Cinnamon madeleines with winter caramel sauce recipe
 Delight your guests with a cinnamon twist on the usual dainty madeleine, served with aniseed flavoured caramel. Equipment: You will need a madeleine tin. 225g/8oz butter, plus extra for greasing1 vanilla pod250g/9oz sugar, plus 75g/2½oz for dusting250g/9oz plain flour2 tbsp clear honey3 free-range eggs½ tsp ground cinnamon, for dusting 225g/8oz butter, plus extra for greasing 1 vanilla pod 250g/9oz sugar, plus 75g/2½oz for dusting 250g/9oz plain flour 2 tbsp clear honey 3 free-range eggs ½ tsp ground cinnamon, for dusting 100g/3½oz caster sugar350ml/12fl oz double cream1 star anise½ cinnamon stick25g/1oz butter 100g/3½oz caster sugar 350ml/12fl oz double cream 1 star anise ½ cinnamon stick 25g/1oz butter Method For the madeleines, preheat the oven to 170C/325F/Gas 5 and butter the madeline tins.Heat the butter until just melted. Split the vanilla pods and scrape out the seeds, reserving the pod.Place the sugar and flour into a bowl then add the vanilla seeds, honey and eggs then whisk in the melted butter until you have a nice smooth batter.Spoon the batter into the tins, only half filling each indent.Bake for 12-15 minutes or until golden-brown. (Depending on the size of the madeleines, small ones may take only 8-10 minutes.)Mix the ground cinnamon and sugar for dusting on a plate, then roll the madeleines quickly in the sugar to coat them thoroughly.For the winter caramel sauce, heat the sugar in a pan until it turns a light golden-brown. Pour in half the cream and bring to the boil, stirring well.Add the star anise, cinnamon, reserved vanilla pod and butter and the rest of the cream. Cook for 2-3 minutes until thickened and smooth.Strain through a fine sieve into a serving bowl.Serve the madeleines with the sauce. They can be kept in an airtight container for up to a week. For the madeleines, preheat the oven to 170C/325F/Gas 5 and butter the madeline tins. For the madeleines, preheat the oven to 170C/325F/Gas 5 and butter the madeline tins. Heat the butter until just melted. Heat the butter until just melted. Split the vanilla pods and scrape out the seeds, reserving the pod. Split the vanilla pods and scrape out the seeds, reserving the pod. Place the sugar and flour into a bowl then add the vanilla seeds, honey and eggs then whisk in the melted butter until you have a nice smooth batter. Place the sugar and flour into a bowl then add the vanilla seeds, honey and eggs then whisk in the melted butter until you have a nice smooth batter. Spoon the batter into the tins, only half filling each indent. Spoon the batter into the tins, only half filling each indent. Bake for 12-15 minutes or until golden-brown. (Depending on the size of the madeleines, small ones may take only 8-10 minutes.) Bake for 12-15 minutes or until golden-brown. (Depending on the size of the madeleines, small ones may take only 8-10 minutes.) Mix the ground cinnamon and sugar for dusting on a plate, then roll the madeleines quickly in the sugar to coat them thoroughly. Mix the ground cinnamon and sugar for dusting on a plate, then roll the madeleines quickly in the sugar to coat them thoroughly. For the winter caramel sauce, heat the sugar in a pan until it turns a light golden-brown. Pour in half the cream and bring to the boil, stirring well. For the winter caramel sauce, heat the sugar in a pan until it turns a light golden-brown. Pour in half the cream and bring to the boil, stirring well. Add the star anise, cinnamon, reserved vanilla pod and butter and the rest of the cream. Cook for 2-3 minutes until thickened and smooth. Add the star anise, cinnamon, reserved vanilla pod and butter and the rest of the cream. Cook for 2-3 minutes until thickened and smooth. Strain through a fine sieve into a serving bowl. Strain through a fine sieve into a serving bowl. Serve the madeleines with the sauce. They can be kept in an airtight container for up to a week. Serve the madeleines with the sauce. They can be kept in an airtight container for up to a week.