Sticky Toffee Madeleines

Sticky Toffee Madeleines

I love sticky toffee pudding, so sweet, so comforting, so warm. I’ve re-imagined it here as a madeleine sharing platter to dip with your friends and family!

Sticky Toffee Madeleines

Makes 24

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for the madeleines

  • 80g pitted dates, chopped
  • ½ teaspoon bicarbonate of soda
  • 60g unsalted butter
  • 2 medium eggs
  • 90g dark brown soft sugar
  • 90g self-raising flour
  • ½ teaspoon vanilla extract

for the toffee sauce

  • 50g golden syrup
  • 120g dark brown soft sugar
  • 60g unsalted butter
  • 220ml double cream

For the madeleines: place the chopped dates in a saucepan with 100ml water. Bring to the boil over a medium heat, once boiling remove from the heat and stir in the bicarbonate of soda. Melt the butter in saucepan and then leave to cool. Set both aside whilst preparing the rest of the madeleine mix.

Place the eggs and sugar in the bowl of a freestanding electric mixer and whisk on high speed (or alternatively in a large bowl with a hand held electric mixer) for 6-8 minutes until very thick and pale, and leaves a thick trail (or ribbon) when the beater is lifted. Sift the flour over the mixture then carefully fold in using a spatula or large metal spoon, followed by the cooled butter and vanilla extract. Mash any big pieces of date with a fork then add the contents of the pan to the bowl and fold in. Cover the bowl with cling film and chill for 2-3 hours (or even overnight).

Preheat the oven to 190°C (180°C fan)/375°F/gas mark 5, grease and flour a 12-hole madeleine tray. Fold the chilled mixture through to ensure the date pieces are evenly dispersed then fill each hole two-thirds full with the chilled batter (just over half a tablespoon) then bake in the oven for 10-12 minutes until risen, brown and springy to the touch. Knock or shake the cooked madeleines onto a clean tea-towel and leave to cool. Wash and dry the tin then make the second batch of madeleines.

For the sauce: place all of the ingredients in a saucepan and bring to the boil over a medium heat. Once boiling, stir to dissolve the sugar then simmer for a few minutes until thick enough to coat the back of a spoon. Serve the madeleines and sauce warm.


3 responses to “Sticky Toffee Madeleines

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