Ingredients
- 3 largeeggs, beaten
- 150 gsugar
- 1 tspStaffords Vanilla Extract
- 1orange, zest only
- 30 gStaffords Pure Honey
- 200 gflour
- 10 gbaking powder
- 50 gmilk
- 200 gbutter, melted and cooled
Made with Staffords
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Method
Whisk the eggs and sugar together until pale and creamy.
Add the vanilla, orange zest and honey and mix.
Whisk together the flour and baking powder, then add to the egg mixture and mix. Finally whisk through the milk and melted butter.
Transfer the batter to 2 piping bags (or zip lock bags) and rest in the fridge overnight.
Preheat the oven to 200°C. Butter and flour a 12-hole madeleine pan.
Snip off the end of a piping bag and pipe about 2 tablespoons of batter into each shell.
Place the pan in the oven and immediately turn the oven down to 150°C. Bake for 12 – 15 minutes, until a nice hump has formed and the shell side is golden brown.
Repeat with the other piping bag of batter and serve the madeleines piping hot, straight out of the pan.
Weigh everything accurately for the best results.
