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she really is a true talent, all round good egg who has a pretty wicked smile to boot.  i'm so excited to have her as my first guest post...there'll be one a month so if you'd like to be one of them, please get in touch! if you want more of Hungs quality musings head over HERE + to see all her goodies on social media head HERE. but in the meantime here is her delicious recipe for orange ginger madeleines with spiced vanilla creme anglaise. enjoy!

recipe - 

for the Orange Ginger Madeleines

120g butter melted

100g plain flour

½ tsp baking powder

120g caster sugar

2 large eggs

Zest 1 orange

1 tbsp orange blossom water

1 tsp ground ginger

1 tsp ground cardamom

½ tsp cinnamon

½ tsp ground cloves

pinch salt

icing sugar for dusting

for the Spiced Vanilla Crème Anglaise

125ml double cream

125ml whole milk

1 tsp vanilla essence

2 egg yolks

40 g white sugar

½ tsp cinnamon

¼ tsp ground cloves

¼ tsp all spice

¼ nutmeg

pre-heat oven to 190C/375F/Gas mark 5. grease madeleine tin and add a light dusting of flour on top. tap off any excess flour.

beat the eggs, sugar and orange blossom water until combined and pale in colour. add the orange zest and sift in the flour, baking powder, spices and salt and continue to beat until combined.

spoon the mixture into the mould, filling it before it reaches the top, leaving room for the mixture to expand and rise when baking. bake in the oven for 12-15 mins or until firm to touch and golden brown. allow to cool slightly before transferring to a wire rack to cool completely. If you are making a large batch, ensure the mould is completely cool before re-using again.

for the crème anglaise, heat the milk and double cream in pan. In the meantime, whisk the egg yolks and sugar in a separate bowl until combined and smooth. when the cream and milkmixture is heated, add 1 cup of this mixture to the egg and sugar mixture and continue to whisk until combined. pour the egg yolk mixture back into the pan with the reminder cream and milk mixture and continue to whisk the mixture in the pan until it thickens and coats the back of the spoon.

dust with icing sugar and dip into the crème anglaise. best eaten on the day but will keep for a few days.



Food, InspoJette VirdiComment