Lemon Puddings (Baked)
This recipe is adapted from the public domain cookbook Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.[1]
Total Time
1 hour
Servings
6
Zest and juice of 1 large lemon
3 eggs, beaten
½ cup (110 g/3.9 oz) caster sugar, plus extra for dusting
1 stick (125 g/4.4 oz) unsalted butter, softened, plus extra for greasing
½ cup (60 ml/2 fl oz) white wine
¼ cup (60 ml/2.0 US fl oz) brandy
1 teaspoon rose water
1 sheet (450 g/16 oz) ready-rolled puff pastry
All-purpose flour for dusting
Preheat the oven to 180 °C (356 °F).
Cream the butter and sugar in a mixing bowl until light and fluffy.
Beat in the eggs, then the wine and brandy.
Stir in lemon zest and juice.
Grease a ovenproof bowl. Unroll the pastry on a floured surface.
Cut out a circle just large enough to cover the surface of the bowl, and line the bowl with pastry.
Pour in the mixture.
Bake for 30 minutes until the top is a light brown in color.
30 minutes
Take the pudding out of the oven and leave it to cool.
Dust the pudding with a little extra sugar.