Welsh Amber Pudding Recipe

Name: Welsh Amber Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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 400u00b0F (200u00b0C 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 375u00b0F (190u00b0C or mark 5) for a further 20 minutes. Serve warm from the oven or allow to cool and serve that way too.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Welsh Amber Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Welsh Amber Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions