Honey Buns

I make very small madeleines, little honeyed mouthfuls, to serve with coffee. The honey keeps them moist. They can, of course, be baked in tartlet tins though the temperature of the oven should be lowered to 190°C/375°F/gas mark 5, and the cooking time increased to 10 minutes.


  • 2 eggs
  • 65 g/ oz caster sugar
  • 1 tablespoon dark muscovado sugar
  • 1 small pinch of salt
  • 75 g/3 oz flour
  • 1 teaspoon baking powder
  • 75 g/3 oz butter, melted and cooled
  • 1 tablespoon honey


Whisk the eggs lightly with the sugars and salt in a bowl. Sift the flour with the baking powder and fold into the egg mixture. Add the butter and honey and mix well. Leave the mixture to rest for 30 minutes. Pour into petits fours paper cases, filling only half full, and place on a baking sheet. Bake in a preheated oven, 220°C/425°F/gas mark 7, for 5 minutes, until golden brown. Cool on a wire rack.