This madeleine recipe comes from Analiese Gregory's book How Wild Things Are (£22, Hardie Grant). Analiese says: "I love the flavour that these airy madeleines absorb from intense honey – both manuka and leatherwood would work well. You will need a madeleine mould. Serve with shop-bought apricot jam if you can’t find fresh apricots." Read more about Tasmanian cuisine here.


  • 170g butter, plus extra for the moulds
  • 3 eggs
  • 185g manuka, leatherwood or other honey
  • 160g plain flour
  • ¼ tsp baking powder
  • soured cream, to serve


  • 250g apricots, stoned and roughly diced
  • 50g manuka, leatherwood or other honey


  • STEP 1

    Melt the butter in a small pan and let it cool to room temperature.

  • STEP 2

    In a stand mixer, whisk the eggs and honey for 10 minutes until light and fluffy. In a separate bowl, sift together the dry ingredients with 1 /4 tsp of salt, then add them to the egg mixture and fold by hand. Once incorporated, gently fold in the cooled melted butter. Chill in the fridge for 30 minutes.

  • STEP 3

    To make the jam, combine the apricot flesh with 2½ tbsp of water and the honey in a pan, then cook over a medium heat for 10 minutes or until a jammy consistency is reached.

  • STEP 4

    Heat the oven to 180C/fan 160C/gas 4. Butter a madeleine mould with a pastry brush. I use a 12-cake non-stick metal one – the old copper moulds are amazing but I would grease and flour them first. Fill each indentation half-full and bake for 10 minutes. They should be set and golden, with minimal colour on top and light brown underneath. Serve immediately with soured cream and the jam.


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