2 free range eggs
3oz/100g caster sugar
3oz/100g sieved plain flour
¾ tsp baking powder
juice and zest of 1 lemon
3oz/100g butter melted, then cooled slightly
extra butter and flour for the Madeleine tin
(icing sugar to dust)
1 12 cup Madeleine tin
Brush the scallops in the tray with melted butter, then shake some flour into each one and bang out the loose flour.
Whisk the eggs and sugar together in a bowl until they are frothy. Lightly whisk in the rest of the ingredients. Leave to stand for 20 minutes.
Heat the oven to 200 deg C. Pour the mixture into the tins (I found a good dessertspoon was more accurate). Bake for 8 minutes or so until the mixture has risen in the middle and is cooked through. Watch them, as they will cook faster on the underside owing to the butter, so they are quick to burn, especially at the small edges.
Tip out onto a wire rack and leave for a few minutes to cool (turn them over quickly as otherwise the rack will make an imprint). I dusted mine with icing sugar. Michel says they are best eaten within an hour of cooking, so go for it!