Melt the butter gently, then whisk in the milk and vanilla and set aside to cool to around 35-40c.

In a medium mixing bowl, whisk the eggs, honey and caster sugar until well combined, about 30 seconds.

Sift over the plain flour and baking powder and gently whisk into the eggs until about 90% incorporated, then pour in half the butter and whisk until completely combined.

Whisk in the second half of the butter until you have a lovely shiny batter.

Rest the batter at room temperature or in the fridge for at least 30 minutes whilst you preheat your oven, or chill the batter for up to 48h before baking. (If your batter is very fluid and your kitchen is very warm and you want an insurance policy, rest your batter in the fridge for at least 1h before baking, or until thick, cool and firm.)

To prepare your tin, use a pastry brush to brush your moulds with very soft butter, then dust with flour and knock out the excess. Alternatively, use a good-quality oil spray or just brush with melted butter or soft butter.

Preheat oven to 210 °C fan. You want to preheat for at least 30 minutes to make sure it is ripping hot.

Pipe or spoon your batter into the tin. It should be almost full, about 85%.

Place in the oven and bake for 1 minute at this high temp, then reduce to 180 °C fan and cook for a further 6-7 minutes, or until golden and the cake springs back when you lightly press it.

Remove from the oven and carefully remove from tins.

Serve warm, dusted with icing sugar if you like, or as Holly Cochrane suggested to me, with creme anglaise for dipping.