• First up, you have to make sure you have an airtight container big enough to fit your madeleine mix. Got it? Great, now put to one side.
• Next, grab a medium-sized saucepan and combine the butter and honey, stirring as the two melt together. Once the lumps are gone, take the pan off the heat and leave to cool slightly.
• Now it’s time for some elbow grease or, if you’re like me, a little sitting-back-and-watching-my-machine-do-the-work time. Whisk the eggs and sugars together for about ten minutes by hand or until the mix has tripled in volume. The air here is key.
• Once you’ve got that volume sorted, fold in the sifted flour and melted butter but go slow and gentle so as not to deplete the egg mix. Once all the ingredients are incorporated, pour into your airtight container and leave it to rest for three hours. If I could, this would be the time I’d go for a pedicure or a nice iced late.
• Now it’s time to grease your madeleine moulds with butter. Once they look slick, lightly dust them with flour – tapping off any excess. Preheat your oven to 180c fan or 190c if not. (375 degrees Fahrenheit)
• Place a dessert spoon of the mixture in each mould but do be careful not to overfill as the mix will spread out nicely as soon as it hits that lovely warm oven.
• Bake for twelve – fourteen minutes until golden brown.
• Best enjoyed warm with a lovely pot of hot coffee and with a group of your closest friends. Get eating!

Bon appétit!