English madeleines

• butter↗100g g

  softened, plus extra for greasing

• desiccated coconut↗200g g
• caster sugar↗140g g
• plain flour↗140g g
• large egg↗1
• full-fat coconut yogurt↗140g g

  (we used Yeo Valley Greek-style)

• glacé cherry↗85g g

  finely chopped

• cherry jam↗140g g

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 4. Grease 6 x 120ml madeleine moulds (see tip, below). Put 50g of the coconut in a food processor with the sugar and whizz until the coconut is as fine as the sugar. Tip into a mixing bowl with the butter, flour, egg and yogurt, and whizz with an electric whisk until smooth. Stir in the cherries, then divide between the moulds. Sit on a baking sheet and bake for 35-45 mins until a skewer poked in comes out clean. Cool for 10 mins, then turn out from the tins to cool completely.

2. 2

   Heat the jam in a pan or microwave, then sieve to remove the cherry lumps. Tip the remaining coconut onto a plate. Trim any wonky bottoms of the madeleines so they sit flat. Brush a thin coating of jam over each and roll in the coconut to cover. Will keep in an airtight tin for up to 2 days.