Welsh Amber Pudding

Sift the flour and salt into a bowl. Add the butter and rub in with your finger tips until the mixture resembles coarse breadcrumbs, alternatively you can do this in a food processor.

Mix the egg yolk with 3 tablespoons of cold water and using a butter knife bring the pastry together, adding a little more water if needed.

Roll out on a lightly floured surface to about 1/2cm thickness. Line 23cm shallow loose bottomed fluted tart tin, leaving any overhang, and chill in the fridge for 20 minutes.

Preheat the oven 190C (fan 170C, gas mark 5) and place a baking sheet in the oven to heat up.

Prick the pastry base with a fork and line with baking parchment and fill with either rice or baking beans. Place on the preheated baking sheet and bake blind for 15 minutes, removing the paper and rice or beans 5 minutes before the end. Using a sharp knife trim the excess pastry away using the edge of the tart tin as a guide.

For the filling, whisk all the filling ingredients together and pour into the pastry case and bake in the oven for 25 - 30 minutes until set.

Serve warm with cream.