
- 115g butter, melted and cooled
- 120g plain flour
- 1/2 tsp baking powder
- 100g golden caster sugar
- 2 eggs
- 50g pumpkin puree
- 1.5 tsp pumpkin spice mix
Instructions
- Firstly, melt the butter in a pan then put to one side to cool.
- Beat the eggs in a medium bowl until pale and thick.
- Next add the pumpkin puree and pumpkin spice mix.
- Carefully fold in the baking powder and flour, followed by the melted butter.
- Using a spatula create the figure 8 as you fold, taking care not to knock out the air you created with the eggs.
- Chill in the fridge for one hour.
- To prepare your madeleine pan, brush with a little melted butter, dust with flour and tap out the excess. Pre heat the oven to 170ºc.
- Pipe the batter into each cavity and bake for 6-8 minutes if making mini madeleines, or 10-12 minutes if making large ones.
- You can enjoy straight away, dust with sugar or dip in caramel sauce.
- Best eaten on the day you make them.
What are Madeleines?
Madeleines are delicate, shell-shaped sponge cakes originating from France, celebrated for their light, airy texture and rich buttery taste. Baked in their signature scalloped molds, they have a slightly crisp exterior with a soft, tender crumb, and are often infused with flavours like vanilla, lemon, or almond, making them a perfect treat for any occasion. Delicious served simply on their own or with icing sugar, or for a more adventurous finish, you can fill the moulds with melted chocolate and push them back in to create a chocolate shell, drizzle with icing, or fill with jam, caramel, chocolate or pistachio cream just before baking.
Why are Madeleines best eaten on the day they are made?
Madeleines are best enjoyed fresh, right out of the oven. On the day they're baked, they have a perfect balance of a crisp, golden shell and a soft, airy centre. As they sit, the texture changes, with the outer crispness softening and the crumb becoming denser. To enjoy their light, buttery flavour and delicate texture at its finest, it's best to enjoy them on the same day. Whilst they will still be enjoyable a day later, nothing quite compares to that first bite when they’re fresh from the oven!
Do I need to let the Madeleine batter rest first?
Letting the Madeleine batter rest before baking helps the flour absorb liquid, resulting in a tender crumb and richer flavour. Chilling the batter also creates a temperature contrast in the oven, which helps form the classic 'hump'. I strongly advise you don't skip this part, but if you want to get ahead and make the batter the night before, leaving them overnight is even better.
