Welsh Amber Pudding

• 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)

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 400u0b0F (200u0b0C 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 375u0b0F (190u0b0C or mark 5) for a further 20 minutes. Serve warm from the oven or allow to cool and serve that way too.

shortcrust, flour, butter, salt, cold water, eggs, egg yolks, caster sugar, lemon, butter

Taken from www.food.com/recipe/welsh-amber-pudding-425575 (may not work)