2 cups self-raising flour
1 cup softened butter
1 cup caster sugar
1/2 cup condensed milk *I added this ;)
3 medium sized eggs
1 tsp vanilla essence
1/2 cup raspberry seedless jam - I used Roselle :)
1 cup desiccated coconut
5 glaced cherries - green/red
In a mixing bowl beat butter and sugar until the mixture is creamed well/fluffy. Add egg one at a time to produce a smooth and combined mixture. Gently fold the flour in to achieve an even combination. Place the mixture equally into the buttered+floured dariole mould/muffin tin about 2/3 a mould. Bake in a preheated 170°C oven for about 25-30 minutes or until golden brown. Leave to cool in the mould/tin for a while before turning out onto a wired rack to cool down completely. When they have temp down, using a knife, carefully cut the tops of each cake to form a flat base. Then, apply jam on the cake surface and roll that into the desiccated coconut. Lastly, stick a glace cherry on top of each Madeleine.
This yummy and simple recipe was introduced to me and my sisters by our kind, supportive, caring and lovely Aunt Chris somewhere back then. She has since left for Canada and we wish her the best of everything and a very good life for her and her family. She is always remembered warmly and dearly missed in our family.
