A Recipe for you:
*PONDING CHAMEUR with ORANGE BLOSSOM HONEY*
MAKES FOR SERVINGS...(I MADE FIVE)ONE CUP OF FLOUR
1/2 CUP OF SUGAR
4 (YES 4) TEASPOONS OF BAKING POWDER
1/4 TEASPOON NUTMEG
3/4 CUP OF MILK
1/4 CUP, PLUS 2 TABLESPOONS UNSALTED BUTTER MELTED & DIVIDED
ONE TEASPOON FRESH LEMON ZEST (I CHOPPED IT UP)
1/2 CUP FINELY CHOPPED TOASTED WALNUTS
ONE TEASPOON WATER
OKAY LETS GET READY TO MAKE THESE
ONE TEASPOON CORNSTARCH
1/2 CUP ORANGE BLOSSOM HONEY (OR WHATEVER YOU HAVE)
GARNISH: CONFECTIONERS SUGAR.
1. PREHEAT OVEN TO 350* SPRAY THE RAMEKINS W/ NONSTICK
BAKING SPRAY..( I DIDN'T HAVE ANY SO I JUST USED BUTTER AND
FLOUR SET ASIDE.,..
2. IN A MEDIUM BOWL, WHISK TOGETHER FLOUR, SUGAR, BAKING
POWDER AND NUTMEG UNTIL COMBINED. IN A SMALL BOWL,
COMBINE MILK, 1/4 CUP BUTTER AND LEMON ZEST. ADD TO FLOUR
MIXTURE AND WHISK UNTIL JUST COMBINED. GENTLY FOLD IN
WALNUTS. POUT A HEAPING 1/2 CUP OF BATTER INTO EACH RAMEKIN.
3. IN A SMALL BOWL, STIR TOGETHER WATER AND CORNSTARCH STIR
IN THE TWO REMAINING TABLESPOONS OF MELTED BUTTER MIX WELL
SLOWLY POUR ONTO THE TOP OF EACH RAMEKIN OVER THE BATTER.
4. BAKE 30-40 MINS. ( MINE TOOK 35 MINS.) OR UNTIL POUDING TOPS
ARE GOLDEN BROWN AND SPRING BACK WHEN TOUCHED. TRANSFER TO
A WIRE RACK TO COOL...GARNISH EACH WITH THE CONFECTIONS SUGAR.
THEY WERE AWESOME, MOM POURED HALF AND HALF OVER HERS..OR YOU
COULD USE A SCOOP OF VANILLA ICE CREAM...ENJOY MY DEARS FRIENDS..
THIS IS VERY VICTORIAN...
I hope you like these we did...
These look yummy. I've never had them before, but they are certainly something I would like (I'm addicted to desserts, I won't lie). This would also give me a reason to use my ramekins, which I do not use enough for some reason.
ReplyDeleteAnd you certainly do have a lot of Owen's in your family!! :) I love the name though, it's classic and strong.
Thank you Elsa for stopping by...I appreciate it...Try these for sure they were great...enjoy your weekend..I love your blog..hugs
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