Spiced madeleines with lemon curd and apricot-orange compote

Preparation info
  • Serves


    • Difficulty


Appears in
The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

Instead of lemon curd, you could serve the madeleines with the mascarpone mousse or just with sweetened crème fraîche. The white wine used to poach the apricots can be added to the syrup for the drunken fruits.


For the spiced madeleines

  • 30 g sultanas
  • 15 g plain flour
  • 75


For the madeleines, put the sultanas into a saucepan, cover with water and bring to the boil. Remove from the heat and leave to soak overnight to plump up. Drain and set aside.

To make the lemon curd, put the egg, yolk, sugar, and lemon zest and juice in a bain marie (the top of a double saucepan or in a heatproof bowl set over a pan of simmering water). Stir until the sugar dissolves t