Rustle up these little French sponges for a bake sale or special treat. They’re best eaten warm from the oven, served with coffee or tea
Prep:10 mins
Serves 8
50g butter, melted but cool, plus extra for the tin1 egg50g caster sugar1 tsp honey50g self-raising flour
STEP 1Heat the oven to 210C/190C fan/gas 6½ and butter eight holes of a madeleine tin (if you have a six-hole tin you’ll need to bake in two batches). Beat the egg, sugar and honey together using an electric whisk until pale, fluffy and tripled in volume. Add the flour and a small pinch of salt, and finally mix in the melted butter.STEP 2Spoon the mixture into the buttered holes of the madeleine tin 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 using a smaller tin. Best eaten warm from the oven but will keep in an airtight container for up to two days.
