MFL Bake Challenge

Senior School
12 Jun 20

We bring you two more delicious recipes, both French and Spanish-inspired. Recipes are below, send a picture of your finished product to

French Recipe – Les Madeleines

Madeleine is a small butter cake in beautiful shell shape. It’s made of butter, eggs and flour. This easy madeleine recipe makes the best little dessert that you just can’t stop eating.


2 large eggs plus 1 egg yolk

150 g of sugar

150 g of all-purpose flour, sieved

150 g of unsalted butter, melted

lemon zest from half a lemon

1/2 teaspoon lemon juice

1/4 teaspoon baking powder, add into the sieved flour

Directions Preheat oven to 200°C. Grease the madeleine pan with butter. Using an electronic hand beater, beat the eggs and sugar until thick and foamy. Add lemon juice, lemon zest into the egg mixture and blend well. Fold in the flour and use a spatula to mix well. Fold in the melted butter, stir and blend until the butter is well incorporated with the batter. Transfer the batter into the madeleine pan (if you do not have a madeleine pan, use a cupcake pan) and fill about 90% of each “hole”. Don’t spread it. Bake for 12 minutes or until they turn light brown. Remove the madeleine pan from the oven and let cool on a cooling rack.

Please note: to have a more pronounced hump on the madeleine, chill the dough for a couple of hours before baking.


Spanish Recipe – Churros con chocolate

Try making these delicious Spanish churros at home! Churros are fried-dough pastry and are traditional in Spain and Portugal. In Spain, churros can either be thin or long and thick, where they are known as porras in some regions. They are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche or café con leche. Sugar is often sprinkled on top.


For the churros

240 ml water

6 tbsp. butter

2 tbsp. caster sugar

1 tsp. vanilla extract

125 g plain flour

1 tsp. sea salt

2 large eggs

Cinnamon sugar

For the chocolate dipping sauce

130 g dark chocolate chips

180 ml double cream

1 tsp. ground cinnamon

1/4 tsp. sea salt

Directions Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes.  To the cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip.  In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 190°C. Holding the piping bag a few inches above the oil, carefully pipe churros into 6″ long ropes. Use kitchen scissors to cut off dough from the piping bag.  Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let the oil come back to 190°C before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.  Make the chocolate dipping sauce: Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring the double cream to a simmer. Pour hot cream over chocolate chips and let sit 2 minutes. Add cinnamon and salt and whisk to combine.  Serve churros with chocolate dipping sauce.