Sticky Date Madeleines

Cook Time 45 minutes

Makes 16–18

Ingredients

50g unsalted butter, softened, for greasing

330g dates, pitted and diced

250ml boiling water

2 tsp bicarbonate of soda (baking soda)

100g unsalted butter, room temperature

50g brown sugar

2 eggs

200g plain (all-purpose) flour

2 tsp baking powder

Caramel sauce

400ml thickened (whipping) cream

200g dark brown sugar

70g unsalted butter

2 tsp vanilla bean paste

To Serve

Cream or ice cream, to serve

Method

Preheat the oven to 160°C.

Grease a shell-shaped madeleine tray with butter. 

Place the dates in a bowl and cover with the boiling water, then sprinkle the bicarbonate of soda over the top. It will fizz, so make sure the bowl is large enough to contain the mixture. Set aside for the dates to soften while you make the cake base. 

Using an electric mixer fitted with the paddle attachment, beat the room-temperature butter and brown sugar on medium speed until light and fluffy. Add the eggs one at a time, beating between each addition, until incorporated. Fold in the flour and baking powder until just combined, then add the cooled date mixture (along with all of the liquid) and mix until just combined. Pour the batter into the madeleine moulds, filling each mould three-quarters full. 

Bake for 18–20 minutes or until the madeleines spring back when pressed. Remove the madeleines from the tray while they are still warm and transfer to a serving plate. 

For the caramel sauce, combine all of the ingredients in a saucepan over medium heat and bring to a simmer. Cook for 3–4 minutes or until the sugar has dissolved and the sauce is glossy and smooth. 

Serve the madeleines with lashings of the caramel sauce and a quenelle (oval scoop) of cream or ice cream on the side.