James Martin’s cinnamon madeleines with spiced caramel sauce

Method

1. For the madeleines, heat the oven to 160°C/fan140°C/gas 3 and butter the madeleine tin(s).
2. Gently heat the 225g butter in a saucepan until just melted. Mix the 250g sugar and flour in a bowl, then add the vanilla seeds (reserve the pod), honey and eggs. Whisk in the melted butter until you have a nice smooth batter. Spoon into the tins, only half-filling each indent. Bake for 12-15 minutes for larger madeleines, or 8-10 minutes for smaller, depending on your tin.
3. While the madeleines are still warm, put the sugar for dusting in a broad, shallow dish with the ground cinnamon. Roll the warm madeleines in the sugar to coat.
4. For the sauce, put the sugar into a pan and heat until a light golden brown. Don’t stir the pan, but swirl it occasionally. Pour in half the cream and bring to the boil, stirring well.
5. Add the star anise, cinnamon, reserved vanilla pod and butter, then pour in the remaining cream and cook for 2-3 minutes until thickened and smooth. Strain through a fine sieve into a serving bowl or small jug. Serve the madeleines with the sauce.