You will need
100g unsalted butter
2 large free range eggs, at room temperature
60g caster sugar
25g well-flavoured honey
75g plain flour
25g cocoa powder
50g ground almonds
Icing sugar for dusting

1.Heat the oven to 190C/gas mark 5. Melt the butter then leave to cool. Put the eggs into the bowl of a food mixer, whisk for a few seconds until mixed, then add the sugar and honey and whisk for three to four minutes until the mixture is very thick and light and the whisk leaves a distinct ribbon-like trail when lifted out of the bowl.
2. Sift the flour and cocoa into the bowl and briefly fold in with a large metal spoon. Add the almonds and fold in, finally pour in the melted butter and mix in. Spoon the mixture into the prepared moulds so each is about three-quarters full.
3. Bake in the heated oven for about 10 minutes or until the sponge can keep its shape when gently pressed. Watch the madeleines carefully as both honey and cocoa can easily scorch. Turn our onto a wire rack and leave to cool completely. Serve dusted with icing sugar.
bon appetit à tous, Leeann x