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Rum Infused Madeleines

The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France. Traditionally scallop shaped, you can pick up a madeleine baking tray from most cookware shops.

These delicious buttery little cakes are super easy to make and are perfect when paired with a hot cup of tea or coffee.

Preparation Time:
15 minutes
Cooking Time:
8 minutes
Serves: 24


  • 200g plain flour
  • 200g caster sugar
  • 3 eggs
  • 1 tsp baking powder
  • 150g butter, melted, plus extra for greasing
  • 1 tsp vanilla extract
  • 3 tbs rum


    1. In a bowl sift the flour and mix together with the sugar and baking powder.  Make a well in the middle and break in the eggs and mix with a spoon. Add in the melted butter, vanilla extract and rum and continue to mix well together.
    2. Leave the mix to sit and rest for 30 minutes.
    3. Preheat the oven to 200C. Brush a madeleine tray with melted butter.
    4. Fill the madeleine moulds and pop in the oven to bake for 6-8 minutes.
    5. Transfer to a wire rack to cool.