@jackson_boxer did it first. Combining 2 VERY tasty things.
Recipe, makes 12-14 madeleines; THE BATTER 1 cup (120 g) plain flour 1 tsp baking powder 35g white sugar 30g dark brown sugar ¼ tsp salt ½ cup (120 ml) soy milk 3 tbsp (45 ml) vegetable or sunflower oil 1 tbsp lemon juice 1 tsp vanilla extract 4 medjool dates, finely chopped
THE SAUCE 100g butter 125g dark brown sugar 300ml double cream Pinch of salt
1. Preheat your oven to 175°C. 2. Mix all your dry ingredients together in one bowl, and all your wet in another. 3. Add your dry ingredients to your wet ingredients, adding your chopped dates, mixing until just combined. 4. Use a pastry brush to grease your madeleine tins with vegetable oil, then use a tablespoon to spoon your mixture into your tin, not overfilling, as these will more than double in size. 5. Bake for 12-15 minutes, until they’ve risen significantly and are firm. 6. Whilst your cakes bake, make your sticky toffee sauce - melt your butter and brown sugar until melted then turn to medium heat, pouring in your double cream, mixing well. 7. Turn to low heat and leave to simmer for a few minutes, then turn the heat off whilst your cake cooks. 8. Dip your madeleines in your sticky toffee sauce when ready to serve, then plate up 2-3 per person with a spoonful of plain yoghurt or ice cream.
