An Easter Recipe for Your Table

Spring is in the air, and with it comes the perfect excuse to add a little homemade joy to your Easter table. Our local foodie author, Jess Elliott-Dennison, has shared one of her favourite seasonal recipes, sure to delight family and friends.

We asked Jess for the perfect Easter treat, and she delivered a simple, elegant recipe that’s surprisingly easy to make, even if you’re new to baking.

Lemon Madeleines
Makes 12 madeleines
100g unsalted butter, plus 1 tbsp for buttering the tin
100g plain flour, plus more for dusting the tins
1 tbsp honey
1 lemon, zested, plus another lemon for garnish
100g caster sugar
2 free-range eggs
¾ tsp baking powder

Preheat the oven to 180°C (350°F/gas 4). Gently melt the butter in a small pan, remove from the heat then liberally brush the tin with the melted butter.

Dust the greased tin with flour, tap out any excess, then place in the freezer. This is going to ensure your madeleines don’t stick to the tin. (If you’re using a silicone mould, you don’t need to bother greasing it).

Stir the honey and lemon zest into the melted butter.

In a bowl, stir together the caster sugar and eggs until smooth, then stir in the melted butter mixture.

In another bowl, whisk together the flour and baking powder. Stir this mixture into the egg and butter mixture until smooth. Spoon the batter into the madeleine tin.
Bake for 10–12 minutes, or until they have formed a peak in the middle, and are lightly golden.

Remove from the oven, then use a teaspoon or small knife to remove them from the tin. Zest over the lemon

Jess is independently publishing a series of cookbooks, releasing a new title each year filled with her signature seasonal recipes and creative twists on classic favourites.

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