|Butter||5 Ounce, melted (4 Ounce Plus 2 Tablespoon / 125 Gram)|
|Castor sugar||4 Ounce (125 Gram)|
|Flour||5 Ounce, sifted (4 Ounce Plus 2 Tablespoon / 125 Gram)|
|Vanilla essence||1⁄2 Teaspoon|
Preheat the oven to fairly hot 200°C (Gas Mark 6, 400°F).
Lightly grease 36 madeleine moulds with the 2 tablespoons of butter.
Sprinkle the moulds with the 2 tablespoons of flour, tipping and rotating to distribute it evenly, and knocking out any excess.
Beat the sugar, eggs and vanilla together until the mixture is very thick.
Very gradually, fold in the remaining flour.
Add the remaining butter until it is thoroughly mixed.
Spoon the batter into the moulds until they are about three-quarters full.
Put the moulds on a baking sheet and put the sheet into the oven.
Bake for 7 to 10 minutes, or until a skewer inserted into the centres of the cakes comes out clean.
Remove from the oven and leave the cakes to cool in the moulds for 5 minutes before turning out on to a wire rack to cool completely.