I've really fancied making madeleines for some time now. Those cutesy little half shell shaped cakes.
Traditionally, they're made with a genoise sponge and ground almonds - but hey - nothing to stop you making them anything you like !
I dug out my madeleine moulds which have been sitting at the back of a cupboard in the shed feeling forgotten. As I'd not used them before and they had been stored up for some time, I washed them in warm soapy water and then greased and floured them before using.
I've never bothered flouring silicone moulds before - though I normally butter brand new silicone moulds when I'm making cakes. However, as I progressed through the method - the mix seemed very dense and sticky... so I decided it wouldn't hurt to help it on it's way.
125g of butter
100g white eating chocolate (chopped)
2/3 cup / 150g firmly packed brown sugar
1/4 cup / 90g golden syrup
2/3 cup / 160ml milk
1 cup / 150g plain flour
1/3 cup / 50g self raising flour
Sarah-Jane - http://www.siliconemoulds.com/, March 2010