Earl grey and yogurt madeleines
The magic of these sweet treats lies in the combination of yogurt's tanginess and earl grey's mild, sweet bergamot flavour
- Serves: 12 persons
- 75g unsalted butter, plus extra for the tin
- 1tsp loose earl grey tea leaves
- 1tsp runny honey
- 75g caster sugar
- 100g plain flour
- 1tsp baking powder
- 2tbsp natural yogurt
- finely grated zest of 1 lemon
- icing sugar, to serve
Step 1Heat the oven to 220C/200C fan/gas 7. Butter a 12-hole madeleine tin well. Put the 75g of butter and the tea leaves in a microwaveable bowl and heat for 15-20 seconds or until melted. Leave to sit for 10 mins.
Step 2Use an electric whisk to beat together the egg, honey and sugar for 1 min until pale and fluffy. Sift in the flour and baking powder along with a pinch of salt, before stirring in the melted butter and tea. Stir in the yogurt and lemon zest before spooning evenly into the prepared tin. Depending on the size of your tin, you might get more than 12 madeleines – bake the remainder after the first batch.
Step 3Bake for 8-10 mins or until golden and puffed up. Allow to cool for a couple of minutes before carefully turning out onto a wire rack. Sift over a little icing sugar then eat while still warm with a cup of tea.