Here is the mixture in the tins ready to go in the oven:
Here is the recipe:
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 tablespoon clear honey
1/2 cup superfine sugar
3/4 cup Italian 00 or all-purpose flour
Confectioners' sugar for serving
Mix 6 tablespoons of the butter with the honey. Beat the eggs, sugar, and salt in a bowl for about 5 minutes with a mixer until it's as thick as mayonnaise. Sprinkle in the flour; I hold a strainer above the egg and sugar mixture, put the flour in it, and shake. Fold in the flour with a wooden spoon and then add the melted butter and the honey. Mix well, but not too vigorously. Leave to rest in the fridge for 1 hour, then take out and leave at room temperature for 30 minutes. Preheat the oven to 425 degrees F. Brush the remaining butter over the cavities in the madeleine molds and fill them with the cake mixture. Don't worry about filling the cavities; in the heat of the oven, the mixture will spread before it rises.
Bake 5-10 minutes or until lightly golden on top and golden brown around the edges. Mine seem cooked after about 7 minutes, but not all ovens are the same, so be alert from 5 minutes. Turn out and let cool on a rack, then arrange on a plate and dust with confectioners' sugar.
Now to make one hundred of them for my party - shouldn't be too difficult.