In this episode Kate talked about various things she’s been baking, including…
Nigel Slater’s cheese biscuits: https://www.google.com/amp/s/amp.theguardian.com/lifeandstyle/2015/dec/27/nigel-slater-cheese-recipes
Nigella Lawson’s forgotten cookies:
Nigel Slater’s mincemeat hotcakes: https://youtu.be/dmyVyJK5i_8
Overnight, no-knead muffins from Gemma at Bigger, Bolder Baking: https://www.biggerbolderbaking.com/homemade-english-muffins/
Diane Henry’s Chocolate Marmalade Pudding (listen to the episode for extra tips not found in the recipe!) https://www.bbcgoodfood.com/recipes/chocolate-marmalade-steamed-pudding-marmalade-cream
Finally, here is what, in Kate’s recipe for (what she believes to be) Perfect Madeleines.
Kate’s Perfect Madeleines (adapted from a Michel Roux Jr recipe)
To make 24 (I used 1 tin and did 2 batches!):
Melt then let cool 120g salted butter. Zest a large orange or lemon.
Whisk 120g egg (2 UK large) with 120g caster sugar until ribbon stage (light and bubbly).
Fold in zest, 120g plain/AP flour, a scant tsp baking powder, the butter and 2 tbsp orange or 1 tbsp lemon juice.
Leave to rest for 20-30 minutes to ensure a more even, perfected bake. Meanwhile, preheat the oven to 200 C/ 180 C fan/ gas 6/ 390 Fahrenheit. Liberally butter a madeleine tin, flour then tap out the excess flour.
Put exactly 1 level tbsp mixture in each hole. Bake for 8 minutes.
Cool the madeleines, in the tin for a couple of minutes, then on a cooling rack. If wanted, dip the ends in melted chocolate. Or you could roll them in cinnamon sugar!