Sticky Toffee and Earl Grey Madeleines with Caramel Dip
English sticky toffee and Earl Gray tea meet French madeleines in this across-the-Channel riff on a recipe by Donna Hay. Soft, crunchy, oozy, and herbal, this dessert packs multiple textures and flavors into one sweet little cake.
A very sensory treat – the soft, sweet, gently perfumed bite of the madeleine combined with the deeply satisfying crunch, yet only subtle sweetness of the sugar on the outside, all dipped in an oozy pot of warm, dark caramel sauce. Much more fun than dipping a plain one in tea, no matter what Monsieur Proust may have led you to believe.