Welsh Amber Pudding Food

WELSH AMBER PUDDING

Steps:

• FOR SHORTCRUST PASTRY: Sieve the flour and salt together into a bowl.
• Cut the butter (or if using the lard/butter combo) ½ inch (1.5 cm) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
• 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.
• Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
• Roll out the pastry and use to line a 7 inch (15 cm) tart tin. Bake in a preheated oven at 400°F (200°C or mark 6) for 10 -15 minutes until set.
• Beat together the eggs, egg yolks, sugar, grated lemon rind and marmalade. Whisk in the melted butter.
• Pour the egg mixture into the pastry and bake at 375°F (190°C or mark 5) for a further 20 minutes. Serve warm from the oven or allow to cool and serve that way too.

WELSH GRANDMOTHER'S PUDDING (PWDIN MAMGU)

Steps:

• Soak the bread crumbs in the milk
• add the suet and mix well.
• Place a layer of the bread crumb mixture on the bottom of a well buttered 5 cup pie dish or shallow baking dish.
• cover with a layer of blackberries, apples and sugar.
• Continue to fill the dish with alternate layers of the bread crumb mixture and of the fruit and sugar, finishing with a thick layer of the bread crumb mixture.
• Bake in a preheated 375°F oven for approximately one hour, or until the pudding is golden brown.
• Welsh Fare S. Minwel Tibbott.