When I went to Paris a few years ago I stayed in a beautiful Art Deco hotel on the Left Bank and they served the most amazing breakfasts: a delightfully dizzying array of Danish pastry swirls, eggs and bacon… and mountains of golden madeleines, which have occupied my mind ever since.

Makes 16 fluffy madeleines

4 oz plain flour + a bit extra for lining the tray
4 oz golden caster sugar
4 oz butter, softened + a bit extra for greasing
2 free range eggs
1 tsp baking powder
1 lemon: juice and zest

Preheat the oven to 190 °C/400 °F/Gas 6.

Grease out the madeleine tray with a bit of butter and sift 1 tablespoon of flour very lightly over the tray – this will stop the madeleines from toasting in the oven.

Gently whisk together the eggs and sugar in a large bowl until it starts to froth, ensuring the eggs do not curdle.

Add the softened butter and lemon zest and whisk gently again.

Sift in the flour and baking powder.

Whisk together on a very slow speed until it’s a smooth batter.

Juice the lemon and stir in the juice to the mix with a spoon. Leave to stand for 15 minutes.

Spoon the mix into the prepared madeleine tray, making sure the mix spreads out into the shape of the mould.

Bake in the oven for 10-12 minutes until they have risen and the light golden brown sponges spring back to the touch. Leave on a wire rack to cool and enjoy with a cup a coffee to transport yourself briefly to Paris!