• 1 vanilla pod
  • 400g plain flour, plus extra for dusting
  • 2 tsp baking powder
  • 400g butter, plus extra soft butter for brushing
  • 9 eggs
  • 450g caster sugar
  • 35g clear honey
  • icing sugar, for dusting


Split the vanilla pod in half lengthways and scrape out the seeds.

Sift the flour and baking powder together into a bowl.

Roughly dice the butter and melt it in the microwave or in a bowl over a pan of gently simmering water, making sure it does not get too hot. Remove the bowl from the pan.

Brush the cups of your Madeleine moulds with soft butter, then dust them with flour (see Tips). Place in the fridge to get cold.


1 Put the eggs, sugar and honey into a bowl. Add the vanilla seeds and beat well with a wooden spoon or an electric mixer until evenly mixed. Now add the flour and baking powder and continue mixing until well incorporated. Add the melted butter and incorporate further. Transfer this mix to a clean bowl, place in the fridge and leave to rest for at least an hour (or up to 2 days).

2 When you are ready to bake the Madeleines, preheat the oven to 200°C/180°C fan/gas 6.

3 Spoon the Madeleine mix into the cups, filling them three-quarters full, and bake for 12 minutes until they become firm to the touch. Remove the moulds from the oven and allow to stand for 1 minute before turning the Madeleines out of the cups and dusting them with icing sugar.