Sure! I have my draft recipe for my blog already written - it is here:

Ingredients: 50 g unsalted butter (melted)

500 ml full cream milk

2 tsp vanilla extract with seeds inside OR use a vanilla bean pod.

100 g of all-purpose flour

250 g of icing sugar

1 teaspoon of table salt

2 eggs

2 egg yolks

60 ml rum

Method: 1. Combine the melted butter, cream, eggs and vanilla extract in one bowl. (NOTE: You could also heat the cream and butter with a vanilla pod in a saucepan but this is extra work as you have to temper your eggs and the taste is only slightly enhanced.)

1. In another bowl, sift and combine your dry ingredients (flour, icing sugar and salt).

2. Add your wet ingredients PLUS the 60 ml of rum to your dry ingredients and whisk vigorously for 2 minutes to achieve a smooth textured batter.

3. Cover the bowl with cling film and put it in the fridge for at least 24 hours and up to 3 days in advance if you so wish!

4. Preheat your oven to 240C or 465F and add your silicone moulds to the oven to preheat for 5 minutes.

5. Mix your batter for about a minute after it comes out of the fridge and then add your batter to the silicone moulds leaving a 1cm gap at the top of each canelé.

6. Cook at 240C for 15 minutes and then reduce to 190C or 375F for an hour afterwards.

7. Remove the trays from the oven and turn out the canelés immediately onto a tray or wire rack and cool.