- 110g (41/4oz) unsalted butter
- 1/2tbsp clear honey
- 2 eggs
- 80g (31/4oz) caster sugar
- 1tbsp soft brown sugar
- 1/2tsp vanilla extract
- 90g (33/4oz) plain flour plus
- extra for the tin
- 1tsp baking powder
Melt 90g (31/2oz) butter with the honey; cool. Whisk together the eggs, sugars and vanilla. Sift in the flour and baking powder then add the butter mix. Leave to rest for 1 hour at room temperature, covered. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4.
Melt the remaining butter and paint the moulds with it. Dust with flour, shaking off any excess. Spoon in the batter so that each mould is about two-thirds full, around a tablespoon measure. Bake for 8 to 10 minutes. Cool in the tin for 1 minute or 2. Remove then cool on a wire rack, patterned side uppermost. To serve, dust liberally with icing sugar and serve with fresh fruit.