Hmm, what to do with a bag of physalis (or cape gooseberries)?

Chocolate covered cape gooseberries

The last time I bought some I dipped them in white chocolate and them drizzled dark chocolate over the top and added them to a celebration cake. It got a lot of comments that they looked like golden snitch from the Harry Potter books!

This time around I thought I’d bake them into something but as they have a delicate but rather beautiful taste I didn’t want to drown them. I thought that the ratio of sponge to fruit out to be low and that I do know their taste goes rather well will toffee or butterscotch flavours.

So… welcome to toffee butterscotch madeleines with physalis.


Makes about 18 madeleines


  • Small saucepan
  • Bowl
  • Balloon whisk
  • Madeleine moulds/tray(s)
  • Pastry brush
  • Cooling rack


  • Unsalted butter – 100g (plus a bit extra for brushing the moulds)
  • Golden syrup – 1 1/2 tablespoons
  • Eggs, medium – 2
  • Golden caster sugar or soft brown sugar – 65g (avoid white sugar to increase the toffee flavour)
  • Plain flour – 75g
  • Baking powder – 1/2 teaspoon
  • Bicarbonate of soda – 1/2 teaspoons
  • Fine sea salt – a pinch
  • About 10 physalis
  • Icing sugar for dusting


  • Turn your oven on  170°C fan / 190 conventional
  • Put the butter and golden syrup in a pan and bring up to just before bubbling – swirl the pan to combine the ingredients and leave to one side
  • Unfurl the physalis from their little leaf jackets and discard the leaves
  • Chop each little berry in half
  • Melt a little additional butter and paint the madeleine shell cavities using the pastry brush
  • Pop the trays in the freezer for a couple of minutes
  • Whisk the eggs and sugar together in the bowl until pale and fluffy
  • Take out the tray and brush again with the melted butter and then dust with some extra flour (not taken from the 75g)
  • To the whisked eggs and sugar, add in the salt, bicarb, baking powder and flour and mix together until smooth
  • Gently pour and mix in the golden syrup and butter mixture and combine gently but completely
  • Pop a couple of the berry halves into each madeleine cavity
  • Spoon the batter into the trays
  • Each cavity should be filled to about two thirds full
  • Bake for 10 – 12 minutes until slightly golden and each little cake should spring back when pressed gently with a finger
  • Leave to cool slightly in the trays and then turn out onto a wire rack – but make sure the shell side is facing upwards (or the lovely shell pattern will be ruined by the wire rack)
  • Dust with icing sugar and ideally serve while still slightly warm


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