Weigh the butter into a saucepan and gently heat until melted. Remove the pan from the hob and allow to cool, but not solidify.

Whisk the eggs and sugar together until they have doubled in size and are light and fluffy. Slowly fold in the flour, baking powder, spice and salt.

Slowly pour in the melted butter, gently folding all the time until you have a foamy batter that is full of air. When mixed cover the bowl and put in the fridge for at least an hour to chill.

Melt a little more butter and brush it onto a Madeleine pan, allow to cool and then dust with flour.

Heat the oven to 190C/ GM 5. Use a spoon to fill the Madeleine pan with the batter so each well is about ? full and bake for 7 - 9 minutes until until risen, golden and shrinking away from the edges of the pan.

Leave for a few minutes and then turn out. Dust with a little icing sugar and a pinch more spice to serve.

The Madeleines are best enjoyed when still warm and crisp on the outside. They can be stored for a day but will lose that just cooked crisp outside.