Ingredients
- 100g brown butter (see tip), melted but cool, plus extra for the mould
- 2 large eggs
- 100g golden caster sugar
- 1 tbsp honey
- 100g self-raising flour
- pinch of sea salt
- icing sugar, to serve
- small pot of crème fraîche, to serve
Method
-
Heat oven to 210C/190C fan/ gas 61/2 and butter a 12-hole madeleine tin. Beat the eggs, sugar and honey together, then add the flour and salt, and finally mix in the butter.
-
Spoon the mixture into the madeleine holes and bake for 8-10 mins or until puffed up and golden. Turn out onto a cooling rack while you cook a second batch. If you like, you can dust the just-warm madeleines with icing sugar and serve with a spoonful of cold crème fraîche.