Eric Lanlard's video: Eric Lanlard s Honey and Lemon Madeleines

These are a French classic - hope you enjoy baking them on !! Ingredients: 3 medium eggs 100g caster sugar 1 lemon, grated zest only 100g plain flour, sifted (plus extra for dusting) 1 tsp baking powder 100g butter, melted (plus extra for greasing the tins) 1 tbsp clear honey Method: 1. For the madeleines, brush two trays of 12 madeleine moulds (24 in total) with melted butter and set aside for a few minutes until the butter has set. Then dust with flour, tapping out the excess. This will ensure that only the smallest amount of flour sticks to the butter, giving the madeleines a better finish. 2. Preheat the oven to 190°C/Gas Mark 5 3. Put the eggs and sugar into a large bowl and whisk with a hand-held electric mixer for three minutes until thick and mousse-like. Whisk in the lemon zest. 4. Sift the plain flour and baking powder together and gently fold in, followed by the melted butter and the honey. Place the batter in the fridge and leave for 15 minutes to thicken slightly. 5. Fill each of the madeleine moulds three-quarters full with the mixture and bake for 10 minutes until puffed up and golden. leave to cool, then carefully remove from the tins. 6. Store the rest of the madeleines in an airtight tin and eat within a couple of days, but I'm sure they won't last that long hehe! Happy Baking, Eric xxx