Fortnum & Mason in London is the quintessential London store. It epitomises style,charm and, above all, one of Britain's most traditional pastimes: taking tea.
We've selected our very favourite recipes from the new book, Tea at Fortum & Mason so that you can recreate some of the opulence and luxury at home.
Proust immortalised these French scallop-shaped fancies in his work Remembrance of Things Past. Make sure you grease and flour the tin heavily so they come out cleanly from the mould, then enjoy them just as the French do - dipped
80g unsalted butter, melted
and cooled, plus extra to
80g self-raising flour, sifted,
plus extra to dust
80g golden caster sugar
2 medium eggs
½ tsp baking powder
Zest of 1 lime
Preheat the oven to 190°C/375°F/gas mark 5.
Generously grease a 12-mould Madeleine tin and dust it with flour.
Whisk together the sugar and eggs in a bowl until thick and creamy. In a separate large bowl, combine the flour with the baking powder.
Add half the butter to the sugar and eggs with half the flour mixture and fold in. Add the remaining butter and flour mixture with the lime zest and fold everything together carefully.
Divide the mixture among the moulds and bake for about 10 minutes until cooked and golden.
Cool on a wire rack.
Tea at Fortnum & Mason is published by Ebury Press, £10