Prue Leith's English Madelines

These French classics get the British tea party treatment with a fluffy vanilla sponge coated in cherry jam, desiccated coconut and a cherry on top! from great british bake off.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

8 x 90ml silicone dariole / English madeleine mould

Step 2

Cream together the butter and sugar until fluffy. Add in the flour, eggs, baking powder and vanilla bean paste until well combined.

Step 3

Grease the madeleine mould with a little butter and divide the mixture between the 8 moulds.

Step 4

Place in the oven and bake for 8-10 minutes at 200°C/180°C fan/400°F/Gas 6 or until risen and golden.

Step 5

Allow to cool in the mould for 5 minutes and then very carefully remove and transfer to a cooling rack.

Step 6

Once slightly cooled, trim the cakes if they have domed so that they are flat. Turn upside down so that the widest part of the madeleine is the bottom.

Step 7

Heat the jam with 1 tbsp of water on low until spreadable.

Step 8

Spoon or brush the jam over the top and sides of the sponges.

Step 9

Toss in the desiccated coconut.

Step 10

Top each with half a glacé cherry to finish.