Use an electric stand food mixer with a beater to cream the butter and sugar on high for 6–8 minutes until pale, light and fluffy. Sift the flour and baking powder into a bowl. Reduce the mixer speed to low and add the honey with half the flour and baking powder. Add half the eggs slowly while mixing on low; then the remaining flour, baking powder and eggs. Use a spatula to scrape the bowl between stages. The batter should be smooth, light and creamy.

Place in the fridge for 1 hour.
Preheat oven to 200°C / Fan 180°C / Gas mark 6

Drop a tablespoon of cold batter into each mould of the prepared trays and bake in a hot oven for 6 minutes.

Remove from the oven and turn the madeleines onto a wire rack. Sprinkle both sides with caster sugar while still warm and serve immediately.