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Lemon Puddings (Baked)

@arecipe.bsky.social

This recipe is adapted from the public domain cookbook Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.

Total 01:00
Yield 6

Ingredients

  • 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 unsalted butter, softened, plus extra for greasing
  • ½ cup (60 ml/2 fl oz) white wine
  • ¼ cup brandy
  • 1 teaspoon rose water
  • 1 sheet ready-rolled puff pastry
  • All-purpose flour for dusting

Instructions

  1. 1
    Preheat the oven to .
  2. 2
    Cream the butter and sugar in a mixing bowl until light and fluffy.
  3. 3
    Beat in the eggs, then the wine and brandy.
  4. 4
    Stir in lemon zest and juice.
  5. 5
    Grease a ovenproof bowl. Unroll the pastry on a floured surface.
  6. 6
    Cut out a circle just large enough to cover the surface of the bowl, and line the bowl with pastry.
  7. 7
    Pour in the mixture.
  8. 8
    Bake for 30 minutes until the top is a light brown in color.
  9. 9
    Take the pudding out of the oven and leave it to cool.
  10. 10
    Dust the pudding with a little extra sugar.
Category
Desserts
Method
Baking

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Lemon_Puddings_(Baked)