Here in France we can easily find those lovely, weathered Madeleine trays in ‘vide-greniers‘… Every village has these car boot sales twice a year. Otherwise you’ll be able to buy them brandnew in good kitchen shops.

     2 free-range eggs
     100g caster sugar
     100g plain flour, plus extra for dusting
     ¾ tsp baking powder
     juice and zest of 1 lemon
     100g butter, melted and cooled slightly, plus extra for greasing

Preheat the oven to 200’C. Brush the madeleine tray with melted butter then dust with a little flour to coat, tapping out the excess.
Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the flour, the baking powder, lemon zest and juice, and the soft butter.
Leave to stand for 20 minutes before carefully pouring into the greased madeleine tray.
Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.