Madeleine's with lemon curd

You will need a Madeleine tin , I have both a metal tin and a silicon, both are fine as long as you butter and flour them, use a small amount of melted butter and brush each section , then dredge/ sprinkle with flour before spooning in your mixture, if you don't you risk them sticking and ruining the lovely shape.

3 large eggs,

130g fine sugar,

200g plain flour,

10 g baking powder,

Zest of one lemon,

20 g honey,

60 ml of milk,

200 g butter melted then cooled,lemon curd or you could use jam!

Also if you like a berry of sorts for each Madeleine.

Pre heat oven to 190 deg C, then beat the eggs with the sugar until fluffy, measure the flour and baking powder and sieve together in a separate bowl, add the lemon zest into the flour mix at this point and set aside.

 Melt the butter, I did it in a microwave for a few seconds, let it cool , put the milk and honey in a jug and mix then add the cooled butter, mix gently don't beat, then fold the wet mix into the dry flour mix , again gently don't knock the air out, now a tip just pop the mixture in the fridge for a few mins to firm up, and you will make a few batches from this mix so return the mix to the fridge between baking or it will not give the same results each time.

 Now each section of your tin only needs a heaped teaspoon of mixture no more or your Madeleine's will rise and join and not look like mine! Into the oven then for 8 mins at 190 deg C, during this time they will puff up, then turn the oven down to 160 degC for 5 mins.

  When on the cooling rack and still hot pipe into the top your lemon curd or jam and place your berry on that if your doing so, leave to cool and then sprinkle with icing sugar to finish.

 Madeleine's don't keep long and best eaten on day of making.......I've never had a problem with this lol.

 The mix makes about 36 Madeleine's so enjoy!