Welsh Amber Pudding

Name: Welsh Amber Pudding
Ingredients: SHORTCRUST PASTRY; 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; AMBER PUDDING; 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)

12 ingredients

7 steps

Ingredients

SHORTCRUST PASTRY
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
AMBER PUDDING
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)

Directions

1

FOR SHORTCRUST PASTRY: Sieve the flour and salt together into a bowl.
2

Cut the butter (or if using the lard/butter combo) 1/2 inch (1.5 cm) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
3

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.
4

Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
5

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.
6

Beat together the eggs, egg yolks, sugar, grated lemon rind and marmalade. Whisk in the melted butter.
7

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.