sticky date earl grey madeleines with salted caramel dip.

I treated myself the other day by purchasing some Madeleine moulds =)
the scallop shapes just looked too pretty to resist!

As soon as i got home,
i was eager to utilise them immediately.
Digging through my trusty pantry wondering what flavors i could possibly use,
i found some dried dates and earl grey from T2.
so sticky date earl grey madeleines it was!
I always liked earl grey in cakes as it adds a mysterious floral note.
oh and im also a fan of dunking and dipping,
so adding a salted caramel dip was a natural way to consume these lovely cakes. =)



Sticky date earl grey madeleines with salted caramel dip.
adapted from Edible society and British Larder.

makes 12 large or 24 mini madeleines.

Madeleines:
5oz (150g) chopped dates
Pinch of kosher salt
250ml very hot water
1 Earl Grey tea bag, or 1 tbs loose leaf
1 tsp baking soda
60g unsalted butter, at room temperature
2 oz light brown sugar
2 large eggs, at room temperature
5oz (150g) flour (1 ¼ cups)
1 tsp baking powder
Icing sugar for dusting
Butter and flour for greasing moulds



1. Preheat the oven to 190 degrees, and place a rack in the centre of the oven.

2. Prepare a madeleine moulds by smearing each mold generously with butter, then flouring thoroughly to prevent sticking. I do this even though i bought non-stick moulds, just in case!

3. In a small bowl, pour 200 ml of the the hot water over the tea bag or tea leaves and leave for 4 minutes to infuse.

4. In a blender, place the chopped dates, salt and baking soda. Add in the rest of the hot water (50ml) and blend the mixture. Mix the 2 liquid mixtures together in the bowl.

5. In a medium mixing bowl, cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the date mixture and mix well.

6. Sieve the flour and baking powder together, then fold it all into the main batter in one go, using light strokes. Do not overmix.

7. Let the batter rest at room temperature for about 5 minutes, then carefully spoon the batter into the prepared madeleine pan, filling each cup about 2/3 full. The mixture will be fairly liquid, but do not spread the mixture out or overfill the cups, as you want them to puff up nicely in the middle!

8. Bake the madeleines for about 8-10 minutes for small moulds and 12-15 minutes for large moulds, or until a toothpick comes out clean. Dust both sides with icing sugar when cooled.

Salted caramel dip:
125g unsalted butter (cubed)
1 cup packed dark brown or muscovado sugar
Seeds of 1 vanilla pod or 1 1/2 teaspoon vanilla extract or 1tsp vanilla bean paste
1/2 cup heavy cream
1/2 tsp kosher salt

To make the salted caramel dip, combine all ingredients in a heavy bottomed saucepan. Over a medium heat, stir until sugar is entirely dissolved, then boil gently for 5 -10 minutes or until sauce has thickened and darkened slightly. Stir occasionally and watch carefully to ensure the sauce doesn't burn.

Serve warm or room temperature with a side of the salted caramel sauce. Sprinkle some Kocher salt on the top of the sauce for an extra kick.

Best consumed the day itself.
Not to worry if they go stale, they are marvelous dunked in hot tea as well =)