Honey-baked madeleines

Not yet rated

Traditionally baked in scallop-shaped moulds, these little buttery cakes represent the simplicity and elegance of classic French pâtisserie. Follow Dominic Chapman's recipe for these little honey-scented delicacies and enjoy perfectly baked cakes every time.

First published in 2015
discover more:





  • Piping bag 1-2cm nozzle
  • Madeleines tray


Using a spatula, mix the eggs, sugars and salt in a bowl until combined
  • 4 eggs
  • 20g of muscovado sugar
  • 150g of caster sugar
  • 1 pinch of salt
Sift the flour and baking powder into the bowl and fold into the mixture, being careful not to overwork
  • 180g of plain flour
  • 1 1/3 tsp baking powder
Melt the butter and honey together in a pan over a low heat. While stirring, pour the mix into the bowl, making sure it is well incorporated. Leave to rest for 30 minutes
Preheat the oven to 160°C/gas mark 3
Once rested, spoon the mix into a piping bag fitted with a 1cm nozzle. Pipe the mix to just below the top of each mould and cook for 10-15 minutes until lightly golden brown
Remove from the oven and allow to cool slightly before serving warm with an extra drizzle of honey, if desired
First published in 2015

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

Get in touch

Please sign in or register to send a comment to Great British Chefs.