Brush the madeleine tin with melted butter and place in the freezer until needed.
Sift together the flour, baking powder and salt
Place the egg and castor sugar in a bowl over simmering water and beat until light and fluffy (about 5 minutes)
Melt the butter, brown sugar and honey together
Fold the dry ingredients gently into the egg mixture.
Now fold in the melted butter mixture and lemon zest and mix until smooth and thoroughly mixed. Cover the batter with clingwrap and place in the fridge for a few hours before use. Spoon the cold batter into a piping bag fitted with a plain nozzle
Brush the madeleine tins with melted butter again and pipe the moulds about 50% full of the batter.
Place the tin in the preheated oven and bake for about 8-10 minutes until the madeleines are a light golden brown colour and cooked through.
Drizzle the hot madeleines with the extra honey and sprinkle with freshly ground / crushed peppercorns