Ingredients
- 200 gm plain flour
- ½ tsp baking powder
- 200 gm caster sugar, plus ½ cup extra
- 2 eggs
- 2 tsp vanilla bean paste
- 100 gm unsalted butter, melted, plus extra for greasing
- 2 tbsp milk
- ½ tsp cinnamon
- Pumpkin caramel
- ½ cup (110 gm) caster sugar
- 1 cup cream
- ½ cup pumpkin puree
- 40 gm unsalted butter
- ½ tsp sea salt flakes
Makes: 24
Preparation time: 20 minutes
Cooking time: 4 minutes
Method
In a large bowl, place the flour, baking powder, 200gm caster sugar and whisk to combine, add the eggs and vanilla then whisk in the melted butter until you have a smooth batter. Cover with plastic wrap and refrigerate for one hour.
Preheat oven to 170°C Fan.
To make the pumpkin caramel, place the sugar in a medium saucepan over medium-high heat until the sugar melts and turns golden brown. Carefully add the cream and whisk to combine, taking care as hot caramel will bubble up.
Add the pumpkin puree, butter and salt and stir over medium heat until the caramel is thick and glossy. Set the caramel aside in the saucepan and heat gently when you’re ready to serve.
Brush two madeleine trays with melted butter, then spoon some batter into each mould filling them two thirds of the way. Bake for 8-10 minutes until lightly golden.
Meanwhile in a large bowl, combine the extra caster sugar and cinnamon and whisk to combine. When the madeleines are cooked and still warm, tap them out onto your bench and roll them into the cinnamon sugar to coat. Serve madeleines piled up with warm pumpkin caramel on the side for dipping and drizzling.
