Home
Recipes
Marmalade & tea madeleines

Several marmalade & tea madeleines

Marmalade & tea madeleines

Name: Marmalade & tea madeleines
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 24
Ingredients: 150g salted butter plus 2 tbsp; 3 tbsp marmalade; 2 black tea bags; 3 eggs; 150g golden caster sugar; 1 tbsp honey; 160g self-raising flour; 2 x 12-hole madeleine tins

Ailsa Burt

Save recipe

Makes 24

More effort

Prep: 20 mins

Cook: 15 mins

plus cooling

0 reviews

loading...

Make these moreish madeleines for afternoon tea. Perfect served with a cuppa, they are made with nutty brown butter and have a lovely tea and toast flavour

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chocolate sugar & spice mini bundt cakes

A star rating of 0 out of 5.0 ratings

Clementine & poppy seed stollen

A star rating of 3 out of 5.1 rating

Nut brittle

A star rating of 0 out of 5.0 ratings

Ingredients

Nutrition

Units:

MetricUS

150g salted butter

plus 2 tbsp
3 tbsp marmalade
2 black tea bags
3 eggs
150g golden caster sugar
1 tbsp honey
160g self-raising flour

You will need

2 x 12-hole madeleine tins

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal122
fat7g
saturates4g
carbs13g
sugars8g
fibre0.3g
protein1g
salt0.2g

Method

step 1

Melt the 2 tbsp butter and brush it generously into the holes of the madeleine tins. Melt the 150g butter in a pan over a medium heat, then continue to cook, stirring well until it starts to foam. Keep stirring until it starts to smell nutty and the milk solids at the bottom turn brown. Quickly stir in the marmalade and tea bags, then remove from the heat, set aside and leave to infuse for 10 mins. Pour the infused butter mixture through a sieve, discarding the tea bags and any large marmalade peel.
step 2

Heat the oven to 200C/180C fan/gas 6. Whisk the eggs, sugar and honey together using a stand mixer or an electric whisk for 8-10 mins until tripled in volume, thickened and paler in colour. Add the flour and gently fold in using a large metal spoon before folding in the infused butter mixture.
step 3

Divide the mixture between the holes of the tins – you don’t need to spread it – and bake for 8-10 mins until risen and golden. These are best made on the day or day before gifting, and best eaten within a day or two. Keep in an airtight container.

Recipe tip

If you have only one madeleine tin, bake these in two batches. Or, make a mixture of mini and large madeleines if you like – mini ones will need 5-8 mins in the oven, depending on the size.

Recipe from Good Food magazine, Homemade Christmas 2024

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating