Welsh Amber Pudding

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READY IN: 1hr 5mins
SERVES: 4-6
YIELD: 1 pastry
UNITS: US

INGREDIENTS

Nutrition
  • SHORTCRUST PASTRY
  • 2 14
    cups all-purpose flour (225 grams)
  • 8
    tablespoons butter (100 grams, or use 50 grams butter and 50 grams lard)
  • 12
    teaspoon salt
  • 2
    tablespoons cold water
  • AMBER PUDDING
  • 2
    eggs, whole
  • 2
    egg yolks
  • 13
    cup caster sugar (superfine granulated, 75 grams)
  • 12
    lemon, grated rind of
  • 2
    tablespoons fine-cut marmalade (30 ml)
  • 8
    tablespoons butter, melted (100 grams)
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DIRECTIONS

  • 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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