English madeleines Recipe

English madeleines


  • 100g butter, softened, plus extra for greasing
  • 200g desiccated coconut
  • 140g caster sugar
  • 140g plain flour
  • 1 large egg
  • 140g full-fat coconut yogurt (we used Yeo Valley Greek-style)
  • 85g glace cherries, finely chopped
  • 140g cherry jam


  1. Heat oven to 160C/140C fan/gas 4. Grease 6 x 120ml madeleine moulds (see tip, below). Put 50g of the coconut in a food processor with the sugar and whizz until the coconut is as fine as the sugar. Tip into a mixing bowl with the butter, flour, egg and yogurt, and whizz with an electric whisk until smooth. Stir in the cherries, then divide between the moulds. Sit on a baking sheet and bake for 35-45 mins until a skewer poked in comes out clean. Cool for 10 mins, then turn out from the tins to cool completely.
  2. Heat the jam in a pan or microwave, then sieve to remove the cherry lumps. Tip the remaining coconut onto a plate. Trim any wonky bottoms of the madeleines so they sit flat. Brush a thin coating of jam over each and roll in the coconut to cover. Will keep in an airtight tin for up to 2 days.
Prep. Time: 45 minutes
Cook Time: 50 minutes
Serves: 6 people
Difficulty: Easy
Cuisine: Bakery
Main Ing.: Flour
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