Recipes - Madeleine's

Warning - this recipe requires grown up assistance

Ingredients:

4oz (100g) butter or block margarine

4oz (100g) caster sugar

2 eggs, beaten

4 oz (100g) self raising flour

2 level tablespoon (30ml) red jam, sieved and melted

2oz (50g) desiccated coconut

5 glace cherries, halved

angelica leaves

Method:

1. Grease 10  dariole moulds. Cream the fat and sugar until pale and fluffy. Add the eggs, a little at a time, beating well after each addition before adding more.

2. Fold in the flour, using a metal spoon, then three quarters fill the moulds.

3. Bake in the oven at 180°C (350°F) gas mark 4,  for about 20 minutes, or until firm and browned. Turn them out of the moulds and leave to cool on wire rack.

4. Trim off the bottoms, so that the cakes stand firmly and are of even height. When they are nearly cold, brush with melted jam, then holding them on a skewer, roll into coconut.

5. Top each madeleine with a glace cherry half and two angelica leaves.