We made these English Madeleines on a rainy day a week or so ago. I was keen to try out my dariole moulds, which I received as a present, and was pleased that they worked really well. They’re from Lakeland and are non-stick, but I did still butter them. Mary Berry advised lining the bottoms too but I skipped this step and as long as you’re careful when removing the hot cakes, then I wouldn’t say base lining is necessary.
The cake is just a basic vanilla sponge, coated in jam, rolled in desiccated coconut and topped with half a cherry.
Perfect on the cake stand at any afternoon tea!