One of London’s best restaurants, St JOHN’s madeleines are one of the few constants of the daily-changing menu, available in portions of a dozen, or half dozen. First opened in Clerkenwell, near Smithfield Meat Market, in 1994, the original restaurant holds a Michelin Star, joined by St JOHN Bread and Wine restaurant in Spitalfields. A must order, alongside the world-famous bone marrow salad, the madeleines are also very easy to make at home following this simple recipe, washed down with a glass of fine Cognac.
Ingredients
You will need a Madeleine tray.
Makes about two dozen
Unsalted butter, 135g
Pure honey, 2 tbsp
Large eggs, 3
Caster sugar, 110g
Soft light brown sugar, 15g
Self-raising flour, 135g, sifted
Method
Melt the butter and honey in a saucepan and simmer until golden brown. Leave to cool. Using an electric mixer, whisk the eggs, caster sugar and brown sugar together for 8-10 minutes, until the mixture has tripled in volume and leaves a trail on the surface for a few seconds when the whisk is lifted.
Fold the sifted flour and melted butter through the egg mixture until it is all incorporated. Pour into a plastic container and leave to rest in the fridge for 2-3 hours.
Grease the Madeleine moulds with butter, and then dust them with flour, tapping off any excess. Place a dessertspoon of the mixture in each mould and bake in an oven preheated to 190C/Gas Mark 5 for 12-15 minutes, until firm to touch and golden brown.
St. JOHN can be found at 26 St John Street, London, EC1M 4AY.
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