Preheat the oven to 170C/325F/Gas 3. Butter and flour a madeleine tin.
For the madeleines, place the flour and 250g/9oz of the caster sugar into a bowl and add the vanilla extract, eggs, honey and melted butter.
Stir well and add a heaped tablespoon of the batter into a madeleine tin.
Bake for 15-20 minutes until golden-brown and springy to the touch. Dust with the remaining caster sugar.
For the raspberry compôte, place the raspberries and icing sugar into a pan over a medium heat.
Heat until the raspberries are just starting to break down – adding a splash of water if needed.
Pour the raspberry compôte into a soup plate, place a scoop of ice cream in the centre and place a few madeleines alongside.