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Cakes and Pains Audiobook

Baking and murder under the competition tent.

The fun of an English baking contest set in the beautiful English countryside complete with witches, recipes, and murder. Join Poppy and her friends as she puzzles out another complex murder that might have ties to her!

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Poppy’s Recipe for perfect Madeleines

This recipe will keep quite happily in the fridge for up to twenty-four hours and makes exactly twenty-four madeleines!
Servings: 24 madeleines

Ingredients

  • 135 g salted butter 1/2 cup
  • 30 ml honey 2 tbsp
  • 3 large eggs Happy Eggs are the best!
  • 110 g caster sugar 1/2 cup superfine sugar, though regular granulated sugar will work
  • 15 g soft light brown sugar 1 ½ tbsp
  • 135 g self-raising flour one generous cup of all-purpose flour with 1 ½ tsp baking powder
  • 10 g butter for greasing your madeleine tin 1 tbsp
  • 10 g flour for dusting your madeleine tin 1 tbsp

Instructions

  • First up, you have to make sure you have an airtight container big enough to fit your madeleine mix. Got it? Great, now put to one side.
  • Next, grab a medium-sized saucepan and combine the butter and honey, stirring as the two melt together. Once the lumps are gone, take the pan off the heat and leave to cool slightly.
  • Now it’s time for some elbow grease or, if you’re like me, a little sitting-back-and-watching-my-machine-do-the-work time. Whisk the eggs and sugars together for about ten minutes by hand or until the mix has tripled in volume. The air here is key.
  • Once you’ve got that volume sorted, fold in the sifted flour and melted butter but go slow and gentle so as not to deplete the egg mix. Once all the ingredients are incorporated, pour into your airtight container and leave it to rest for three hours. If I could, this would be the time I’d go for a pedicure or a nice iced late.
  • Now it’s time to grease your madeleine moulds with butter. Once they look slick, lightly dust them with flour – tapping off any excess. Preheat your oven to 180c fan or 190c if not. (375 degrees Fahrenheit)
  • Place a dessert spoon of the mixture in each mould but do be careful not to overfill as the mix will spread out nicely as soon as it hits that lovely warm oven.
  • Bake for twelve – fourteen minutes until golden brown.
  • Best enjoyed warm with a lovely pot of hot coffee and with a group of your closest friends. Get eating!

Bon appétit!

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