Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
25 min. | 1 hour | 30 min. | 1 hour 50 min. |
1 | Put in a saucepan: 100 ml water, 100 g honey, 50 g caster sugar and 30 g butter with a little orange zest. | ![]() |
2 | Sieve 140 g flour and 5 g baking powder. | ![]() |
3 | Put the saucepan on medium heat and bring to a simmer. | ![]() |
4 | Remove from the heat and tip in the flour and baking powder. | ![]() |
5 | Mix well with a whisk to make a smooth batter. | ![]() |
6 | Put a first layer of batter in the bottom of the moulds or tins, then place a small spoonful of marmalade on top. | ![]() |
7 | Cover with more batter and refrigerate for 1 hour. | ![]() |
8 | Preheat the oven to 210°C (410°F). Bake for about 20 minutes. | ![]() |
9 | Leave to cool completely before eating. | ![]() |