French Madeleines

"I raised to my lips a spoonful of the cake . . . a shudder ran through my whole body and I stopped, intent upon the extraordinary changes that were taking place." 

(Marcel Proust (1871-1922)
‘Remembrance of Things Past’)

catching some summer memories......

• 2 eggs
• 100g caster sugar
• 100g plain flour, plus extra for dusting
• 1 lemon, juice and zest
• ¾ tsp baking powder
• 100g butter, melted and cooled slightly, plus extra for greasing
  
  
  
  
  1. Preheat the oven to 200C. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
     
     
  2. Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
     
     
  3. Bake for 10-15 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.
     
  
  
  
  
  
  

Hot Cross Buns

Hot Cross Buns - traditional english Easter Buns

625g/1.3lb strong white flour, plus extra for dusting

1 tsp salt

2 tsp ground Cinnamon

45g/1.5 oz unsalted butter, cut into cubes, plus extra for greasing

85g/3oz sugar

1 lemon, zest only

1½ tsp fast-action yeast

1 free-range egg 

275ml/10fl oz tepid milk

125g/4oz sultanas

For the Topping

2 tbsp plain flour 

vegetable oil, for greasing
2tbsp apricot jam, gently heated, for glazing   

1. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Put the flour, salt, sugar and yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
  

2. Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.

  

3. With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust. 

4. Divide the dough into 15 even pieces (about 75g per piece – see Tip below). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more. 

Heat oven to 220C/200C fan/gas 7. 


5. Mix the flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses (see Tip below). Bake for 20 mins on the middle shelf of the oven, until golden brown.

6. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.  

Served with light salty butter <3