Celebrity Recipes

Stephanie Alexander


Stephanie’s recipe for Honey Madeleines was supplied for Cuppa 2012 but is too good to omit this year!

Honey Madeleines


  • 110g unsalted butter
  • ½ tablespoon honey
  • 2 eggs
  • 1/3 cup castor sugar
  • 1 tablespoon brown sugar
  • tiny pinch of salt
  • 1 drop pure vanilla
  • 90g plain flour
  • 1 teaspoon baking powder
  • pure icing sugar


In saucepan, melt 90g of the butter with honey over a low heat. Allow to cool.

Combine eggs, castor sugar, brown sugar, salt and vanilla in a food processor. Sift in flour and baking powder, then add cooled honey mixture. Allow to rest for at least 1 hour, or even overnight.

Preheat oven to 180⁰C. Barely melt remaining butter and liberally paint 2 madeleine trays with it. Dust with flour, then shake off any excess. Spoon in batter to two-thirds full and bake for 9 minutes. Cool for 1 minute, then dislodge cakes by sharply rapping edge of tray on workbench. Cool on a wire rack, patterned side uppermost – the madeleines will become crisp on the outside.

Dust with icing sugar before serving.

Makes 24

*Reprinted from Stephanie Alexander’s The Cook’s Companion (Penguin/Lantern) with permission from Stephanie Alexander.
*Photography by Marcel Aucar