150g Plain flour
125g Softened butter
150g Cane sugar (or soft brown sugar)
2 Eggs
2 tblsp milk
1 tsp baking powder
100g fine grated carrots
2 tblsp creme de marron
Additional creme de marron for the filling (perhaps 50g)
1 tsp vanilla extract
All spice or ground cinnamon
Salt
A Madeleine tin (or perhaps a cup cake tin would work fine too - they just wouldn't be the authentic shape - but don't fill full)
Method
Beat the eggs and sugar together in a bowl until the mixture is fluffy and light in colour
Gently fold in the salt, baking powder and flour
Gently fold in all the other ingredients
Fill each shape in the Madeleine tin nearly to the top
Put a blob on Creme de Marron at the thickest point of each shape
Cover with a little bit more of the mixture (so you will end up with blobs of Creme de Marron embedded in the finished Madeleines)
Cook for 12 minutes at 180 C
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| Fill each shape and put blobs of Creme de Marron and cover with more mixture |
Sprinkle with sugar and serve warm
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| Scoff them all while hot because they are SOOOO yummy |
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| Feel a bit ashamed because you ate SOOO many... |
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