Honey madeleines

Melt the butter in a small pan and let it cool to room temperature.

In a stand mixer, whisk the eggs and honey for 10 minutes until light and fluffy. In a separate bowl, sift together the dry ingredients with 1 /4 tsp of salt, then add them to the egg mixture and fold by hand. Once incorporated, gently fold in the cooled melted butter. Chill in the fridge for 30 minutes.

To make the jam, combine the apricot flesh with 2½ tbsp of water and the honey in a pan, then cook over a medium heat for 10 minutes or until a jammy consistency is reached.

Heat the oven to 180C/fan 160C/gas 4. Butter a madeleine mould with a pastry brush. I use a 12-cake non-stick metal one – the old copper moulds are amazing but I would grease and flour them first. Fill each indentation half-full and bake for 10 minutes. They should be set and golden, with minimal colour on top and light brown underneath. Serve immediately with soured cream and the jam.