1

Put the apple in a heavy-based pan with 50ml water and the vanilla extract. Cover and cook over a low heat for 6-8 minutes until tender. Purée the apple using a stick blender or mini food processor.

2

Melt the spread in a small pan over a low heat. Brush a 12-hole Madeleine tin with a little of the spread, being sure to get into all the ridges. Dust with the extra tablespoon of flour and shake off any excess. Chill the tin in the fridge while you make the batter.

3

Sift together the remaining flour, cinnamon and baking powder in a small bowl. In a separate bowl, beat the egg using a hand-held electric whisk until thick. Add the caster sugar and continue to beat for about 2 minutes. Add the flour to the egg mixture and gently stir together. Fold in the apple purée and the remaining melted spread, then chill for 30 minutes.

4

Preheat the oven to 190°C, fan 170°C, gas mark 5. Spoon the chilled batter into the prepared Madeleine tin, filling the moulds almost to the top, then bake for 11-12 minutes. Carefully remove the Madeleines from the tin and put on a wire rack to cool, then dust with the icing sugar to serve.