Blood orange & dark chocolate madeleines

Put the butter in a small saucepan over a medium heat until it foams and turns a nutty brown colour – watch the pan carefully, as butter can burn quickly. Pour into a bowl and set aside to cool.

Beat the eggs, sugar and zest in a large bowl with an electric hand whisk for about 5 mins until thick and pale. Add the juice and mix to combine. Mix the flour and baking powder together, then sift over the batter mixture, a third at a time, and fold in.

Add a large spoonful of the batter to the butter, mixing together until smooth and combined. Pour this into the batter and gently fold together until fully combined. Press a sheet of cling film onto the surface of the mixture and chill overnight.