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
To make the brown butter
Melt 200g butter in a small saucepan until sizzling. Now watch carefully: the butter will foam, and, when the foam subsides, it will turn from yellow to a hazelnut brown – this is when you need to catch it. Remove from the heat and leave to cool, or pour into a container, holding back any white milky residue. Use it immediately or keep in the fridge and melt to use. Use it in baking, pour it over hot popcorn, in pancake batter or toss into hot vegetables
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.