Date and orange blossom madeleines

Makes about 20

If you only possess one madeleine-mould tin, bake these in batches, but ensure the mould is cleaned, brushed with melted butter and dusted with flour each time to prevent the subsequent batch sticking. Madeleines are best served hot and made to order. They take only nine minutes to bake and the batter can happily sit in the fridge until needed: perfection after dinner with black coffee. — 3 Medjool dates, pitted

— 1 tbsp orange-blossom

water

— 100g butter

— 100g plain flour, plus

extra for dusting

— 2 eggs

— 100g caster sugar

— ½ tsp baking powder

— zest of ½ orange Chop the dates into very small pieces and place in a bowl. Cover with the orangeblossom water and leave them to soften while you are preparing the baking tin.

Place the butter in a pan over a very low heat (if your hob burns hot, even on its lowest setting, melt the butter over a bain-marie instead). Once completely melted, turn off the heat. Dip a pastry brush into the butter, then brush the insides of the madeleine moulds with a little. Sprinkle over some flour, then set the moulds aside in the fridge or freezer until you are ready to bake.

While the melted butter cools slightly, whisk the eggs and sugar together in a bowl until pale. Next, whisk in the baking powder and orange zest, followed by the remaining melted butter. Stir in the flour and soaked dates. Place the batter in the fridge to rest for at least an hour, or overnight.

Thirty minutes before you are ready to serve, preheat the oven to 220C/200C fan/ gas mark 7. Once the oven is hot, remove the batter from the fridge, stir briefly to redistribute any pieces of date that may have sunk