Recipe Steps
- Preheat the oven to 180°C (fan 160°C). Lightly grease a mini madeleine tin. (Madeleine is the correct spelling!)
- Make the Batter:
– In a bowl, cream together the margarine (or butter) and sugar until pale and fluffy.
– Add the vanilla extract and mix again.
– Sieve in the self-raising flour, then crack in the three eggs. Whisk everything together until smooth and light. - Bake:
– Spoon a small dollop of mixture into each madeleine mould, about three-quarters full.
– Bake for 15–20 minutes, until risen and golden.
– Remove from the tin and cool completely on a wire rack. - Coat with White Chocolate:
– Melt 200g of white chocolate gently in a heatproof bowl over simmering water or in short bursts in the microwave.
– Spoon about two-thirds into a piping bag and set aside to cool slightly.
– Dip the tops of the cooled madeleines into the remaining melted chocolate and place back on the wire rack. - Snip the end of the piping bag and drizzle white chocolate back and forth across each madeleine to create a bandaged effect.
- In a small bowl, mix icing sugar, black food colouring, and a drop of water to make a thick black paste.
- Spoon into a clean piping bag, snip the tip, and pipe two small eyes onto each mummy.
- Leave the mummies to set completely on the wire rack before serving.
