Recipes from around the world

Welsh Amber Pudding

Ingredients:

• 225g Shortcrust Pastry
• 110g Butter
• 50g Sugar
• 2 Eggs
• 2 Egg Yolks
• ½ Lemon, the zest only
• 2 tbsp Jam or Marmalade

Preparation:

1. Pre-heat the oven to 220°c.
2. Roll out the pastry on a floured surface.
3. Line a greased 18cm round baking tin with the pastry.
4. Prick the pastry base with a fork, place in a layer of greaseproof paper and some baking beans (to prevent the pastry from rising).
5. Bake for 10-12 minutes or until the pastry is quite firm but not coloured.
6. Reduce the heat to 190°c.
7. Melt the butter.
8. Whisk the eggs, yolks, sugar, lemon zest and marmalade together.
9. Whisk in the melted butter.
10. Pour into the prepared pastry case.
11. Bake for 20-25 or until set.
12. Serve hot, warm or cold.

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