140g full-fat coconut yogurt (we used Yeo Valley Greek-style)
85g glacé cherries, finely chopped
140g cherry jam
Find the best madeleine tin
If you’re lucky you’ll have inherited your gran’s English madeleine tins. If not, look in charity shops or cook shops for old dariole moulds, or buy new from nisbets.co.uk. We used 120ml-capacity tins – bigger ones will cook the same, but your madeleines will be a bit shorter than ours. If smaller, divide the mixture between 8-10 tins instead and check after 30 mins baking.
Heat oven to 160C/140C fan/gas 4.
Grease 6 x 120ml madeleine moulds (see
tip, below). Put 50g of the coconut in a
food processor with the sugar and whizz
until the coconut is as fine as the sugar.
Tip into a mixing bowl with the butter,
flour, egg and yogurt, and whizz with an
electric whisk until smooth. Stir in the
cherries, then divide between the
moulds. Sit on a baking sheet and bake
for 35-45 mins until a skewer poked in
comes out clean. Cool for 10 mins, then
turn out from the tins to cool completely.
Heat the jam in a pan or microwave,
then sieve to remove the cherry lumps.
Tip the remaining coconut onto a
plate. Trim any wonky bottoms of the
madeleines so they sit flat. Brush a thin
coating of jam over each and roll in the
coconut to cover. Will keep in an airtight
tin for up to 2 days.