Ginger Madeleines

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100g plain flour
½ tsp baking powder
1 tsp ground ginger
75g caster sugar
2 eggs
1 tsp vanilla extract
2 pieces stem ginger , from a jar, finely chopped , plus 1 tbsp of the syrup
90g unsalted butter , melted plus extra for buttering
1 tbsp icing sugar


Sift the flour, baking powder and ground ginger together with a pinch of salt. Whisk the sugar and eggs with electric beaters until they are thick and fluffy. Gently fold in the flour mix, vanilla and stem ginger and syrup. Fold in the butter. Cover the surface of the mix with clingfilm and chill for 30 minutes.
Heat the oven to 200C/fan 180C/gas 6. Butter 12 ordinary madeleine tins or 36 mini ones and dust with flour. Fill each with a large blob of mixture (1 heaped tbsp for a large mould). Bake for 10 minutes (minis will need 6) or until risen, golden and springy. Tap the tin to loosen and tip out. Dust with icing sugar and serve warm.

Recipe from olive magazine, April 2008.