Welsh Amber Pudding
- Ready In:
- 1hr 5mins
- 2 1⁄4 cups all-purpose flour (225 grams)
- 8 tablespoons butter (100 grams, or use 50 grams butter and 50 grams lard)
- 1⁄2 teaspoon salt
- 2 tablespoons cold water
- 2 eggs, whole
- 2 egg yolks
- 1⁄3 cup caster sugar (superfine granulated, 75 grams)
- 1⁄2 lemon, grated rind of
- 2 tablespoons fine-cut marmalade (30 ml)
- 8 tablespoons butter, melted (100 grams)
- FOR SHORTCRUST PASTRY: Sieve the flour and salt together into a bowl.
- Cut the butter (or if using the lard/butter combo) ½ inch (1.5 cm) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
- Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
- Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
- Roll out the pastry and use to line a 7 inch (15 cm) tart tin. Bake in a preheated oven at 400°F (200°C or mark 6) for 10 -15 minutes until set.
- Beat together the eggs, egg yolks, sugar, grated lemon rind and marmalade. Whisk in the melted butter.
- Pour the egg mixture into the pastry and bake at 375°F (190°C or mark 5) for a further 20 minutes. Serve warm from the oven or allow to cool and serve that way too.
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