1h 15 min 18 servings
  • 2 Lurpak® Mini Blocks (100g)
  • 2 medium eggs
  • 70g caster sugar
  • 15g demerara sugar
  • ¼ tsp salt
  • 2 tsp runny honey
  • 1 tsp orange blossom water (optional)
  • Zest of one orange
  • 1 tsp ground cardamom
  • 100g plain flour
  • ½ tsp baking powder


Melt the Lurpak® butter in a medium sized pan over a low heat. Simmer it for 2 minutes or until the butter turns brown and has a nutty aroma. Pour the melted butter into a bowl and set aside to cool for 5 minutes.

Meanwhile in a separate large bowl add the eggs, both the caster and demerera sugar and salt. Whisk for 5 minutes or until pale and frothy and doubled in volume. Beat the honey, orange blossom water (if using), orange zest and ground cardamom into the egg mixture. Then gently pour in the cooled butter, beating continuously. Add the baking powder to the flour and mix well. Gently fold 1 tbsp of the flour into the egg mixture to loosen then gently fold in the rest of the flour. Cover with cling film and chill for 1 hour but ideally overnight in the fridge.

Grease the madeleine tin with Lurpak® butter and dust with flour and shake off the excess. Place the tin into the fridge to chill. Put a tablespoon of mixture into the centre of each mold, make sure you don’t fill completely. Chill the tray with the mixture for a further one hour.

Bake in an 190c/170C fan/Gas mark 5 oven for 10-12 minutes or until golden and cooked through. Remove from the oven, cool for one minute and then remove the madeleines from the tin. Best served warm. Dust with icing sugar.  

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