125 g
butter or block margarine, at kitchen temperature and soft
125 g
caster sugar
1 tsp
vanilla essence
2 Grade 3
eggs, at kitchen temperature
125 g self
raising flour, sifted
5 slightly
rounded tbsp plum jam, melted
6 rounded
tbsp desiccated coconut
6 glace
cherries, halved
24 small
diamond shapes, cut from angelica
Method :
Well grease 12 castle pudding tins and
dust insides lightly with sifted flour. If patience permits, line bases with
rounds of greaseproof paper or non-stick parchment paper. Beat butter or margarine, sugar and
essence to a light and fluffy cream. Beat in eggs individually. Using a large metal spoon, fold in
flour gently. Transfer mixture to prepared tins and
bake until well risen and golden, allowing 20-25 minutes in oven, 350F,
Gas 4. Leave 5 minutes then turn out on to a
wire rack and remove lining paper if used.
When completely cold, cut a thin slice
off the base of each (wide end) so that Madeleines stand upright without
tilting. Brush tips and sides with melted jam
then roll in coconut, tipped on to a sheet of foil or greaseproof paper. Arrange Madeleines on a serving dish
(pointed ends uppermost) then top each with half a cherry and 2 diamonds
of angelica.
Memories of childhood brought back with
these jam and coconut cakes which look like miniature castles. In the
event that the individual castle pudding tins (also called dariole
moulds) are not available, a variation follows.
