This is the first spot of baking I’ve posted to the blog since November last year. In fact, quite possibly the only spot of baking I’ve done purely for pleasure and for me in months. Absences from posting usually coincide with other stuff that’s going on outside of this blog bubble. I haven’t spent as much time as I’d like blogging or even time to devote to the supperclub. How stupid am I? NOT spending time on the things that make me happy and worrying on the stuff that actually doesn’t really matter in the grand scheme of things. Anyway, I’ll stop whinging like a loser and get back to business of cake.
So, most definitely late to the party with this recipe and with Easter pretty much over, I had some creme eggs knocking about and wanted to make something with them that wasn’t a cupcake or a brownie, so I settled on Cadbury Creme Egg madeleines. Light, delicate génoise chocolate sponges stuffed with a mini Creme Egg. Classy!
Yep, I’ve taken the French classic, refined and beautiful and turned it into a loud, gooey chocolatey treat that would keep a child buzzing off their **** for an afternoon. They’d be great for afternoon tea, or, if you’re in the mood for something stronger, a heavy, deep stout.
Beware though – because they do look so small and innocent, you can’t just eat one. Believe me – I’ve devoured 4 for breakfast! If you do happen to gave a madeleine tin and have some mini Creme Eggs knocking about, give these a try.
The trick with madeleines is that the batter needs to chill overnight – if you don’t have that long and need your sugar fix NOW, then leave it for about 2-3 hours in the fridge.
Creme Egg Madeleines
Makes about 24
110g plain flour
25g cocoa powder
1 tsp baking powder
1/2 tsp salt
3 large eggs
130g caster sugar
1 tbsp honey
130g unsalted butter
12 mini creme eggs, halved
Melt the butter and honey in a saucepan / microwave and leave to cool.
Whip the sugar and eggs until pale and frothy, about doubling in size.
Sift together the dry ingredients (flour, cocoa, baking powder and salt) and then fold in half into the eggs. Once incorporated, add in the second half of the dry mix.
Cover the bowl tightly with cling film and leave to chill overnight.
When you are ready to bake, preheat the oven to 180C. Butter and flour a 12-shell madeleine tin. Put a heaped tablespoon of batter into each madeleine shell and bake for about 5 minutes.
After 5 mins, quickly take the madeleines out and place half a creme egg on top of the madeleines. (I do this halfway as they just sink to the bottom if you add the creme egg at the start of baking). Pop back in the oven for another 4-5 mins until lightly golden and cooked through.
Transfer immediately to a wire rack and leave to cool – you need to do this as soon as they come out or they can stick to the pan.
Repeat for the next batch.
Word of warning, be careful of the exposed creme egg filling, it’s hot and can scald you if it drips onto your hand – believe me, it hurts!!
As soon as they’re cool enough to eat, shove a few down your pie hole.