There’s a sweet hush in the kitchen when soft madeleines meet warm milk and a scatter of raisins—like the kind of dessert my grandmother would make on Sunday afternoons. This pudding is simple, humble, and wrapped in the scent of butter and vanilla. It feels like coming home.
Why make this recipe
This Pudding of Madeleines and Raisins is the sort of dessert that turns a handful of leftovers into something tender and comforting. It’s forgiving, quick to pull together, and perfect for sharing when you want a dessert that tastes like memory and love. If you’ve got a jar of raisins and a few slightly stale madeleines, you’ve already got everything you need to make someone smile.
How to make Pudding of Madeleines and Raisins
Ingredients:
- 400 gr milk
- 50 gr sugar
- 100 gr madeleines (preferably chocolate chip and a little stale)
- 4 eggs
- 1 teaspoon liquid vanilla or vanilla sugar
- 30 gr raisins
- Liquid caramel for the mold
- 1000 gr water for steaming
Directions:
- Caramelize the walls and bottom of a plum cake mold.
- Blend the milk and sugar for a few seconds.
- Add madeleines in pieces and blend until well crushed.
- Beat the eggs and vanilla in a separate bowl.
- Incorporate the reserved mixture into the eggs and blend.
- Add the raisins and mix with a spatula.
- Pour the mixture into the caramelized mold and cover with aluminum foil.
- For oven method, place the mold in a deep tray with kitchen paper, add water, and bake at 180°C for 50 minutes.
- For Thermomix method, place the mold in the Varoma, close the container, and program for 50 minutes at Varoma temperature.
- Let cool, unmold, and decorate with mint leaves.
How to serve Pudding of Madeleines and Raisins
Serve this pudding warm or at room temperature—either way, it’s lovely. A spoonful with a dollop of whipped cream, a scoop of vanilla ice cream, or a simple cup of strong coffee makes it feel like Sunday supper. Garnish with a few fresh mint leaves or a dusting of powdered sugar if you like things pretty.
How to store Pudding of Madeleines and Raisins
Cover the pudding with plastic wrap or place it in an airtight container and refrigerate for up to 3 days. To refresh, let it come to room temperature or warm gently in a low oven before serving. If you’ve added ice cream or whipped cream as a topping, store those separately.
Tips to make Pudding of Madeleines and Raisins
- Use slightly stale madeleines—they soak up the custard better and give the pudding a better texture.
- If your raisins are dry, plump them briefly in warm water or a little rum for extra tenderness.
- Test for doneness by inserting a knife into the center; it should come out mostly clean with a few moist crumbs.
- Covering with foil while steaming keeps the top from drying out.
- Be gentle when unmolding; the caramel will help release it but take your time and warm the mold slightly if needed.
Variations (if any)
- Add a splash of bourbon or dark rum to the custard for grown-up warmth.
- Stir in orange or lemon zest for a bright citrus lift.
- Swap raisins for chopped dates, figs, or dried cherries.
- Use plain madeleines and fold in chocolate chips for an extra treat.
FAQs
Q: Can I use fresh madeleines?
A: Yes, but slightly stale madeleines perform better because they absorb the custard without falling apart. If they’re fresh, give them a little time out to dry, or tear them into larger pieces so they hold texture.
Q: Do I have to steam it?
A: You can bake it in a water bath in the oven (as described) or steam it in a Thermomix Varoma. Both give a tender, custardy texture—steaming keeps things extra moist, while the oven gives a bit more browning.
Q: How can I make this dairy-free?
A: Substitute the milk with almond or oat milk and use a dairy-free caramel. The texture will be slightly different but still comforting.
Q: Can I prepare it ahead of time?
A: Absolutely. You can assemble and refrigerate before cooking, then steam or bake when you’re ready. Just allow a little extra time to come back up to temperature.
Conclusion
If this pudding has you thinking about the little ways madeleines can stretch into a whole new dessert, you might enjoy seeing other madeleine ideas like Sticky Toffee Madeleines – by cèilidh – the clove coterie – Substack, and for timeless bread-and-custard inspiration take a look at Bread Pudding – my madeleine.
Pull up a chair, set the kettle on, and let this gentle pudding remind you how easy it is to turn little bits of yesterday into a warm dish of today. Come back and tell me who you shared it with—there’s nothing sweeter than stories folded into dessert.
Pudding of Madeleines and Raisins
Ingredients
Method
- Caramelize the walls and bottom of a plum cake mold.
- Blend the milk and sugar for a few seconds.
- Add madeleines in pieces and blend until well crushed.
- Beat the eggs and vanilla in a separate bowl.
- Incorporate the reserved mixture into the eggs and blend.
- Add the raisins and mix with a spatula.
- Pour the mixture into the caramelized mold and cover with aluminum foil.
- For oven method, place the mold in a deep tray with kitchen paper, add water, and bake at 180°C for 50 minutes.
- For Thermomix method, place the mold in the Varoma, close the container, and program for 50 minutes at Varoma temperature.
- Let cool, unmold, and decorate with mint leaves.
- Serve this pudding warm or at room temperature with whipped cream, ice cream, or coffee.