Cookbook writer Mrs Rundell called these Amber pudding in 1808, but Amber tarts are indeed tarts. This used to be made as one large pudding or tart, but it is very nice to make individual ones. In the oldest recipes, the tarts are covered with a pastry lid, but I find they are much nicer without it because you can see the beautiful colour of the filling. Amber tarts owe their name to the beautiful golden-yellow colour that comes from the butter, egg yolks and candied orange
