I'm new here

Three words...Gil. Scott. Heron.

January 2010

Check out the preview of the new album here:

http://www.imnewhere.net/

I'll be making these Lady Grey (and John Coltrane) madelienes for that one.

Ingredients

70g (2¾oz) unsalted butter, plus extra for greasing

2 tbsp loose Lady Grey tea, or contents of 2 tea bags

100g (3½oz) plain flour,

plus extra for dusting

½ tsp baking powder

pinch of sea salt

2 large eggs

70g (2¾oz) sugar

2 tbsp honey

1 tsp vanilla extract

½ tsp grated orange zest

Line a small sieve with two layers of damp cheesecloth and set over a small bowl. Melt the butter in a small saucepan over a low heat.

Mix in the tea leaves. Swirl the pan to disperse them, leave to stand for 10 minutes, then pour through the sieve. Twist the cheesecloth tightly to release the tea-flavoured butter into the bowl.

Sift together the flour, baking powder and salt into a medium-sized bowl. Using an electric mixer beat the eggs and sugar together until thick, light and fluffy – about four minutes. Add the honey, vanilla and orange zest and beat for a further minute. Gently fold in the dry ingredients by hand, followed by the tea-flavoured butter. Press clingfilm directly on to the surface of the batter and chill for at least three hours or up to a day. This is essential to allow the flavours to develop.

Preheat the oven to 200°C/400°F/gas mark 6. Thoroughly grease a madeleine tin that has 12 indentations, each measuring 7 x 5cm (3 x 2in). Dust with flour and tap out the excess. Place the tin on a baking-sheet. Drop a scant tablespoon of batter into each mould. (Don’t worry about smoothing it, as it will spread during baking.) Place on the middle shelf of the oven and bake until the madeleines are golden – about 10 minutes.

A skewer inserted into the centre should come out clean. Quickly tap the madeleine tin on the work surface to loosen the cakes before turning them on to a wire rack to cool slightly. Serve warm or at room temperature.