Welsh Amber Pudding
A golden tart laced with marmalade and lemon baked until just set.
Ingredients
Servings
- 200 g plain flour
- 100 g cold butter, cubed
- 2 –3 tbsp cold water
- Pinch of salt
- 120 g caster sugar
- 50 g melted butter
- 2 eggs
- 3 tbsp orange marmalade (chunky is lovely here)
- Juice of 1 orange and lemon
- Finely grated zest of 1 lemon and 1 orange from above
- 8 g plain flour
Instructions
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Make your shortcrust, chill, then roll and line a 20–23cm tart tin.
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Bake at 180 °C (160 °C fan): 15 mins with weights and then 8–10 mins without, until lightly golden.
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For the filling, simply whisk all the ingredients together and pour into the pre baked tart case.
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Pour into the warm tart shell and bake for 20-25 minutes. You're looking for set edges with a slight wobble in the centre.
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Pop into the fridge to set up.
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You can add icing sugar on top of you like before serving.
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Notes
Committed to this collection by the hand of Hunter.
