I love how well cardamon goes with white chocolate; it’s another of those cross-over ingredients that works in both sweet and savoury (along with lemon and my beloved ginger). Cardamon is very pungent so I’ve given a range for the amount to use in this recipe. If you want more of a subtle flavour then use 5 pods, and if you want more of a hit use 8.
- 5-8 cardamon pods, crushed
- 50ml milk
- 110g unsalted butter
- 3 medium eggs
- 135g caster sugar
- 135g self-raising flour
- white chocolate, to decorate
Place the milk and cardamon pods in a small saucepan and heat gently until just steaming for five minutes. Remove from the heat, leave to cool and let the cardamon flavour infuse into the milk. Melt the butter in saucepan and then leave to cool.
Once the milk and butter are both cool prepare the batter. Place the eggs and sugar in the bowl of a freestanding electric mixer and whisk on high speed (or alternatively in a large bowl with a hand held electric mixer) for 6-8 minutes until very thick and pale, and leaves a thick trail (or ribbon) when the beater is lifted. Sift the flour over the mixture then carefully fold in using a spatula or large metal spoon. Set a sieve over the cooled melted butter and strain the cooled infused milk into the saucepan (to remove the cardamon). Mix the milk and butter together, pour into the bowl with the batter and fold in. Cover the bowl with cling film and chill for 2-3 hours (or even overnight).
Preheat the oven to 190°C (180°C fan)/375°F/gas mark 5, grease and flour a 12-hole madeleine tray. Fill each hole two-thirds full with the chilled batter (just over half a tablespoon) then bake in the oven for 10-12 minutes until risen, golden brown and springy to the touch. Knock or shake the cooked madeleines onto a clean tea-towel and leave to cool. Wash and dry the tin then make the second batch of madeleines.
Melt the white chocolate and use to decorate the cooled madeleines. Leave the chocolate to set before serving.