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Madeleine Hot Air Balloons

Lisa Faulkner

Prep 30 mins

Cook 10 mins

Total 40 mins


A fun recipe bursting with flavour and perfectly complemented by Belvoir Fruit Farm's delicious Elderflower & Rose Cordial


  • For the Madeleines: 70g melted unsalted butter (plus 20g extra melted for greasing)
  • 100g caster sugar
  • 2 medium eggs, beaten
  • 125g plain flour + a little extra for dusting
  • 1tsp baking powder
  • 2tbsp Belvoir Elderflower & Rose Cordial
  • For The Icing: 150g icing sugar
  • 1 tbsp Belvoir Elderflower Cordial
  • A squeeze of lemon juice
  • Food colouring
  • Cocktail sticks
  • Paper piping bags
  • 12 flapjack squares for 'the baskets'


  1. 1. Whisk the eggs and sugar until they are light and fluffy, (the whisk should leave a ribbon trail on the surface of the mixture when you lift it up). It needs to almost double in volume which will take about 6 minutes in a stand mixer.
  2. 2. Lightly fold in all the other ingredients. Leave to stand for 20 minutes.
  3. 3. Meanwhile, brush the madeleine tray with melted butter, leave to set, then dust with a little flour, knocking out any excess
  4. 4. Preheat the oven to 200c/Fan 180c/Gas Mark 6
  5. 5. Gently spoon the madeleine batter into the moulds and bake for 8-10 minutes until lightly golden.
  6. 6. Allow to cook in the tin for 5 minutes then turn out onto a wire rack to cool completely.
  7. 7. Mix the icing sugar with the cordial and lemon juice until you have a smooth pipeable icing. Divide into 4 and make them different colours with food colouring.
  8. 8. Spoon into small piping bags and cut off the tips so they pipe nice and thin.
  9. 9. Pipe the icing over the madeleines to create patterns.
  10. 10. Use a couple of cocktail sticks inserted into the base of each balloon and skewer into flapjack squares to make them into hot air balloons