These individual little cakes look so pretty on the tea table, yet they're simple to make with the basic Victoria sandwich mix.
ingredients
makes 10
100 g (4 oz) butter, softened
100 g (4 oz) caster sugar
2 eggs, beaten
100 g (4 oz) self-raising flour
Pinch of salt
Approx. 1 tbsp warm water
To finish:
4 - 6 tbsp red fruit jam, sieved
4 tbsp desiccated coconut
Approx. 6 glace cherries, halved
Few snips candied angelica
method
1. Cream together the butter and sugar in a mixing bowl until light and fluffy, using an electric or rotary beater or wooden spoon. Beat in the eggs.
2. Sift the flour and salt. Stir 1 tbsp of flour into the butter mixture until well mixed. Gradually fold in the remaining flour. Add enough water to give the mixture a soft dropping consistency.
3. Divide the mixture equally between 10 to 12 dariole or castle pudding moulds, greased and dusted with flour.
4. Bake just above centre in a moderate oven (180‚°C/350‚°F or Gas Mark 4) for 15 to 20 minutes or until well risen and golden. Turn the madeleines carefully out of the moulds, upside down, and leave to cool. Trim the bases if they do not stand up well.
5. When cool, brush with the sieved jam, then roll in the coconut. Stand upright on a serving plate and decorate the top of each with a halved glace cherry and two angelica 'leaves'.
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