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Welsh amber pudding
- To Serve
Six
- Difficulty
Easy
Published 1978
A rich and very simply made tart with a subtle orange and lemon flavour
Ingredients
2 2 75 g 3
Method
Beat together the eggs, egg yolks and sugar, the grated lemon rind and the marmalade. Whisk in the melted butter.
Line a greased 15-cm (7-in) tart tin with shortcrust pastry and bake it, pricked and filled with crumpled kitchen foil for 12 minutes at 220°C, 425°F, Gas Mark 7. Remove the foil, pour in the egg mixture and
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