Welsh amber pudding with grapefruit

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I celebrate the start of the first spring month with a pudding that feels like sunshine, and makes you think of the yellow and purple crocuses that start to pop up in the gardens!

I thought it was time for a welsh cake here, and I have been wanting to try the welsh amber pudding that I found a recipe for in a issue of Olive Magazine.

I had never heard of amber pudding, or Pwdin marmaléd Cymreig as it is apperntly called in welsh. But a tart with a marmalede custard filling did sound tempting! Acording to the magazine the origin of the cake is unknown, but maybe there is some one out there who knows more?

Of course I wanted to try to make it ”healtier” in some ways. I followed Olives advice to use red grapefruit marmalade, which gave it a wonderfull orange color. I also swopped the flour to ground almonds and coconut flour, and the sugar for stevia sweetening. I made a marmalade with stevia instead of sugar, and cut down on the butter in the filling. The result turned out better than I had hoped for.

It just taste so very british (and/or welsh I guess, but I had never yet had the chance to go there, so I couldn’t say). I guess it is the chevy and distinct pieces of peel that made me think of marmalade, combined with the custardness of the egg mixture and just the whole look of the cute little induvidual pie. The almonds are totaly my own invention, but it feels like they go very well together with the bitter- sweet grapefruit filling, and I like the extra crunch that it gives.

I used small tart moulds because there wasn’t enough dough for a big one, but that you can make one and a half load if you want to make one big tart. The crust didn’t stick together well enough to transform from the moulds. If you don’t want to eat the puddings straight out of it try cut the oil by half and add a egg to the dough.

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 Welsh amber puddings

 2 decilitre almonds

 2 tbsp stevia

 3 tbsp coconut fluor

 1/3 dl rapeseed oil

 Pinch of salt

Filling

5 tbsp grapefruit marmalade

1 tbsp butter

1 egg

1 egg yolk

1 tsp lemon juice

Turn the oven to 180 C. Ground the almonds to flour, or use ready made almond flour. Mix with coconut flour, sugar, salt and oil. Stir together well. Line the moulds with some oil and coconut flour. Take one forth of the dough and spread it out evenly in the mould.

Bake the crust for about 10 minutes.

In a bowl, mix some of the marmalade with the egg, yolk and stevia. Pour the mixture in to the prebaked crust, all the way to the top. Continue baking 10-15 minutes until the egg mixture is stiff and the crust is golden.

Red grapefruit marmalade

Juice and pulp from 1, 5 red grapefruits

The outer peel from 1 grapefruit

0, 75 dl stevia sweetening

Wash the grapefruits well. Peel thin slices of the outer peel of the grapefruit. Scrape of and white stuff remaining on the inside. Cut in thin slices.

Scrape out the pulp and juice of the grapefruits in to a pot. Mix with the peel, the stevia and the cut peel.
Heat to medium heat and simmer for 20-30 minutes until some of the fluid has absorbed and the peel is soft. Cool.

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