Proust's Madeleines

These madeleine's are very quick and easy to do, particularly if you ignore the instruction to leave the batter to sit for 1 1/2 hours, which i did. I'm afraid i never leave batter to sit, and i'm not sure what difference it's meant to make. In any case, i didn't have time to find out as i was on my way out to meet Matt at the Affordable Art Fair drinks reception - my first evening out since Marni was born! Above is the simple print i bought, by a brighton based artist called Helen Brown.

- Beat 2 eggs, 75g caster sugar and a pinch of salt for 5 mins or until the mixture is as thick as mayonnaise.

- Sprinkle 90g flour and fold in.

- Melt 90g butter, add 1 tablespoon of clear honey, and mix both into the mixture.

- Rest for 30-60 mins, then add a tablespoon of the mixture to pre-buttered madeleine moulds.

- Cook for 5-10 mins at 210C.

- Sprinkle with icing sugar.

I don't have madeleine moulds so i used plain cake moulds. They tasted delicious - the sweetness of the honey really showing through. Maybe even a bit too much - it made them taste great on their own, but makes it slightly more difficult to use them as part of a pudding.