Once a regular feature of the British tea time, English Madeleines have gone out of favour in recent decades. They are however absolutely delicious and the make the perfect nostalgic treat, as part of a vintage afternoon tea. My grandma used to bake these regularly for her family and I’ve been enjoying making them myself and continuing the family tradition. 

They are quite straightforward to make and the only specialist equipment that you need is dariole moulds, which you can buy in most baking supply shops. I’ve found quite a few different versions of this recipe in various vintage cookbooks, but this one is by far my favourite.

How to Make

Makes 8 Madeleines

Ingredients: 

230g Butter plus extra for greasing.

230g Caster Sugar

4 Eggs

230g Self Raising Flour

To Decorate:

Apricot Jam

Desiccated Coconut

Glace Cherries

Equipment: 

8 Dariole Moulds

Directions: 

Preheat oven to 190ºc

Brush the insides of the moulds with melted butter.

Cream the butter and sugar together until pale.

Add one egg at a time and beat into the mixture thoroughly.

Sift the flour into the mixture and fold in.

Divide the mixture between the moulds.

Bake in the centre of the oven for 25 minutes.

Turn out and cool on a wire rack.

Cut a little off the bottom so that they sit flat on a plate.

Spread the sides and top with warm jam.

Roll in the coconut and place a cherry on the top.

As always, please let me know if you try any of my recipes and tag me in pictures! I always love to see what you’ve been baking.

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It feels like ages since I shared a recipe on the blog. I’ve still been doing a lot of baking, but mostly for other projects and articles. I thought it was high time I shared some vintage inspired baked treats on here again. Todays recipe is adapted from one I found in a vintage 50s recipe book. These are easy to whip up and quick to bake.

The recipe makes a very thin cake, which is then iced and cut into squares for a delicious snack. These would be great as part of a party or afternoon tea.

Ingredients:

85g Butter

85g Caster sugar

½ tsp Baking powder

15 g cocoa powder

85g Flour

2 Eggs

Milk

Chocolate Icing to Decorate (I make a basic icing by mixing icing sugar and coco powder with water)

Flaked almonds to decorate

Directions:

Preheat oven to 220ºc Grease a baking tray (I used a 9×9″ tin)

Sift the flour and baking powder together in a mixing bowl

In a separate bowl cream the butter and sugar until pale.

Stir the cocoa into the butter mixture and beat until well mixed.

Add the eggs one at a time and beast each well before adding the next.

Fold in flour mixture and mix lightly.

Add a little milk as required.

Pour the mixture into the tray and spread evenly.

Bake for 8-10 minutes.

Turn out and cool on a wire rack.

Pour the icing onto the flat side of the cake coating it evenly.

Sprinkle with flaked almonds and slice once set.

If you enjoyed this, I’m still writing monthly food articles in Vintage Life Magazine. In the latest issue, I’ve been baking with flowers and have featured recipes for a Rosewater Cake and Lavender Shortbread biscuits.

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Last year one of the things I enjoyed spending my time doing the most, was baking. Having collected loads of vintage recipe books, I re-created so many fantastic vintage recipes. This year I’ve hardly baked at all, I went on a diet back in February and have been really watching what I eat, which doesn’t work well with a baking habit! I have however really missed sharing my recipes on the blog and I would really like to start again. I also remembered that there were a few things I’d made and never shared on the blog, including todays recipe. I made these delicious chocolate biscuits at the end of last year and never got round to posting the recipe on here.

Chocolate Biscuits from a 50s Recipe Made with Cookie PressThese chocolate biscuits are based on a recipe from a 1954 Bee Nilson Cookery Book. I picked up The Penguin Book of Cookery at a second-hand book shop last summer and it is packed with lots of fantastic recipes, many of which I haven’t tried yet. This recipe is made using what the book describes as a biscuit forcer, but we usually call it a cookie press now. These handy tools push the biscuit dough into different shapes, I wrote about the cookie press I use last year.

