Get ready for Bake Off - Raspberry madeleines

Get ready for Bake Off - Raspberry madeleines


  1. Preheat the oven to 180C, fan 160C, gas mark 4.
  2. Using either an electric mixer or mixing bowl and whisk, cream the butter, sugar, 1 tsp rose water and orange zest together for a few minutes until pale and fluffy.
  3. Reduce the whisk speed and add the egg and milk.
  4. Once combined, fold in the flour until well mixed.  When you are ready to bake, place a heaped tablespoon of batter into each madeleine shell and press a raspberry into the centre of each one.
  5. Cook in the oven for 12-15 minutes, or until they are a pale golden brown and springy to the touch.  Leave the madeleines to cool in the tin for 5 minutes, then transfer them to a wire rack.
  6. Meanwhile, make the rose water cream.  Whisk the double cream, icing sugar, orange zest and 1/2 tsp rose water until slightly thickened and store in the fridge until needed.
  7. Once the madeleines are cool, dust with icing sugar.  Serve with a few fresh mint leaves and the rose water cream on the side.

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Top with a few leaves of freshly picked mint to add even more freshness


50g Unsalted butter, softened
50g Golden caster sugar
1 and 1/2 tsp Nielsen-Massey Rose Water (or similar)
Grated zest of 1 orange
1 Large egg, lightly whisked
50g Self-raising flour
1 tbsp Whole milk
12 Small raspberries
A few mint leaves
Golden icing sugar, for dusting
400ml Double cream
Grated zest of 1 orange
1 Heaped tbsp golden icing sugar, sifted
1 x 12-shell madeleine tin, lightly greased and dusted with flour


Time: 15 mins
Serves: 6
Nutrition: n/a