Light, dainty madeleines make a lovely teatime treat.
Equipment: You will need a madeleine tin.
Preheat the oven to 170C/325F/Gas 3. Butter and flour a madeleine tin.
For the madeleines, place the flour and 250g/9oz of the caster sugar into a bowl and add the vanilla extract, eggs, honey and melted butter.
Stir well and add a heaped tablespoon of the batter into a madeleine tin.
Bake for 15-20 minutes until golden-brown and springy to the touch. Dust with the remaining caster sugar.
For the raspberry compôte, place the raspberries and icing sugar into a pan over a medium heat.
Heat until the raspberries are just starting to break down – adding a splash of water if needed.
Pour the raspberry compôte into a soup plate, place a scoop of ice cream in the centre and place a few madeleines alongside.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin is joined by top chef Tom Kitchin for the cooking show.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.