In the cooler days of autumn, give me freshly baked breads, hearty meat pies and trays of baked pasta, please. Bypass the sugar and try these incredibly cheesy madeleines to nibble with a glass of wine.
50g butter, melted
150g plain flour
2 tsp baking powder
1 tbsp chopped fresh rosemary and thyme leaves
3 medium eggs
1 tbsp castor sugar
75g gorgonzola or roquefort, mashed
100ml buttermilk or natural yoghurt
1. Heat the oven to 200C.
2. Brush each mould of a non-stick madeleine tray thoroughly with a little of the melted butter. Sift the flour and baking powder together, mix in the chopped herbs, and make a well in the middle.
3. Beat the eggs and sugar for two minutes until frothy. Beat in the blue cheese, buttermilk and remaining melted butter.
4. Fold the wet ingredients into the dry ingredients, mixing until just combined. Spoon into the moulds, filling to three-quarters full, and bake for 12-15 minutes or until puffed and springy and lightly golden. Turn out onto a wire rack, and serve warm.