(Makes 12)

70 g                 flour

2,5 ml              baking powder

Pinch of salt

85 g                 lightly beaten egg

50 g                 castor sugar

70 g                 butter

10 g                soft brown sugar

10 g                 honey

Zest of 1 lemon

Pink peppercorns (OR use a variety)

PEELS honey for drizzling (about 60 ml)

Melted FIRST CHOICE butter for greasing


  • Brush the madeleine tin with melted butter and place in the freezer until needed.
  • Sift together the flour, baking powder and salt
  • Place the egg and castor sugar in a bowl over simmering water and beat until light and fluffy (about 5 minutes)
  • Melt the butter, brown sugar and honey together
  • Fold the dry ingredients gently into the egg mixture.
  • Now fold in the melted butter mixture and lemon zest and mix until smooth and thoroughly mixed.  Cover the batter with clingwrap and place in the fridge for a few hours before use.  Spoon the cold batter into a piping bag fitted with a plain nozzle
  • Preheat the oven to 180°C
  • Brush the madeleine tins with melted butter again and pipe the moulds about 50% full of the batter.
  • Place the tin in the preheated oven and bake for about 8-10 minutes until the madeleines are a light golden brown colour and cooked through.
  • Drizzle the hot madeleines with the extra honey and sprinkle with freshly ground /crushed peppercorns



Share This Recipe