Madeleines with pumpkin caramel

Today I’m sharing a favourite recipe of mine for Madeleines to celebrate Bastille day. I have such great memories and affection for France and I love cooking French food, especially those that remind me of the great times I have spent there. These little fluffy cakes are the perfect sweet treat to have with coffee and are best served warm; totally comforting and very fitting since we southerners are in the midst of a chilly winter. Vive la France!










What you’ll need:

200 gm plain flour

½ tsp baking powder

200 gm caster sugar, plus ½ cup extra

2 eggs

2 tsp vanilla bean paste

100 gm unsalted butter, melted, plus extra for greasing

2 tbsp milk

½ tsp cinnamon

Pumpkin caramel

½ cup (110 gm) caster sugar

1 cup cream

½ cup pumpkin puree

40 gm unsalted butter

½ tsp sea salt flakes

What to do:

In a large bowl, place the flour, baking powder, 200gm caster sugar and whisk to combine, add the eggs and vanilla then whisk in the melted butter until you have a smooth batter. Cover with plastic wrap and refrigerate for one hour.

Preheat oven to 170°C Fan.

To make the pumpkin caramel, place the sugar in a medium saucepan over medium-high heat until the sugar melts and turns golden brown. Carefully add the cream and whisk to combine, taking care as hot caramel will bubble up. Add the pumpkin puree, butter and salt and keep whisking over medium heat until the caramel is smooth, thick and glossy. Set the caramel aside in the saucepan and heat gently when you’re ready to serve.

Brush two Madeleine trays with melted butter, then spoon some batter into each mould filling them two thirds of the way. Bake for 8-10 minutes until lightly golden.

Meanwhile in a large bowl, combine the extra caster sugar and cinnamon and whisk to combine. When the Madeleines are cooked and still warm, tap them out and roll them into the cinnamon sugar to coat. Serve piled up with warm pumpkin caramel on the side for dipping and drizzling.

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