This recipe for Vintage Tea Room English Madeleines is a classic vintage recipe from the 1930’s and 1940’s. You used to see these wee cakes in all the bakeries, as well as old-fashioned tea rooms. My grandmother used to love them, and always had one with her cup of tea. English Madeleines differ from their French cousins, as they aren’t baked in a madeleine shell mould. These dainty little sponge cakes are baked in dariole moulds, once cool the cakes are then brushed with warmed jam (usually seedless raspberry jam) before being coated with desiccated coconut. The icing on these lovely little cakes is a glacé cherry which is popped on top, which makes them look so enticing and appetising. These delectable old-fashioned cakes would be the perfect accompaniment for a traditional afternoon tea, with a pot of freshly brewed tea, assorted finger sandwiches and freshly baked scones with jam and cream. Although I used vintage Tala dariole moulds from the 1950’s, you can still buy these moulds from most kitchenware shops, or online. My recipe is adpated from a very old Be-Ro recipe book, where, they are originally called Coconut Sponge Shapes. They later morphed into Madaleines in the later Be-Ro books. Regardless of their name, they are absolutley delectable, and they always bring a smile to people's faces when they grace the tea time table. I served these English Madeleines on Burleigh Green Prunus china, with Green Regal Peacock and Green Asiatic Pheasants.