Tag Archives: Afternoon Tea Recipes

Honey and Lemon Madeleines

I’ve been making madeleines for a while now and think they’re a very much underappreciated bakery item so it’s about time I shared these honey and lemon madeleines with you. Madeleines, for those of you who don’t know, are essentially buttery, light, fluffy little sponge cakes, usually shell-shaped, offering a little morsel of sweetness to enjoy along with a cup of coffee. Originating in France (like all the best patisserie), madeleines are seemingly very plain and simple, but served up fresh and warm they are a pure buttery expression of love.  They can be flavoured or filled in all sorts of ways, and are pretty quick to whip up.  In fact, you can make up the batter the night before, settle them in the fridge for a few hours and quickly bake them off in the morning for a quick, delicious and downright impressive petit dejeuner or morning snack.  In fact, I think there’s a pretty strong case for the madeleine being the new cupcake.  Or macaron.

Although madeleines are traditionally baked in a shell-shaped tin (which have recently become fairly readily available in the UK), they would taste just as good baked in a shallow muffin tin or similar – essentially anything that will let you bake little cakes in a uniform shape. Whilst they are pretty easy to make, it is essential to chill the batter for around an hour and then bake it at a high heat, so prepare ahead!

This honey and lemon madeleine recipe is the one I return to most frequently, as it gives you that classic moreish hit of lemon as well as a sticky madeira cake-esque coating which raises these seemingly one-dimensional little pillows into something so much more complex.

Honey and Lemon Madeleines

Honey and Lemon Madeleines


  • 150g salted butter
  • 2 tbsp runny honey
  • 3 eggs
  • 150g caster sugar
  • zest of half a lemon
  • 150g plain flour
  • 1 level tsp baking powder


  1. Melt the butter and honey together gently in a saucepan then remove from the heat and set aside to cool.
  2. Whisk the eggs and sugar together until the combination is light and moussey in texture. Get lots of air in!
  3. Add the flour, baking powder and lemon zest and gently fold together. Finally, add the butter and honey mixture (when cool) and fold this in.
  4. Put the batter in the fridge for at least an hour.
  5. Preheat the oven to 210c. Prepare your madeleine tin by buttering and lightly flouring each little shell shape.
  6. Put a tablespoon of mixture into each shell-shaped hollow and slide the tin into the middle of the oven. Immediately turn the heat down to 200c.
  7. Bake for around 10 minutes, until the centres have risen and the sponges are springy to the touch. Remove from the oven and remove from the tin - this should be achievable after only a couple of minutes of cooling with a gentle push sideways with your finger or a knife. Leave to cool and then dust with icing sugar. Repeat until all the batter has been used - you should get around 30 little cakes, depending how full you fill the tin each time.
  8. Enjoy warm, or cold for a couple of days, although they start to turn stale after the first day, so you may wish to keep some of the batter unbaked in the fridge to enjoy again.
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If you love lemon but would prefer something a little more complex or impressive, why not try putting together our Luscious Lemon Cake or Lemon Drizzle Cupcakes?

Blueberry Bakewells

These are a nice little treat and a great way to use up blueberries as you only need 125g. Try as I might, raw blueberries really don’t do anything for me, but in muffins or a pie they come to life. I made these yesterday to fulfil a colleague’s request, as he asked for blueberry muffins or cherry bakewells so I thought these felt like a good compromise. They do take a bit of time to make though as you’ll need to put the pastry in the fridge to chill at various points in the process but it’s a great recipe to fit in around other Sunday cooking. 

For the pastry, you will need: 

100g, chilled salted butter,cubed

200g plain flour

40g icing sugar

1 egg

For the blueberry filling:

125g blueberries

1 tbsp caster sugar

Squeeze of lemon juice

For the frangipane:

55g salted butter, softened to room temperature

55g caster sugar

40g ground almonds

15g plain flour

1 large egg

1. Rub the butter into the dry ingredients for the pastry until they resemble even crumbs. 

2. Beat the egg then mix into the crumbed mixture. Gently knead into a dough but don’t overwork it to keep the pastry nice and short. Then wrap in cling film and put in the fridge to rest for at least 30 minutes. 

3. In the mean time, put the blueberries, sugar and lemon juice in a small saucepan and set on a gentle heat, stirring every now and then. 

4. Once the blueberries have started to produce juice, you might want to help the berries to pop by pushing down on them with a spoon. Keep cooking until the mixture resembles a jam, thick and shiny.

5. Allow to cool and then push through a sieve. This may take some time if you want to get as much juice out as possible whilst keeping the skins separate. Then set aside. 

6. Roll it the chilled pastry as thin as you dare – the thinner the better. If it’s a warm day, you may want to fold up the rolled out pastry and put it back in the fridge before cutting out circles. If you do refrigerate it, roll it out again once you take it out to smooth out any creases.

7. Grease a 12-well muffin tin. Use a round cutter or large glass if you’re struggling, to cut out 12 rounds to form the bases of the pastry cases. You may need to gather the remnants together and re-roll to get the full 12. You may also need to re hill the dough if it becomes unworkable. Place these into the base of each well. 

8. Cut inch-wide strips from the remaining pastry to form the sides of the cases, merging it carefully with the edges of the bases and at the join.

9. Gently prick the bases with a fork then put back in the fridge to chill for half an hour. 

10. Just before you take the cases back out of the fridge, preheat the oven to 160C fan and then make your frangipane. Do this by creaming together the butter and sugar, mixing in the egg and folding in the flour and ground almonds.

11. Remove the pastry cases from the fridge and spoon the blueberry filling into the base of each case, dividing as evenly as possible. 

12. Do the same with the frangipane, being careful not to mix this into the blueberry too much, but it is difficult and requires patience!

  13. Bake in the oven for around 20 minutes or until the pastry and topping are golden. 

  Carefully remove from the tin (a sharp knife may help) and sprinkle with icing sugar.

Enjoy with a cup of tea!