These pillowy, soft, sweet, and sticky madeleines are the ultimate festive dessert!
I love that you can make the batter a day ahead and keep it chilled until you’re ready to bake- that will create the traditional madeleine “hump”.
The toffee glaze is just as easy- quick to prepare and can be made a few days in advance. Serve warm with a scoop of vanilla ice cream and honey caramelized walnuts.
All ingredients are from @spinneysuae, and this festive season, buying SpinneysFOOD products gives you the chance to win amazing prizes!
Sticky Toffee Date Madeleines
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
The toffee glaze is just as easy- quick to prepare and can be made a few days in advance. Serve warm with a scoop of vanilla ice cream and honey caramelized walnuts.
All ingredients are from @spinneysuae, and this festive season, buying SpinneysFOOD products gives you the chance to win amazing prizes!
Ingredients
For date purée
- 100g pitted dates
- 120 ml boiling water (or Earl Grey tea)
- ½ tsp baking soda
For the batter
- 100 g unsalted butter, melted & cooled slightly
- 2 large eggs, room temp
- 90 g dark brown sugar
- 1 tsp vanilla extract
- 120 g plain flour
- 1 tsp baking powder
- ¼ tsp fine salt
- ¼ tsp ground cinnamon or pumpkin spice
- ¼ tsp ground ginger
- ¼ tsp ground cloves (optional)
Quick toffee glaze
- 75 g dark brown sugar
- 50 g butter
- 60 ml cream (1/4 cup)
- 1/4 tsp pumpkin spice mix
- Pinch of flaky sea salt
Method
to bake
- 1)
Extra melted butter
For the date purée
- 1)
Place chopped dates in a bowl, cover with boiling water, add baking soda, let soften 10 minutes. Blend into a smooth paste. Let cool.
For the madeleine batter
- 1)
In a mixing bowl, whisk eggs + brown sugar until pale, thick and doubled in volume.
- 2)
Whisk in vanilla and cooled melted butter.
- 3)
In a separate bowl, sift flour, baking powder, salt, cinnamon, cloves any ginger.
- 4)
Fold dry ingredients into the wet mixture.
- 5)
Fold in the cooled date purée—don’t overmix.
- 6)
Cover the bowl and refrigerate at least 1 hour (or overnight for best hump rise).
- 1)
Preheat oven to 180°C.
- 2)
Brush madeleine moulds with melted butter.
- 3)
Spoon or pipe batter into moulds, filling ¾ full.
- 4)
Bake 8–10 minutes until golden and domed.
- 5)
Rest 1 minute, then turn out onto a rack.
Toffee glaze
- 1)
Heat sugar, butter, and cream together until smooth and bubbling.
- 2)
Brush the shell side of each madeleine or drizzle lightly.
- 3)
Finish with a pinch of flaky salt for a perfect balance.