T'S the icing on the cake.
IGreat British Bake Off winner Edd Kimber reveals one of his favourite recipes to help mark Afternoon Tea Week.
The week runs from Monday August 11-17, and hotels and restaurants across the UK are offering 25% discounts to help everyone enjoy a well-earned cuppa. Go to afternoontea.co.uk for details.
DULCE DE LECHE MADELEINES (makes 12) MADELEINES should be delicious, but shop bought ones can often be disappointing, heavy and tasteless.
But why buy them when they are super-easy to make? To amp up the flavour even more I have filled them with dulce de leche, a milk-based caramel often used in banoffee pie. Once you have eaten them this way you'll probably never want them plain again!
INGREDIENTS: 2 large eggs 100g caster sugar 100g plain flour, plus extra for dusting 1/2 tsp baking powder 100g unsalted butter, melted and cooled, plus extra butter for greasing For the dulce de leche filling: 400g can dulce de leche 1/4 tsp flaked sea salt 1. Put the eggs and sugar into a large bowl set over a pan of gently simmering water, and whisk constantly until the sugar dissolves and the egg mixture is warm. Remove the bowl from the pan and, using an electric mixer, whisk on high speed for five minutes, reduce the speed to medium and beat for a further three minutes. 2. Sift the flour and baking powder over the egg mixture and gently fold together until no streaks of flour remain. 3. Take a large spoonful of the batter and add it to the melted butter, then mix together (this will lighten the butter and help to incorporate it into the batter). Gently fold this into the batter. Cover the bowl with clingfilm and chill for at least one hour or up to two days before using. 4. Preheat the oven to 180degC (160degC fan oven) mark 4 and grease a standard 12-cup madeleine pan, making sure to grease | Edd Kimber all the ridges. (If you don't have a madeleine pan you could use a 12-cup muffin pan, although of course the shape will differ.) Dust the pan with flour and tap out any excess.
Spoon about 1 tbsp batter into each mould, but don't spread it out; this will happen naturally in the oven.
5. Bake for 12-14 minutes until golden around the edges.
Allow to cool in the pan for a few minutes before turning out onto a wire rack to cool completely.
6. To make the filling, put the dulce de leche and salt into a small pan over medium heat. Stir regularly until the caramel thins out and the salt has dissolved. (This recipe makes more filling than needed, but the extra can be used to pour over ice cream.) 7. Put the filling into a piping bag fitted with a small plain piping tip and press the tip into the end of the madeleines, squeezing about 1 tsp of the caramel into each.
TIP: Dulce de leche is available in most supermarkets, but is sometimes sold as caramel and stocked with the condensed and evaporated milks. | Say It With Cake by Edd Kimber is published by Kyle Books, priced PS18.99. Photography by Georgia Glynn Smith.
| Edd Kimber
| Make your tea break an occasion with Edd's delicious take on madeleines