Lime & passion fruit madeleines

Melt 140g butter in a small pan over a low heat for around 10 minutes or until it starts to smell nutty and has brown speckles through it. Add the lime zest and set aside to cool a little. Meanwhile, in a large mixing bowl mix the plain flour, baking powder and salt together with a fork. In a freestanding mixer or using an electric hand mixer, beat together the eggs and sugar for 5 minutes until pale, thick and fluffy. Whisk in the slightly cooled butter until incorporated. Using a large metal spoon, fold in the flour mixture in 3 batches. Chill for at least 4 hours (up to 24 hours).

Preheat the oven to 200°C, gas mark 6. Melt the remaining 30g butter and use about ½ to brush a 12-hole madeleine tin, then dust the holes with a little flour. Stir the batter, then spoon about 1 tbsp into each madeleine hole (you’ll have ½ the mixture left for the second batch). Bake for 10-11 minutes until each madeleine is golden and has a domed top. Use a teaspoon to ease the madeleines out of the tin, then transfer to a wire rack. Clean and dry the tin, then repeat with the melted butter and flour. Spoon the remaining batter into the madeleine holes and bake as before.

While the madeleines cool slightly, sift the icing sugar into a large mixing bowl, scoop in the pulp from the passion fruit and beat in enough of the lime juice to give a runny but coating consistency. Half dip the madeleines into the glaze, then serve or leave to cool completely.