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    Mulled Wine and Madeleine

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    Mulled Wine and Madeleine

    Makes: 6 glasses of wine, and 10 madeleines


    • Madeleines
    • 50g unsalted butter plus extra for greasing the madeleine moulds
    • 1 orange, finely grated
    • 1 large egg
    • A few drops orange flower water or natural vanilla essence
    • 55g caster sugar
    • 50g sifted flour
    • Mulled wine
    • 6 cloves
    • 2 blades of mace
    • 4 allspice berries
    • 1 small stick cinnamon
    • 1 bottle good full-bodied red wine
    • 3 strips organic lemon peel
    • 3 strips organic orange peel
    • Caster sugar, to taste


    1. Mulled Wine (makes 6 glasses): Tie the cloves, mace, allspice berries and cinnamon stick in a small piece of muslin. Add this bundle and the citrus peel to a saucepan containing the wine. Set over a low heat and infuse for 15 minutes. Keep the wine warm, but never let it boil. Sweeten to taste, then remove the spices and citrus peel. Serve hot, with madeleines.
    2. Madeleines (makes 10): Preheat the oven to 190°C/gas 5. Lightly brush your madeleine moulds with about 1 tablespoon melted butter.
    3. Melt 50g butter and set aside to cool. Place the egg, orange flower water (or vanilla essence) and caster sugar in a large mixing bowl and whisk it until it forms a very thick mousse that holds a trail.
    4. Sift the flour over the bowl then gently fold into the egg mousse with a wooden spatula. Finally, fold in the cool, melted butter with the orange zest. Using a metal spoon, fill each mould with the mixture and bake for about 7 to 8 minutes. Turn them out on to a cooling rack, dust with icing sugar, and serve cold.

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