Cupcake Madeleines
Ingredients
- 1 cup (230g) butter, softened
- 1/2 cup (95g) fine granulated sugar
- 1/4 tsp vanilla
- 2 large free range eggs, beaten
- 1 cup (140g) self raising flour (see notes)
- 1 TBS milk
- 4 - 5 TBS red fruit conserve/jam, sieved
- 7 glace cherries, halved (can use maraschino)
- 1/2 cup (40g) desiccated coconut
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Place 14 paper muffin cases on a baking tray. Set aside.
- Cream together the margarine, butter and sugar until soft and fluffy. Beat in the vanilla.
- Gradually beat in the eggs, a little at a time, making sure each addition is thoroughly incorporated before proceeding. If the mixture begins to curdle, add a spoonful of the flour and continue.
- Once the eggs are completely beaten in, fold in the flour and just enough of the milk to make a soft batter.
- Divide the mixture equally amongst the baking cases. Bake for 15 to 20 minutes, until well risen and golden brown.
- Remove from the oven to a wire rack to cool completely.
- Once the cakes are completely cooled, remove the paper cases.
- Sieve the jam and place into a small bowl. Warm it slightly in the microwave for about 20 seconds.
- Place the coconut into another bowl.
- Using a pastry brush, brush a thin coating of jam over the base and sides of each cake. Roll them into the coconut to coat the jammed surfaces. The top of the cakes is now the bottom.
- Place on a wire rack to set. Brush the bottom of each of the cherry halves and use to garnish the middle of each cake. Enjoy!!
Notes:
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
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Lush Lemon Poundcake
Ingredients
- 1 1/2 cups butter, softened (345g)
- 2 1/4 cups granulated sugar (430g)
- 7 large free range eggs, room temperature (separated)
- 3/4 tsp cream of tartar
- 1/4 cup fresh lemon juice (60ml)
- 1/2 cup sour cream (60g)
- 2 tsp pure lemon extract
- the zest of one large unwaxed lemon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3 1/2 cups plain, all purpose flour (490g)
- 2 cups icing sugar, sifted (260g)
- 2 TBS fresh lemon juice
Instructions
- Preheat the oven to 325*F/165*C/ gas mark 3. Butter a (12 cup) bundt tin really well with some shortening. Dust with flour, tapping out any excess. Set aside.
- Rub the lemon zest with the sugar for the cake until the sugar smells really lemony. Set aside.
- Sift the flour, salt and baking soda into a bowl. Set aside.
- Beat the egg whites with the cream of tartar in a clean glass bowl until they form stiff peaks. Set aside.
- Cream the butter in another bowl until light and fluffy. Beat in the lemon sugar, adding it gradually. Scrape the bowl occasionally as needed. Beat in the egg yolks one at a time until thoroughly combined. Stir in the lemon juice, sour cream and lemon extract.
- Stir the flour mixture into the cake batter until smooth and thoroughly combined. Gently fold in the egg whites, folding just until no streaks remain and taking care not to overmix. Spoon into the prepared cake tin.
- Bake in th centre of the preheated oven for 1 hour and 10 minutes, or until a toothpick inserted in the centre of the cake tin comes out clean.
- Let cake cool in the tin for 10 minutes before tipping cake out onto a wire rack to finish cooling completely.
- To make the icing, whisk the icing sugar together with the lemon juice until smooth. You want a thin icing that you can easily spoon over the cake.
- Spoon the icing over the cake and allow to set before serving.
Did you make this recipe?
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!

Easy Homemade Pizza Rolls
Ingredients
- 1 sheet all butter puff pastry
- 4 TBS sun dried tomato pesto
- 6 TBS finely grated Parmesan cheese, divided
- 1 all beef frankfurter or pepperoni stick, chopped
- a handful each of black and green olives, chopped
- 1 small red onion, peeled and finely chopped
- 120g grated strong cheddar cheese (I use a mix of white and orange)
- 1 egg yolk beaten with 1 tsp water
- Your favourite pizza sauce or homemade pizza sauce (see recipe below)
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with a sheet of baking paper. Set aside.
- Unroll the puff pastry and lightly press out evenly with a floured rolling pin.
- Spread the sun dried tomato pesto over the surface leaving 1/2 inch border along one long side. Measure out 2 TBS of Parmesan cheese and set aside.
- Leaving the 1/2 in border intact, sprinkle the remaining cheese evenly over the pesto.
- Scatter on the frankfurter, olives and onion. Scatter the cheddar cheese over top evenly.
- Brush the empty border with some of the beaten egg yolk. Roll up tightly from the opposite long side to the egg yolk washed side, encasing all of the filling ingredients.
- Press the egg washed seam tightly to adhere to the main body of the roll.
- Using a really sharp knife, cut into six rolls.
- Place them evenly spaced onto the prepared baking sheet, cut side down and pressing lightly down with the palm of your hand to flatten slightly.
- Brush with the egg wash and sprinkle with the remaining Parmesan cheese.
- Bake in the heated oven for 20 to 25 minutes, until golden brown and flakey..
- Warm your pizza sauce while the rolls are baking. Serve the hot pizza scrolls with the sauce for dipping.
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Tasty Homemade Pizza Sauce
Ingredients
- 2 cups (415g) of tomato passata (seived tomatoes)
- 1/4 cup (60g) tomato paste (sundried tomato paste is nice sometimes for a change)
- 2 cloves of garlic, peeled and minced
- 1 tsp sugar
- 1 tsp onion powder
- 1 1/2 tsp dried basil leaves
- 1 tsp dried oregano leaves
- 1/4 tsp chinese five spice powder
- seasalt and freshly ground black pepper to taste
Instructions
- Put all the ingredients in a small saucepan and bring to a simmer. Cover with a lid, slightly ajar and simmer on low for about 15 minutes. Let cool before using.
Did you make this recipe?
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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