Welsh Amber Pudding

Make your shortcrust, chill, then roll and line a 20–23cm tart tin.

Bake at 180 °C (160 °C fan): 15 mins with weights and then 8–10 mins without, until lightly golden.

For the filling, simply whisk all the ingredients together and pour into the pre baked tart case.

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.

Pop into the fridge to set up.

You can add icing sugar on top of you like before serving.