Tip: weigh everything accurately
3 large eggs, beaten
1 tsp Staffords Vanilla Extract
Zest of 1 orange
30g Staffords Pure Honey
10g baking powder
200g butter, melted and cooled
Whisk eggs and sugar together until pale and creamy.
Add the vanilla, orange zest and honey. Mix.
Whisk together the flour and baking powder and then add to egg mixture. Mix.
Finally whisk through the milk and melted butter.
Transfer batter to 2 piping bags. (Or zip lock bags) Rest batter in fridge overnight.
Preheat oven to 200˚C.
Butter and flour a 12 piece madeleine pan.
Snip off the end of the piping bag and pipe about 2 tablespoons of batter into each shell.
Place pan into oven and immediately turn the oven down to 150˚C.
Bake for 12-15 minutes until a nice hump has formed on the madeleine and the shell side down is golden brown.
Repeat with the other piping bag of mixture and serve madeleines piping hot straight out of the pan.