Easy to make little cakes which make the perfect accompaniment to tea.


  • 500 ml whole milk
  • 5 large eggs
  • 200 g sugar
  • 200 g plain flour (sifted)
  • 1 level teaspoon baking powder
  • 120 g salted butter


  1. Preheat the oven to 200°C (400°F/Gas 6).
  2. Put the milk, eggs and sugar in a saucepan and heat while whisking vigorously for a few seconds until the custard mixture mousses up.
  3. Take it off the heat and cool, whisking constantly. When completely cold, add the flour and baking powder and mix with a wooden spoon.
  4. Melt the butter and add little by little. Leave to rest for about 10 minutes.
  5. Use a silicone baking mat, or grease the ridges of a Madeleine tin with extra butter using a pastry brush.
  6. Fill the moulds not quite to the top and then cook for about 10 minutes, until they are puffed up and golden.
  7. Remove from the oven, take them out of the mould immediately and leave to cool. They won’t last long!


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