A variation of the traditional delicious sticky date pudding – perfect to gift!
In a large bowl combine all the madeleine ingredients except the caster sugar. Whisk until nearly smooth. Refrigerate 30 minutes.
Preheat oven to 180°C/350°F.
Using a pastry brush, grease all the moulds of the madeleine tins with the extra melted butter. Remove the madeleine batter from the fridge and evenly fill the deepest part of each mould with a spoonful of the mixture. Bake for about 8 minutes. Turn oven tray around and bake a further 1-2 minutes or until cake springs back when lightly touched. Do not overcook as they will be dry.
Remove from oven and allow to cool a minute before removing from the moulds. Give the pans a little shake and madeleines should fall out. Roll in caster sugar and serve warm with bourbon caramel.
For the bourbon caramel, combine all ingredients in a small saucepan and stir over a medium-high heat until beginning to boil. Allow to boil, without stirring, for a minute then remove from heat.
Suitable to freeze.
For gluten free, substitute the flour for gluten-free flour.