Cookie Press Vintage Chocolate Biscuit RecipeIngredients:

For the biscuits:

115g Butter

115g Castor Sugar

1 Egg

230g Plain Flour

1/4 tsp Salt

1 tsp Baking Powder

2 tbsp Cocoa Powder

1/4 tsp Bicarbonate of Soda

For the filling:

230g Icing Sugar

85g Butter

Milk

Cookie Press Filled Chocolate BiscuitsHow to make:

  1. Pre heat oven to 180 degrees.
  2. Beat the butter and sugar together for a few minutes until smooth and creamy. The mixture should be light in colour and the sugar should no longer feel gritty.
  3. Sift all the dry ingredients together in a separate bowl to remove any lumps.
  4. Beat the egg until it is thick and light.
  5. Gradually add the dry ingredients and the egg to the creamed butter and sugar alternately, until the mixture has a soft consistency.
  6. Put the mixture into your cookie press and force out all the mixture until you have a tray full of biscuits.
  7. Bake in the oven for 7-10 minutes until crisp. Do not over bake them or they will burn. Even if they are still a little soft when they come out, they usually harden as they cool.
  8. Place the biscuits on a wire rack to cool.
  9. Soften the butter and beat in the icing sugar, add a little milk if needed to soften the consistency. For this filling you will need a relatively thick consistency butter cream.
  10. Pipe onto half the biscuits and use the other half to make sandwiches between the biscuits.
  11. I put mine in the fridge for half an hour to harden the icing.
  12. Enjoy your biscuits with a nice cup of tea.

The Penguin Cookery Book 1950sThese biscuits are absolutely delicious and I really enjoyed making use of my cookie press, to recreate an older recipe. I find biscuit forcers come up quite a lot in vintage recipes, so I’d definitely recommend investing in one.

I hope you enjoyed my first baking post in ages. Hopefully I will be doing more soon. If you give this recipe a go, I always love to see your pictures so make sure you send them over. If you’re looking for more baking ideas, check out my Baking section on the blog.

Ways to follow Vintage Frills

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Over the last year I’ve shared lots of recipes from my collection of vintage magazines and recipe books. Each one I’ve tried quite a few times to make sure they work with modern ingredients and ovens and it’s become a big hobby of mine. I’m really looking forward to trying loads more, especially as my collection of recipes has grown. I thought I’d share all of my favourites in one blog post for my newer readers who might not have seen them before and for those of you who might not have seen them all and want to try your hand at a few traditional British recipes.

Just click on the link under each picture to be taken to the recipe…

Traditional Bakewell Tart Recipe 4Bakewell Tart

Traditional Spotted Dick RecipeSpotted Dick

1930s Cherry Cake RecipeCherry Cake

How to Make Milky JellyMilky Jelly

Vintage Almond Cake RecipeAlmond Cake

Iced Slab Sponge Cake RecipeSlab Sponge Cake

Shredded Wheat Pudding Recipe 5Shredded Wheat and Raisin Custard Pudding

Banana Bread 1Banana Bread

Have you ever baked a recipe after finding it on my blog? I’d love to hear how you get on. Overtime someone has tweeted me or Instagrammed a picture of one of my recipes it’s made me so happy. Also if you have any requests for future recipes please let me know.

You can find loads more recipes in the Baking section of the blog.

P.S I’ve added a few more gorgeous vintage dresses to my shop. xxx

Vintage Cherry cake Recipe

I have another fabulous vintage recipe to share with you today. I don’t often make large cakes as I find them a little tricky. However since seeing a cherry cake being made on Bake Off a while ago it was definitely something I wanted to try. I’ve seen a few recipes for cherry cakes in my vintage cook books and this one is definitely my favourite. I’ve re-worked it a little bit and I’m so happy with how it came out. it is absolutely delicious.

Traditional Cherry Cake Recipe

Ingredients:

225g Butter

225g Sugar

4 Large eggs (beaten)

350g Flour

A pinch of Salt

1/2 tsp Baking powder

225g glace cherries (halved)

50g mixed peel

The rind of one unwaxed lemon

Flaked almonds to decorate

Icing Sugar

Cherry Cake Recipe

How to Make:

1. Pre heat your oven to 180 degrees, butter your cake tin.

2. Beat the butter and sugar until it is fully combined and creamy.

3. Add the eggs to the mixture one at a time.

4. Mix the flour, salt and baking powder and add gradually to the mixture.

5. Add a little milk to the mixture.

6. Gently mix in the halved cherries, mixed peel and lemon rind.

7. Spoon the mixture into the cake tin and bake for around 40 minutes or until cooked through.

8. Turn out cake into a wire rack and allow to cool fully.

9. Decorate the cake with a full drizzles of icing as well as some flaked almonds and a few halved cherries.

1930s Cherry Cake Recipe

Cherry Cake Vintage Frills

I love the traditional look of this cake, wouldn’t it look lovely as part of a vintage tea party! Please let me know if you try any of my recipes. A couple of people have shared pictures with me on Instagram and it was lovely to see that people had given them a try! I was also wondering about doing a few vintage recipes on Youtube what do think? xxx