Melt the butter in a saucepan and simmer until pale golden brown. Leave to cool.
Put the flour, baking powder and salt into one bowl.
Whisk the eggs, sugar and honey in another bowl until large, pale and fluffy.
Gradually add the dry ingredients. Then the melted butter and milk. Cover and chill for 2 hours. Felicity says chilling helps give that 'characteristic bump'.
Grease and flour the madeleine mould, getting into all the little ridges. Put it into the fridge.
Preheat the oven to 220ºc.
Put a scant teaspoon of batter into each mould, or pipe the batter in.
Bake for 7 to 10 minutes until dark golden.
Cool on a wire rack.