Madeleines with raspberry compôte
Light, dainty madeleines make a lovely teatime treat.
Equipment: You will need a madeleine tin.
For the madeleines
- 225g/8oz unsalted butter, melted, plus extra for greasing
- 250g/9oz plain flour, plus extra for dusting
- 360g/12½oz caster sugar
- 1 tsp vanilla extract
- 3 free-range eggs
- 2 tbsp runny honey