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Recipe

Madeleines and jersey caramel fondue

Sweet, rich and oozy, this divine caramel jersey fondue is a great dessert for a dinner party or afternoon tea with girlfriends. Serve it up with a batch of these homemade golden, crumbly madeleines to delight your guests.

May 29, 2014 2:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 6
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Ingredients

Madeleines
  • 15 gram butter, melted, for brushing
  • 90 gram butter, chopped
  • 2 tablespoon honey
  • 1 egg
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup plain flour, plus extra for dusting
  • 1/2 teaspoon baking powder strawberries, to serve
Jersey caramel fondue
  • 400 gram packet jersey caramels
  • 1/2 cup cream
  • 20 gram butter

Method

Madeleines and jersey fondue
  • 1
    Preheat oven to 180°C (160°C fan-forced). Brush 12-hole madeleine pan with melted butter. Dust with flour, tapping out the excess.
  • 2
    In a small saucepan, melt chopped butter and honey together on medium heat, stirring. Set aside to cool slightly.
  • 3
    Meanwhile, in a medium bowl, using an electric mixer, beat egg, sugar and vanilla together, until pale and fluffy. Sift flour and baking powder together; gently fold in. Pour in honey butter mixture in a steady stream, folding gently, until well combined.,
  • 4
    Divide batter between recesses, until 3/4 full. Bake 8-10 minutes, until puffed and golden. Cool in pan 5 minutes. Turn out onto a wire rack, to cool completely.
  • 5
    To make fondue: combine the caramels, cream and butter together in the top of a double boiler. Stir 8-10 minutes, until the mixture is smooth. Serve madeleines with warm fondue and strawberries.

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