Madeleine Puddings

Instructions

1. Take the same ingredients as for the Sutherland puddings, but clarify an additional ounce of butter; skim, and then fill some round tin pattypans with it almost to the brim.
2. Pour it from one to the other until all have received a sufficient coating to prevent the puddings from adhering to them, and leave half a teaspoonful in each.
3. Mix the remainder with the eggs, sugar, and flour, beat the whole up very lightly, fill the pans about two-thirds full, and put them directly into a rather brisk oven, but draw them towards the mouth of it when they are sufficiently coloured; from fifteen to eighteen minutes will bake them.
4. Turn them out, and drain them on a sheet of paper.
5. When they are quite cold, with the point of the knife take out a portion of the tops, hollow the puddings a little, and fill them with rich apricot-jam, well mixed with half its weight of pounded almonds, of which two in every ounce should be bitter ones.
6. To be served cold.