Cinnamon madeleines with winter caramel sauce

1. 1

   For the madeleines, preheat the oven to 170C/325F/Gas 5 and butter the madeline tins.

2. 2

   Heat the butter until just melted.

3. 3

   Split the vanilla pods and scrape out the seeds, reserving the pod.

4. 4

   Place the sugar and flour into a bowl then add the vanilla seeds, honey and eggs then whisk in the melted butter until you have a nice smooth batter.

5. 5

   Spoon the batter into the tins, only half filling each indent.

6. 6

   Bake for 12-15 minutes or until golden-brown. (Depending on the size of the madeleines, small ones may take only 8-10 minutes.)

7. 7

   Mix the ground cinnamon and sugar for dusting on a plate, then roll the madeleines quickly in the sugar to coat them thoroughly.

8. 8

   For the winter caramel sauce, heat the sugar in a pan until it turns a light golden-brown. Pour in half the cream and bring to the boil, stirring well.

9. 9

   Add the star anise, cinnamon, reserved vanilla pod and butter and the rest of the cream. Cook for 2-3 minutes until thickened and smooth.

10. 10

    Strain through a fine sieve into a serving bowl.

11. 11

    Serve the madeleines with the sauce. They can be kept in an airtight container for up to a week.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.