1

Melt the spread in a small pan over a low heat. Remove from the heat and mix in the tea leaves. Cover and set aside for 15 minutes. Strain the melted spread through a sieve into a bowl, pressing gently with the back of a spoon to release all the liquid into the bowl.

2

Put the eggs, sugar and lemon zest in the bowl of a food processor and mix until smooth and combined. Sift the flour, baking powder and a pinch of salt into a bowl, then add to the egg mixture and pulse until just combined. Pour in most of the melted spread, leaving 1 tbsp for greasing, and mix again to combine. Pour the mixture into a bowl and cover with cling film so that it’s touching the surface of the batter. Transfer to the fridge to rest for at least 2 hours.

3

Use half the remaining melted spread to grease the moulds of a metal or silicone madeleine tray (the silicone trays are easier to turn out). Dust with half the remaining flour, shaking out any excess.

4

Preheat the oven to 200°C, fan 180°C, gas mark 6. Spoon batter into each mould, filling each by two-thirds. Chill the remaining batter until you’re ready to make the second batch.

5

Bake for 10 minutes until the madeleines are golden and spring back when gently pressed. Set aside for 1 minute, then turn out onto a cooling rack, tapping the pan sharply to loosen. Repeat to make a second batch, greasing the moulds with the remaining melted spread and dusting with the remaining flour. Dust with icing sugar and serve warm or at room temperature.