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  • 2 medium eggs
  • 275 g caster sugar
  • 10 g dark soft brown sugar
  • 1/2 tsp salt
  • 90 g plain flour
  • 1 tsp baking powder
  • 1/2 tsp vanilla paste
  • 90 g melted butter, cooled plus extra for greasing
  • 1 tbsp clear honey


  • Combine eggs, both kinds of sugar and salt in a bowl. Work lightly with a spatula until light in colour. 
  • Sift together flour/baking powder. Fold gently into mixture with vanilla if using. Do not overwork the mixture.
  • Pour in melted butter/honey and mix. Cover bowl with clingfilm and leave for 30 minutes.
  •  Grease insides of madeleine tins. Pipe the mixture into the tins.
  • Bake for about 5 minutes (smaller ones) and 10 minutes (larger ones) on the middle shelf of the roasting oven if you have an Aga. Do not overcook or they will be too dry.