Earl Grey Madeleines and Pairing

teas.co.uk · 25 min + 30 min chill + 10 min bake · Makes 12

You'll need

• 2 Teapigs Darjeeling Earl Grey tea temples, leaves only, plus 1 to brew the pairing cup
• 100g butter
• 2 eggs
• 90g caster sugar
• 100g plain flour
• Half a teaspoon baking powder
• Zest of half a lemon

Method

1. Melt the butter gently, snip in the leaves from 2 temples and leave to infuse off the heat 10 minutes, then cool; this carries the bergamot evenly through the bake.
2. Whisk the eggs and sugar until pale and thick, then fold in the flour, baking powder and lemon zest.
3. Fold the cooled Earl Grey butter through the batter, cover and chill 30 minutes; the rest gives madeleines their bump.
4. Heat the oven to 190C fan, 210C conventional, gas 6, and butter a madeleine tin. Spoon in the batter to three quarters full.
5. Bake 9 to 11 minutes until risen with a golden edge. Tip out at once onto a rack.
6. Brew a fresh cup with the spare temple, off the boil, 3 minutes, and serve warm madeleines alongside so the bergamot echoes.

Recipe: https://teas.co.uk/recipes/earl grey/earl grey madeleines and pairing/