A Sophisticated Yet Straight Forward Dessert

A simple twist on the classic bread and butter pudding. This delicious light and zesty Bonne Maman Madeleine butter pudding dessert is perfect to add a French twist to any occasion. Serve with vanilla and orange blossom custard to make it a sophisticated yet straightforward dessert that the everyday baker can create at home

Serves: 8

Preparation time: 20 minutes

Cooking time: 15 minutes

Madeleine Butter Pudding Ingredients: 

  • 50g unsalted butter (plus extra for greasing) 
  • Bonne Maman Eric Madeleine Butter Pudding24 Bonne Maman Madeleines
  • 50g lemon and orange peel 
  • 2 tsp orange blossom extract 
  • 2 tsp vanilla bean paste 
  • 350ml whole milk
  • 50ml double cream
  • 2 free-range eggs
  • 25g golden caster sugar


  1. Preheat the oven to 170C
  2. Grease a 1 litre baking dish with butter
  3. Create a single layer of Bonne Maman Madeleines and line the bottom of the dish
  4. Melt 50g of butter, then using a pastry brush coat the Madeleines with it
  5. Sprinkle half of the lemon and orange peels over the top of the Madeleines, then cover with a second
  6. layer of Madeleines making sure to overlap them with the scallop shape facing up
  7. As before, coat each Madeleine with butter and sprinkle the rest of the lemon and orange peels over the Madeleines and then put to one side

To make the custard:

  1. Gently warm the milk and cream in a pan over a low heat, but don’t let it boil
  2. In a medium size bowl, crack the eggs, add the sugar and lightly whisk until pale
  3. Add the warm milk and cream mixture, then stir well. Strain the custard into a bowl and fold in the vanilla bean paste and orange blossom extract 
  4. Pour part of the custard over the prepared Madeleine layers. Leave to soak for 5 minutes, then pour over the rest and leave to stand for 20 minutes 
  5. Place the dish into the oven and bake for 15 minutes, or until the custard has set and the top is golden
  6. Leave to cool for 10 minutes, then dust lightly with icing sugar before serving hot with the remaining custard