Date and Earl Grey madeleines

with muscavado dip
Paul Merry - Food Development Director
Makes 12 large or 24 small madeleines
Prep time: 
30 mins
Cook time: 
16 - 18 mins
For the madeleines:
  • 150g chopped dates
  • Pinch of salt
  • 250ml hot water
  • 1 Earl grey tea bag
  • 1tsp bicarbonate of soda
  • 60g unsalted butter, at room temperature
  • 60g light brown sugar
  • 2 eggs
  • 150g plain flour
  • 1tsp baking powder
  • Demerara sugar
For the dip:
  • 100g unsalted butter
  • 200g Muscavado sugar
  • 1 vanilla pod, seeds only
  • 125ml double cream
  • 1tsp liquid glucose
To make the madeleines:
  1. Preheat the oven to 200°C and grease either 12 large madeleine holes or 24 small ones, dust the moulds with flour after greasing.
  2. In a medium size mixing bowl pour the hot water over the dates, salt, earl grey tea bag and add the bicarbonate of soda. Let the mixture infuse for 10 minutes. Remove the tea bag after 5 minutes.
  3. Cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mix well after each egg.
  5. Add the date and tea mixture to the creamed butter mixture, mix well.
  6. Sieve the flour and baking powder over the date mixture and fold the flour into the mixture. Work lightly as the air is essential for light madeleines.
  7. Spoon the mixture into the prepared madeleine moulds of your choice. Fill the hole about ¾ full.
  8. Bake the madeleines for 16 - 18 minutes.
  9. Once they are cooked dust them heavily with the demerara sugar whilst they are still in the tray, gently lift them out and let them cool on a cooling rack.
To make the dip:
  1. Place all the ingredients apart from the cream in a small saucepan.
  2. Melt over very low heat.
  3. Do not let the mixture boil before the sugar has dissolved.
  4. Once the sugar is melted, turn the heat up and boil for one minute, add the double cream and bring the mixture back to the boil for a further minute.