French Madeleines

Mary Berry Madeleine Plain & Nutella Filled on wire rack

The other day I wanted to use my new Madeleine Tin and I did the Hairy Bikers’ Madeleines, the other recipe that I tried that day was this one from the Queen of Cakes Mary Berry with just a few alterations.

Adapted from Mary Berry
Makes 24-30 Madeleines

150g Butter
3 Large Eggs
150g Caster Sugar
150g Self Raising Flour
1/2 level teaspoon Baking Powder
1 teaspoon Vanilla Extract
* 2 tablespoons Nutella (or Chocolate Spread of your choice)

* You can just do your Madeleines plain. I decided to do half and half 12-15 filled with Nutella and the rest plain so it would suit everyone.

1. Preheat the oven to Gas Mark 7. Grease your Madeleine tin, then dust with flour and shake off any excess – this will help the cakes come out cleanly once baked.

Grease and Floured Madeleine Tin
Madeleine Tin greased & dusted with flour

2. Melt the butter in a small saucepan or in the microwave for about 20-30 seconds then set aside and allow to cool slightly. In a large mixing bowl add the eggs, sugar and vanilla extract, then whisk until pale and you can see it has thicken.

Mary Berry Madeleine Mixture; Eggs, Sugar & Vanilla
Eggs, Sugar & Vanilla in mixing bowl

3. Sift in half the flour along with the baking powder and fold in gently. Next pour in half the melted butter around the edge of the mixing bowl and fold in.Repeat the process again with the remaining flour and melted butter – making sure that everything is incorporated.

Mary Berry Madeleine Mixture
The Madeleine Mixture

4. Spoon or pipe the mixture into your prepared Madeleine tin.
Plain Madeleines
If you are just doing the plain vanilla Madeleine pipe or spoon the mixture so that it is just level in the moulds.
Nutella Filled Madeleines
Pipe or spoon just a small layer into the mould, then on top of that add a small amount of Nutella – adding to much will cause it to sink to the bottom. After added a little more of the Madeleine mixture just to cover the Nutella you have spooned or piped on.

Pipe the Madeleine batter into each hole
Pipe a small layer in the Madeleine mould
Nutella Centre for Madeleines
Small amount of Nutella for the centre







Extra mixture over the Nutella
Mixture piped over the Nutella

5. Bake for 8–10 minutes or until they are well risen, golden brown and springy to the touch. Ease out of the tray with a small palette knife and cool on a wire rack. If you still have some mixture leftover grease and flour your Madeleine mould again, until all the mixture has been used up.

Madeleine out of the oven
Madeleines fresh out of the oven

Mary Berry Madeleine Plain & Nutella Filled

So finally after doing two slightly different Madeleine recipes I think we all have to say that we preferred… The Baking Queen Mary Berry!

I have to admit I couldn’t wait for them to cool down completely and I started eating them slightly warm, the Nutella was still gooey hmmm heaven.


Gooey Chocolate Raspberry Cakes

Gooey Chocolate Raspberry Cakes

So as you know I have a slight raspberry addiction and I have many recipes with them, this one is so delicious you could serve it as a dessert at dinner, like a mini melt in the middle pudding.

It was a few months ago I came across this recipe, on a blog called Eat Little Bird as soon as I saw it I was like I have to make these, they looked and sounded amazing.

I mean what’s not to like its…
Chocolate, Raspberries & Nutella

Makes 10 little cakes
4 Eggs
200g Caster Sugar
100g Plain Flour, sifted
80g Cocoa Powder, sifted
175g Butter, melted
Small punnet of Raspberries (30 if you top the cakes with 3 raspberries)
Small Jar of Nutella (or other Hazelnut Spread)

You can halve the recipe to make 5-6 small cakes

1. Preheat the oven to Gas Mark 6. Grease a muffin tin well with butter or oil (I used some of the melted butter).

2. In a medium mixing bowl, beat together the eggs and sugar. Then sift in the flour and cocoa powder and mix everything together, making sure that all the ingredients are well incorporated. Then add the melted butter and mix everything in again.

3. Place a tablespoon of the chocolate mixture into each of the 10 muffin holes – enough to fill the base. Next place a teaspoon of the Nutella/Hazelnut Spread on top of the mixture (I might use a little more next time). Then cover the Nutella/Hazelnut Spread with another tablespoon of the chocolate mixture. Now place 2 or 3 raspberries on top of each cake, pressing slightly into the mixture.

Chocolate & Raspberry Cakes ready to go in the oven
Just about to go into the oven

4. Bake in the oven for about 10-12 minutes (I baked mined for 15 minutes), until the sides have cooked but the centres are still a bit gooey. The mixture under the raspberries should still be runny.Gooey Chocolate & Raspberry Cakes Cooling on Rack

5. After getting them out of the oven, carefully lift each cake out of the muffin tin and serve while still warm.

The Gooey Centre oozing from the cake

These warm little gooey chocolatey pieces of heaven are good enough to be served as a dessert with a little bit of cream if you fancy. If not all of them are eaten on the same day you can eat them cold the next day or you can warm them up in the microwave for about 40 seconds and its like they’re warm out of the oven.

You can make these in a friand tin or even a mini loaf tin use whatever you have, I made mine in a muffin tin.

The next time that I make these I will be putting a heaped teaspoon of Nutella in the middle of the cakes, for extra gooey-ness in the cakes. The chocolate and the raspberries are perfect partners they taste delicious together, so if you are a chocolate lover I suggest that you try these as they are quick and easy to make, giving you a great dessert or little treat.

So as I mentioned I found this recipe on a blog called Eat Little Bird, by Thanh and the photos that she posts on there are amazing they are so beautiful presented, it is something that I aspire to do. It is a blog that I like to visit often as there are many recipes on there that I want to try, so have a look.