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Welsh Amber Pudding

Known in Wales as Pwdin Marmeled Cymreig, at heart this is a simple custard tart with the subtle addition of orange marmalade. Have fun with various types of marmalades (grapefruit with lemon extract, perhaps?) — this is a snap to prepare and is happily eaten warm or cold, for dessert or tea. Timeless in taste, this classic dessert is sure to become part of your repertoire, whether or not you can pronounce it in Welsh!

Welsh Amber Pudding

1 shortcrust Pastry Dough (or store bought)
12 tbs. butter, melted and cooled
3 eggs
3 egg yolks
4 oz. golden caster sugar (½ cup plus 1 tbs.) (plain caster sugar can be used)
1½ tsp. orange extract (lemon can be used)
3½ tbs. orange marmalade, fine shred is best

Place the pastry in a 9-inch tart tin, prick all over with a fork and trim the edges. Chill for 20 minutes. Meanwhile, heat the oven to 400°F and put in a baking sheet towards the end to heat up. Line the pastry with parchment paper and fill with pie weights or beans. Place on the hot baking sheet and bake for 10 minutes. Remove the parchment and weights and bake another 4-5 minutes, until just beginning to turn golden.

Whisk together the butter, eggs, egg yolks, sugar, extract, and marmalade. When the pastry has cooked, pour in the filling and return to the oven. Bake for 20-25 minutes, or until set.

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