1

Brush a 12 hole madeleine pan with a little of the spread, being sure to coat all the ridges. Dust with 1 tbsp of flour and shake off any excess. Chill in the fridge while you make the cake mix.

2

Sift together the remaining flour and baking powder in a small bowl. In a separate bowl, beat the egg with the vanilla until pale and thick. Add the sugar and continue to beat vigorously until thick, for about 2 minutes. Stir the flour to the egg mixture then fold in the remaining melted spread and chill for 30 minutes.

3

Preheat the oven to 190c/170c fan/gas mark 5. Spoon the chilled batter into the floured moulds, filling almost to the top, then transfer to the oven and bake for 11-12 minutes. Let cool slightly, then remove the madeleines from the tin and transfer to a wire rack to cool completely.

4

Meanwhile, melt the chocolate for 30 seconds in a microwave. Dip the end of each madeleine in a little of the melted chocolate and sprinkle over the mini eggs. Transfer to a wire rack set.