Jersey Milk and Honey Madeleine Cakes with Jersey Royal Crumble

Preheat oven to 200°C (180°C fan/Gas Mark 6). Grease and flour a madeleine pan.

Melt the Jersey butter in a saucepan over low heat. Remove from heat and stir in the Jersey milk and Jersey honey. Set aside to cool slightly.

In a separate bowl, whisk together the eggs and caster sugar until pale and fluffy.

Gradually add the melted butter mixture to the egg mixture, whisking until combined.

Sift in the plain flour and baking powder. Gently fold into the wet ingredients until just combined. Be careful not to overmix.

Stir in the lemon zest.

Spoon the batter into the prepared madeleine pan, filling each mold about two-thirds full.

For the crumble topping: in a small bowl, mix together the diced cooked Jersey Royal potatoes, brown sugar, ground almonds, a pinch of salt, and 15g of cold Jersey butter (cut into small cubes) with your fingertips until the mixture resembles coarse crumbs. Sprinkle over the madeleine batter in the pan.

Bake in the preheated oven for 10-12 minutes, or until the madeleines are golden brown and spring back to the touch. A skewer inserted into the center should come out clean.

Let the madeleines cool in the pan for a few minutes before inverting them onto a wire rack to cool completely.

Serve warm or at room temperature.