Unknown / Dessert
Lemon Puddings (Baked)
This recipe is adapted from the public domain cookbook Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.
Ingredients
- lemon, large; zest and juice1
- egg, beaten3
- caster sugar, 110 g; 3.9 oz; plus extra for dusting1/2 cup
- unsalted butter, 125 g; softened; plus extra for greasing1 stick
- white wine, 60 ml; 2 fl oz as stated in source1/2 cup
- brandy, 60 ml1/4 cup
- rose water1 tsp
- puff pastry, 450 g; ready-rolled1 sheet
- all purpose flour, for dusting
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Preheat the oven to .
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.
Take the pudding out of the oven and leave it to cool.
Dust the pudding with a little extra sugar.