Baking Raspberry and Lemon Madeleines with Rachel Khoo

We love Rachel Khoo’s recipes, even this one which uses full fat milk. The fact is it looks great and the madeleines are wonderful. 200 grammes of butter, 130g caster sugar, 3 eggs, 200 grammes plain flour, baking powder, lemon zest, honey, 60 ml full fat milk and a raspberry topping. Hand whisked to combat “bingo wings”. Baked in in shell shaped moulds.

Sadly the video that accompanied this article has been made “private” on YouTube. You could follow the recipe here: or why not buy Rachel Khoo’s Kitchen Notebook for even more recipes and ideas?