Madeleines

I used to think madeleines were rather boring, plain cakes, individual wrapped and sold in bags. These classic, simple French madeleines have converted me! Deliciously buttery and joyful, perfect with a bowl of berries or a little chocolate mousse. Do consider buying the pretty scallop shaped tins - once you’ve made them once, they will become your staple.

100g plain flour, plus extra for dusting

100g caster sugar

1 whole egg, plus 1 extra egg white

100g melted butter

1Tbs runny honey

1tsp vanilla extract

Heat the oven to 190C. Grease the tins with a little butter and dust with flour

Beat the egg yolk, honey, vanilla and melted butter with a wooden spoon, until well mixed. Sift the flour and sugar, and carefully fold into the butter mixture.

In a separate clean bowl, whisk the 2 egg whites until stiff.

Gently fold the beaten egg whites into the butter/flour mixture with a large metal spoon in two batches, until evenly mixed.

Divide between the prepared tins (I use a dessert spoon of mixture, and another spoon to scoop into the tin)

Bake for 10 minutes until golden brown. Leave to cool in the tins for about a minute, then carefully turn out upside down onto a wire rack. Dust with icing sugar before serving.

Best eaten the same day!