Welsh Amber Pudding Recipe
Welsh Amber Pudding Recipe with Shortcrust Pastry, Eggs, Sugar, Lemon, Marmalade and Butter
INGREDIENTS
2 Eggs
2 Egg Whites
3 oz (75g) Sugar
Grated rind from 1/2 Lemon
2 tablespoons of fine cut Marmalade
4 oz (100g) melted Butter
6 oz (175g) Shortcrust Pastry
METHOD
Beat together the Eggs, Egg Yolks, Sugar, Lemon rind and the Marmalade. Whisk in the melted Butter.
Line a greased 7 in (15 cm) tart tin with Shortcrust Pastry and bake it 'blind' with baking beans for 12 minutes at 425F / 220C / mark 7. Remove the beans, pour in the egg mixture and bake for 20 minutes at 375F / 190C / mark 5.
Serves 6.
Based on the Welsh Amber Pudding Recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).