- Preparation and cooking time
- Total time
- + Cooling
- Makes 24
- 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.