Elderflower season is in full swing here in Edinburgh, as the frothy white flowerheads burst into bloom, a pretty and aromatic presence adorning both country hedgerow and city street. Last weekend was spent foraging in the sunshine and I’ll share some more about my latest seasonal makes for Midsummer during the week. In the meantime, here’s a simple yet delicious recipe for madeleines with white chocolate and elderflower dipping sauce, via Martha Collinson. Delectably light and dangerously moreish, they’re best served warm from the oven – perfect for a Father’s Day treat or for Midsummer celebrations. To make the madeleines, you will need:
100g butter (plus extra for greasing)
1 tbsp elderflower cordial
Finely grated zest of 1/2 an unwaxed lemon
100g caster sugar
2 medium eggs
100g plain flour, plus extra to dust
1/2 tsp baking powder
For the chocolate sauce:
170ml tub double cream
100g white chocolate, chopped
2 tbsp elderflower cordial
Finely grated zest 1/2 an unwaxed lemon.
Melt the butter. Stir in the elderflower and lemon zest, and set aside to cool slightly. Place the sugar and eggs into the bowl of a stand mixer, and whisk on high speed for 6 – 7 minutes until the mixture is thick and light in colour, and the whisk leaves a trail in the mixture that takes 3 seconds to disappear.
Combine the flour and baking powder in a small bowl, then sieve into the egg mixture. Use a metal spoon to fold in the dry ingredients until all the flour is mixed in. Add the butter and elderflower mixture to the batter, stirring to combine. Cover and chill for at least 30 minutes or overnight.
Grease a 12-hole madeleine tin liberally with butter, lightly dust with plain flour and place into the freezer to chill. Meanwhile, preheat the oven to 200C/ 180C Fan/ Gas Mark 6.
Spoon one heaped teaspoon of batter into each hole. The mixture will spread out as it bakes, so you don’t need to fill the moulds. Bake for 8-10 minutes until the middle has risen into a classic hump and the madeleines are springy to the touch. Remove to a cooling rack and repeat with the remaining mix to make 24.
To make the sauce, pour the double cream into a small pan and heat until just starting to steam. Remove from the heat and add the white chocolate, stirring until smooth. Mix in the cordial and lemon zest.
Pour the sauce into a warm bowl and serve alongside the madeleines as a dip.
What are you baking this weekend? Are you enjoying elderflower season?