Well the cakes were just little sponge cakes just like the ones we used to make with mother when we were little children. The main difference in the recipe was that the eggs were separated and the whites whipped before being folded in. The claim that these “would melt in the mouth” wasn’t exactly untrue but they were no more special than our ‘ordinary’ buns. In other words, the little Madeleine cakes we made were nice but did not live up to the hype of the recipe we used this time.

Meanwhile, our experiment with growing potatoes of the variety Madeleine, was a mixed success. We grew them in the poor sandy soil of the allotment, threw on some chicken manure pellets and a leaf mould mulch, watered sporadically and hoped for the best. So if we did not get a particularly high yield after such benign neglect we can hardly complain. When it came to cooking and eating them I was not overly impressed though. They don’t work boiled: they just fall apart. As a baked potato they worked quite well and even had some flavour (lost when boiled). Sautéed  they worked quite well (but not so good if par-boiled).

The long and the short of it is that these Madeleines were all right. I don’t think we’ll bother with that variety of potatoes next year though.