These mincemeat Madeleines are a delicious, light alternative to mince pies; prepare the batter ahead, and you can produce fresh Madeleines in minutes
I find that it’s easy to get overwhelmed by the endless list of Christmas essentials. Christmas cake AND Christmas pudding AND mince pies as well. It’s not surprising that dried fruit doesn’t get much of a look in for the rest of the year, given the degree to which we overdose in December and early January.
Yes, it is much nicer if you have the time and inclination to make everything by hand. But what with the general pressure on diaries, the temptation to slip a packet of mince pies into the shopping basket is hard to resist. Sadly, though, I’m usually less than overwhelmed by shop-bought pies; the pastry never quite matches that of my mother, and they tend to be a little heavy and well as often quite overspiced.
Which is why these mincemeat Madeleines are such a great idea. Christmassy flavours from the mincemeat (which was from a jar. There are limits!), but whipping up a batch is really quick and easy as well as very impressive. The batter keeps well in the fridge for a few days, too; as they are really best enjoyed fresh from the oven, the ideal thing to do is have a bowl of batter sitting in the fridge, scoop some into your Madeleine tray, and bake. Ten minutes or so later, and they’re ready to serve.
I can see that there are many things worse than getting into a Madeleine habit; and as it’s the time of year for a little indulgence, why not try these as a starting point?
- 2 eggs (large)
- 90g caster sugar
- 100 g plain flour
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1 tbs mincemeat
- 1 pinch salt (if using unsalted butter)
- 75 g butter (melted and cooled)
- extra butter to grease the madeleine tray
Whisk the eggs and sugar together until they have doubled in size and are light and fluffy.
Slowly fold in the flour, baking powder and salt. Add the vanilla essence and mincemeat.
Slowly add in the melted butter, gently folding all the time.
When mixed cover the bowl and put in the fridge for at least an hour, preferably overnight; the batter should be foamy and full of air.
Preheat the oven to 190C / 375F / GM 5
Melt some more butter, and generously butter the tray. If there is time chill the tray.
Put a dollop of the mixture into each mould and flatten slightly.
Each mould should be about 2/3 full. Bake for 7 - 9 minutes until risen, golden and shrinking away from the edges of the mould.
Leave for a few minutes and then turn out.
Madeleines are best enjoyed when still warm and crisp on the outside. They can be stored for a day but will lose that just cooked crisp outside.
Recipe first published December 2010. Republished with new images December 2016.